Gluten Free Banana Muffins
These Gluten Free and dairy free banana chocolate chip muffins are crispy on the outside, soft on the inside and truly easy to make with a few simple ingredients. A great breakfast grab and go item to have on hand for the little ones or for the adults in your life.These will be the next best gluten-free banana muffins you ever make using flax seeds, chocolate and walnuts.
Servings: 6
Calories: 320kcal
Ingredients
- 2 bananas
- 1 egg
- 1 ½ cup Gluten Free or Paleo Flour see notes section for link to homemade Paleo Flour
- 3 tablespoons of Flax Seed optional
- 1 teaspoon vanilla extract
- ¼ cup Coconut Oil melted
- ½ teaspoon cinnamon
- 1 tablespoon baking powder
- ½ cup of Almond Milk
- ⅓ cup Walnuts chopped
- ⅓ cup of Chocolate Chips
Instructions
- Preheat oven to 350°F.
- Prepare your muffin liners and place them in a muffin tray.
- Mash up your banana.
- Add egg, 1 cup of the flour, flax seed, vanilla, and cinnamon and mix.
- Add the coconut oil and the baking powder.
- If the batter is runny add remaining flour and mix.
- Scoop about ⅓ of the batter into a smaller bowl and add the chocolate chips (or chopped chocolate) and mix. Set aside.
- Scoop a little bit of the plain batter into each muffin liner alternating until all of the batter has been used.
- Take the batter with the chocolate and walnuts and repeat step 8.
- Place your muffins in the oven for 40 minutes or until fully baked. Test the doneness by placing a toothpick in the centre of the muffin. If the toothpick comes out dry, not sticky, then they are done.
Notes
Make your own Paleo Flour with this recipe.
Nutrition
Serving: 1 | Calories: 320kcal | Carbohydrates: 35g | Protein: 6g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Cholesterol: 31mg | Sodium: 260mg | Fiber: 4g | Sugar: 11g