Gluten-Free Chocolate Banana Muffins

My family loves muffins! And while it’s tempting to pick up a package of muffins at the store, it’s so much healthier (and yummier!) to make them myself. The recipe is great for using up those bananas that are a bit over-ripe and my son says they taste just as good as the “unhealthy” store-bought variety.

The original recipe came from www.yummymummykitchen.com. She has a ton of great recipes including a number of other tasty-looking gluten-free muffin recipes so totally check out her website.

The original recipe says the batter makes 9 muffins but I used my regular 12-muffin tin and it worked out perfectly so my version of the recipe is for 12 muffins.

If I’m planning to make these for breakfast I make it a point to process the oats and combine the dry ingredients the night before. This saves me time in the morning and also means I’m not waking people up with the food processor. 🙂

I hope you and your family enjoy these as much as we do.

Print Recipe

Gluten-Free Chocolate Banana Muffins

(2 votes, average: 5.00 out of 5)

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Serves: 12

Cooking Time: 20 minutes

Ingredients

• 1 heaping cup gluten-free oats
• ½ cup almond flour
• ½ cup tapioca flour
• ⅓ cup unsweetened baking cocoa powder
• ½ teaspoon baking soda
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 1 cup banana, mashed (about 2-3 bananas)
• 2 tablespoons ground flax seed
• ¼ cup coconut oil, melted
• 1 teaspoon vanilla
• ½ cup maple syrup
• ⅓ cup non-dairy chocolate chips (I use semi-sweet)

Instructions

1

Preheat oven to 375°F and line a regular muffin tin with muffin liners.

2

Blend oats into oat flour using a food processor or blender. Process as long as needed to produce about 1 cup of very fine flour.

3

Whisk together the flours, cocoa powder, baking soda, baking powder, and salt in a medium bowl and set aside.

4

In a large bowl, mix together the mashed bananas, flax seed, coconut oil, vanilla, and maple syrup.

5

Gradually fold the dry ingredients into the wet ingredients.

6

Fold in the chocolate chips.

7

Scoop the muffin batter into the prepared muffin tins filling all 12 evenly.

8

Bake 15-20 minutes, until a toothpick comes out clean.

Notes

Muffins are best when eaten within 2 days.