Healthy Gluten-Free Banana Muffins with Chocolate Chips || We’re talking easy, guilt-free, baked goodness. Made with a combination of coconut, oat, and almond flour, plus mashed bananas, greek yogurt, maple syrup, and olive oil.
About these Gluten-Free Banana Muffins
These banana muffins are full of healthy, good ingredients, including ripe bananas and a combination of gluten-free flours (coconut, oat, and almond).
If you have coconut, oat, and almond flour on hand you’re all set! If not, but you have unsweetened shredded coconut, GF-rolled oats, almonds, and a high powdered blender you’re in muffin making business.
Use your blender on the highest setting to grind them into flour. The shredded coconut, GF-rolled oats, and almonds should be blended one at a time and each will need 30-45 seconds on the highest setting to become fine and flour-like.
Gluten-free banana muffin recipe notes
In place of butter, or vegetable oil, I use a quarter cup of olive oil and half a cup of plain greek yogurt. I use 0%, but 2% or 5% will work, as will sour cream.
Another healthy bonus, these tasty muffins are naturally sweetened. No refined sugar, just bananas, chocolate chips, and a quarter cup of pure maple syrup.
After many, many test batches and two very willing taste testers under the age of 10, we determined that baking these muffins at a lower temperature (325 degrees), for a good 30 minutes results in perfectly moist, golden muffins.
A few gluten-free baking tips
- Stir for longer. Beating the muffin batter for longer (than you normally would) helps build the stickiness/binding power of the ingredients.
- Bake at a lower temperature for a longer.
- Use a combination of flours (like coconut flour, oat flour, and almond flour). Not only does mixing GF flours improve taste, but it also results in a better texture and density.
- Incorporate other stickiness-building ingredients, like thick yogurt, eggs, and banana.
- Double down on baking powder. Gluten-free baked goods do not rise like their gluten-loaded counterparts, so extra rising power is necessary!
If you give these gluten-free banana muffins a try, let me know in the comments below and give them a rating! I love to hear from you.
Looking for more muffin recipes? Try my all-time favorites.
Healthy Gluten Free Banana Muffins with Chocolate Chips
- High powered blended (like Vitamix or Ninja)
- 3 ripe bananas mashed
- 3 eggs beaten
- 1/4 cup olive oil
- 1/4 cup pure maple syrup
- 1/2 cup greek yogurt plain or vanilla (I use 0%, but 2%, or 5% works too)
- 2 tsp vanilla
- 1/2 cup coconut flour *Blitz unsweetened shredded coconut into flour or use prepared coconut flour
- 1/2 cup almond flour
- 1 cup oat flour *Blitz organic, gluten-free, rolled oats into flour or use prepared oat flour
- 1/2 cup large rolled oats Certified gluten-free
- 1/2 tsp kosher salt
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 cup semi-sweet chocolate chips
- In a large mixing bowl, mash bananas. Beat in eggs, oil, maple syrup, yogurt, and vanilla.
- In another mixing bowl sift, coconut flour, oat flour, almond flour, rolled oats, salt, baking powder, and baking soda. *
- Tip the dry ingredients into the wet and stir until well combined. Stirring for longer will help create that all important stickiness.
- Scoop the batter into parchment lined (or well greased) muffin tins. Fill almost to the top (gluten free baked good will not rise like their flour-based counterparts).
- Bake at 325 for 30 minutes, or until lightly golden.
How to make coconut and oat flour
- For coconut flour use unsweetened shredded coconut.
- For oat flour, use gluten-free rolled oats.
- Use a high-powered blender (like a Vitamix) on the highest setting to grind them into flour.
- The coconut and oat flours should be blended one at a time and each will need 30-45 seconds on the highest blender setting to reach a fine, flour-like consistency.