These healthy gluten free chocolate chip banana muffins have the approval of my dad and brother who refuse to eat any healthy sweets... except for these. At the end of every meal my sweet tooth kicks in so I am always looking for healthy ways to satisfy it. I always feel great after eating a few of these vs if I try and portion control some cookies or ice cream. These banana bread muffins always do the trick. It really is shocking that they are gluten free, dairy free and refined sugar free.
If you want to make the healthy chocolate chip banana bread muffins vegan, the eggs can be substituted for JUST egg or flax eggs (just flax and water!) which won't allow them to rise as nicely but the taste is still delicious. These muffins are great for on-the-go breakfast, a quick snack or satisfying that sweet tooth for dessert!
Which kitchen tools are needed?
- Muffin pan (12 cup)
- Baking cup liners, disposable or reusable (12)
- Large mixing bowl
- Fork (for mashing & mixing)
- Spoon or ice-cream scoop (to scoop batter into muffin cups)
How to store the banana bread muffins:
Storage: Store in an air-tight container on the counter or in the refrigerator for up to a week.
Freeze: You can freeze for up to 3 months in a air tight container or freezer bag. Thaw overnight in the refrigerator, then microwave or bring to room temperature on the counter.
More healthy sweets you'll love!
I hope you love these maple syrup brownies! If you make it I’d love if you could leave a rating & connect with me on Instagram @passthesprouts!Print