These gluten-free banana chocolate chip muffins are perfect to use your ripe bananas and make a healthy sweet treat, that is moist and delicious! Ideal for breakfast or snack. Dairy-free
Who loves muffins? Meeee!!! 🙋♀️ These gluten-free chocolate chip muffins are a muffin version of my buckwheat flour banana bread, with the bonus of chocolate chips.
If you love healthy muffins like I do, you might also want to try these low carb lemon coconut muffins, these low carb chocolate banana muffins or these blueberry banana muffins.
Jump to:
- Ingredients
- How to make gluten-free banana chocolate chip muffins
- Substitutions & variations
- Why you will love these GF banana chocolate chip muffins
- Equipment
- Storage
- Top tips to make buckwheat chocolate chip muffins!
- FAQ
- Related
- GLUTEN FREE BANANA CHOCOLATE CHIP MUFFINS
- See what other people think about this recipe!
Ingredients
- Ripe bananas
- Organic egg
- Pitted dates
- Baking powder
- Buckwheat flour
- Cinnamon
- Vanilla essence
- Unsweetened plant-based milk (I use almond)
- Coconut oil
- 70% dark chocolate chips
See recipe card for quantities.
How to make gluten-free banana chocolate chip muffins
This recipe couldn't be easier to make, really!
Combine all the ingredients except the chocolate chips in a high-speed blender until all the ingredients are nicely blended. Transfer to a large mixing bowl and combine with the chocolate chips using a rubber spatula.
Divide the batter evenly into muffins cups (use paper cups if you're using a tin muffin tray), and bake in the oven at 180 degree Celsius in top and bottom baking mode for 20-25 minutes. Be mindful to not overcook them!
Get them out of the tin, and let them cool before eating. Enjoy!!
Tip: it's super important to cook with the right oven settings and to not over-bake them. Otherwise they will end up dry and hard.
Substitutions & variations
- Other gluten-free flour- instead of buckwheat flour
- Coconut sugar - instead of honey
- Berries - like raspberries or blueberries, instead of chocolate chips.
Why you will love these GF banana chocolate chip muffins
- They are a healthy version that tastes unreal.
- The right amount of sweetness! No refined sugar added, these muffins are naturally sweet thanks to the bananas and dates.
- Gluten-free & dairy-free.
- Super easy and quick to make, the prep time is under 10 minutes and it is super simple.
Equipment
All you need to make these buckwheat flour chocolate chips muffins is...
- High-speed blender
- Large mixing bowl
- Rubber spatula
- Muffin tray + paper muffin cups
Storage
Store at room temperature in an airtight container for up to 5 days.
Note! Due to the coconut oil, these muffins can become a bit hard-ish if you're in a really cold place. If so, heat them up for a few seconds in the microwave to soften.
Top tips to make buckwheat chocolate chip muffins!
Use ripe bananas - they're naturally sweeter!
Be mindful of the oven settings & time - I highly recommend using the top and bottom baking mode (avoid fan mode).
Do not open the oven before 20 minutes of cooking, it will break up the baking process and the muffins won't rise as good as they should.
FAQ
Yes! These banana chocolate chip muffins are refined sugar-free, naturally sweetened with bananas and dates. They're also made with buckwheat flour, which is higher in protein, dietary fiber and B vitamins than regular wheat flour.
Bake the muffins at 180 degree Celsius for 20-25 minutes.
Related
Looking for other recipes like this? Try these:
LOVE THIS RECIPE? LET’S STAY CONNECTED!
If you like this recipe please leave me a comment below, share it on Pinterest, tag me on Instagram, and follow me on socials! Instagram @bitesinthewild and Pinterest @bitesinthewild. This way you can stay up-to-date with my latest recipes and tips!
Print
GLUTEN FREE BANANA CHOCOLATE CHIP MUFFINS
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 8-9 medium-size muffins 1x
- Category: Healthy baking
- Cuisine: Australian
- Diet: Gluten Free
Description
These gluten-free banana chocolate chip muffins are perfect to use your ripe bananas and make a healthy sweet treat, that is moist and delicious! Ideal for breakfast or snack. Dairy-free
Ingredients
2 ripe bananas
1 large organic egg
½ cup of pitted dates
½ tbsp of baking powder
1 cup of buckwheat flour
½ tsp of cinnamon
½ tsp of vanilla essence
¼ cup of unsweetened plant-based milk (I use almond)
¼ cup of coconut oil
½ cup of 70% chocolate chips
Instructions
- Combine all the ingredients except the chocolate chips in a high-speed blender until all the ingredients are nicely blended. Transfer to a large mixing bowl and combine with the chocolate chips using a rubber spatula.
- Divide the batter evenly into muffins cups (use paper cups if you're using a tin muffin tray), and bake in the oven at 180 degree Celsius in top and bottom baking mode for 20-25 minutes. Be mindful to not overcook them!
- Get them out of the tin tray, and let them cool before eating. Enjoy!!
Notes
Be mindful of the oven settings & time - I highly recommend using the top and bottom baking mode (avoid fan mode).
Use ripe bananas - they're naturally sweeter!
Do not open the oven before 20 minutes of cooking, it will break up the baking and the muffins won't rise as good as they should.
Due to the coconut oil, these muffins can become a bit hard-ish if you're in a really cold place. If so, heat them up for a few seconds in the microwave to soften.
Store at room temperature for up to 5 days.
Keywords: gluten-free banana chocolate chip muffins, gluten-free chocolate chip muffins, buckwheat flour chocolate chip muffins, gluten free banana muffins
Comments
No Comments