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!
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Healthy Gluten Free Chocolate Chip Banana Muffins (dairy free)
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Diet: Gluten Free
Description
Easy healthy chocolate chip banana bread muffins. These are gluten free, dairy free, can be made vegan and have no refined sugar. A delicious plant based option for breakfast, dessert or a snack!
Ingredients
- 3 bananas (brown bananas work best) (95 grams)
- 3 tablespoons honey (raw, unfiltered, pure) (60 grams)
- 2 eggs (see vegan egg substitutions in notes) (95 grams)
- 2 tablespoons avocado oil (26 grams)
- 1 teaspoon vanilla extract (3 grams)
- 2 cups almond flour (blanched super-fine almond flour works best) (210 grams)
- 1 teaspoon baking soda (6 grams)
- ¼ teaspoon salt (sea salt or Himalayan salt)
- ⅓ cup no sugar added chocolate chips (optional but delicious! I use Lily's brand) (55 grams)
Instructions
- Preheat oven: Preheat oven to 350°F and line the muffin pan with baking cup liners.
- Combine ingredients: In a large mixing bowl mash the bananas with a fork until they look like baby food. Combine the bananas with the honey, eggs, avocado oil, and vanilla. Mix in the dry ingredients - almond flour, baking, soda, salt, and chocolate chips (optional).
- Scoop batter: Place the muffin cups in the muffin pan and scoop batter into the baking cup liners.
- Bake: Bake for 25 minutes at 350°F or until a knife/toothpick can be inserted into the middle of the muffin and come out with little to no muffin batter on it. Let muffins rest for at least 10 minutes so that the muffins can be easily removed from the baking cup liners.
Notes
- Optional Oil: To prevent the baking cup liners from sticking you can spray or wipe a little oil in the baking cup liners before putting in the batter. I like to use an oil with a neutral flavor like avocado or coconut oil. However, if you let the muffins cool long enough you likely won't need to use any oil.
- Vegan Egg Substitutions: JUST egg or make flax eggs
- Honey Substitute: Agave or you can leave it out all together
- Avocado Oil Substitute: neutral flavor oils or melted refined coconut oil.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert, Snack
- Method: Baked
- Cuisine: American
Keywords: banana bread, banana bread muffins, gluten free banana bread
Johanna says
These are amazing. My boyfriend and I are addicted and he can’t even tell that they’re GF/DF. Great recipe!! Will definitely be a staple in our house.
Rachael says
So happy you like them!! xx
Margo says
I make these muffins for my children all the time. Sometimes I substitute the chocolate for blueberries! The kids don't even know they're eating something healthy!
Rachael says
The blueberry substitution is a great idea! Glad you and the kids enjoy them.
John says
These muffins are top notch!