These Gluten Free Banana Chocolate Chip Muffins are a great option for a busy morning breakfast or quick snack! This is also a great recipe to try if you’re just starting to experiment with gluten free baking. Sweet and simple!
We love muffins in this house, especially these Healthy Banana Muffins, so I decided to try a GF version. While we are not an exclusively “gluten free” family, I like to find ways to eliminate processed ingredients whenever possible. If you’re looking to limit gluten in your family’s diet, this is a great way to ease into unchartered territory – skip new or complicated recipes and instead take a tried and true simple recipe that is already a hit, and substitute all purpose gluten free flour for the regular flour. So simple and the perfect way to test your family’s reactions to the switch (mine didn’t even notice!!)
What I love most about this recipe is that there is no added sugar. The bananas provide plenty of sweetness! For more fun, play around with the add-ins. Walnuts, pecans, blueberries, or raisins would be some great options!
- 3 ripe bananas
- 1/2 cup unsweetened applesauce
- 1/3 cup melted coconut oil
- 1 egg
- 1 1/2 cups gluten free all purpose baking flour (I prefer Bob's Red Mill)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 cup chocolate chips (dark or semi-sweet)
Preheat oven to 350 degrees. Prepare a 12 cup muffin pan with cooking spray.
In a large bowl, mash bananas. Add applesauce, oil, and egg. Stir until slightly lumpy.
In a separate bowl, combine flour, baking powder, baking soda, and cinnamon.
Fold dry ingredients into wet ingredients until combined. Stir in chocolate chips.
Fill muffins cups 2/3 full and bake for 20 minutes.
Suggestion: Replace chocolate chips with other add-ins such as walnuts, raisins, frozen blueberries, etc.