I made these gluten free banana muffins for my mother and got rave reviews. I took it with a pinch of salt, as she’s shown the same level of excitement when presented with roasted vegetables.
I did however have more sunflower seed flour to bake through and they looked good, so I remade them and actually tasted them. They deserved those rave reviews. These gluten free banana muffins are sweet and moist. I know most may hurl at the word moist, but they are moist and when it comes to gluten free muffins, especially one that is also grain free and nut free – moist is what you want. They have the perfect texture and taste, so you’ll like them regardless of whether you want a gluten free banana muffin or not. You don’t want to skip the chocolate chips, they’re essential. The little slices of banana on the top of the muffin are not; but a good way to use up a banana if you have an extra one.
I’ve tried the recipe with both honey (below) and fructose, a diabetes friendly sugar substitute that comes from fruit. Despite the fact that honey is wet and fructose is dry, they both work. Choose the one that’s best for you.
If you’ve been wanting to hop on the long-gone bake banana bread train but want something grain free and gluten free, please enjoy these gluten free banana muffins.
Gluten Free Banana Muffins with Chocolate Chips
Ingredients
- 3 bananas peeled
- 1/2 C coconut oil
- 1/3 C honey
- 2 eggs
- 1 tsp vanilla extract
- 1 C sunflower seed flour
- 1/3 C coconut flour
- 1 tsp baking powder
- 1/2 tsp Salt
- 1/2 C dark chocolate chips
Instructions
- Preheat the oven to 180C and line a 12-hold muffin tray with muffin liners.
- Add your bananas to a medium sized mixing bowl, and mash until smooth.
- Add the coconut oil, honey, eggs and vanilla to the bananas and mix well to combine.
- Add in the sunflower seed flour, coconut flour, baking powder and salt. Mix until just combined.
- Fold in the chocolate chips.
- Divide the mixture between the muffin holes.
- If you have an extra banana you can slice it and place one slice in the centre of each muffin.
- Bake for 13-15 minutes until the tops are golden and a toothpick inserted into the middle comes out clean.
- Remove from the oven and allow to cool in the muffin tin for 10 minutes before placing muffins on a cooling rack to cool completely.
- Store in an airtight container. They’ll last up to 3 days at room temperature and for 5-7 days in the fridge.
Notes
