Are you ready for your mind to be blown? These gluten free banana chocolate chip muffins are just as good as the classic ones your Grandma used to make. Sometimes it can be really hard to mimic recipes to be gluten free, but I have had countless occasions where people don’t even know the difference. The trick is to store these muffins in the freezer after baking and thaw as needed because the gluten free flour causes the muffins to dry out a lot faster.
The Best Ever Gluten Free Banana Chocolate Chip Muffins (Dairy Free)
- 1 cup + 2 tbsp Bob's Red Mill 1 to 1 Gluten Free Baking Flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1/4 cup honey
- 2 tbsp grapeseed oil or refined avocado oil
- 1 tsp pure vanilla extract
- 3 medium very ripe bananas spotty
- 3/4 cup dairy free dark chocolate chips
Line muffin pan with muffin liners*. Preheat oven to 400F.
Combine all dry ingredients into a medium bowl.
In a food processor or blender, mix together honey, oil, vanilla and bananas. Blend until smooth. Transfer wet mixture into a large bowl.
Combine dry ingredients into wet ingredients and stir with a spatula until smooth. Fold in chocolate chips.
Place 2 tbsp batter into a muffin liner.
Bake at 400F for 17 minutes.
Makes approximately 12 regular sized muffins and 24 mini muffins*.
Eat the muffins fresh or freeze within 1 day making as they dry out very fast. To eat from frozen, microwave to thaw and serve with vegan butter or coconut oil.
*You can also make mini muffins by lightly oiling a mini muffin pan. Scoop 1 tbsp of batter into each muffin slot. Only bake for 10 minutes.
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