Preview
Gluten-Free Chocolate Chip Banana Muffins
5 min
Prep Time20 min
Cook Time25 min
Total TimeThese healthy chocolate chip banana muffins are free from gluten, wheat, dairy & sugar. They're great for your gut thanks to the prebiotics in the green banana flour. If you don’t have green banana flour, substitute with any other all-purpose flour.
Ingredients (6 servings)
MetricImperial
230g green banana flour
2 tsp baking powder
1/4 tsp salt
2 ripe bananas, mashed
2 eggs
60ml almond milk
2 tbsp light olive oil
1/2 tsp monk fruit concentrate
1/4 tsp vanilla extract
1/4 cup sugar-free dark chocolate chips.
- Preheat oven to 355 °F / 180°C.
- In a large mixing bowl, add green banana flour, baking powder and salt. Whisk until combined.
- In another mixing bowl, add mashed bananas, eggs, almond milk, monkfruit concentrate and vanilla extract. Whisk until combined.
- Add wet mixture to dry mixture and whisk until combined.
- Fold in chocolate chips.
- Transfer batter to a lined muffin tray.
- Bake for 20 minutes or until an inserted stick comes out clean.
- Let cool slightly then transfer to a cooling rack to cool completely before storing in an airtight container.
Notes
- The muffins can keep in an airtight container in room temperate for 3 days or in the fridge for up to a week. Simply reheat in the microwave for 30 seconds or in a toaster oven for 5 minutes before serving.
- These muffins are great served as is, or I recommend toasting them and serving with a bit of butter or your favorite nut butters!
- If you don’t have green banana flour, you can substitute with 2 cups wholewheat flour or any all-purpose flour.
- You may substitute monkfruit concentrate with any other sweetener of choice.
- You may substitute almond milk with any other milk of choice.
- You may substitute light olive oil with coconut oil or any another neutral-tasting oil.
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