Fluffy, healthy dairy free and gluten free banana muffins with chocolate chips. Sweetened with bananas and pure maple syrup and made with a mix of almond flour and oat flour! These muffins are freezer-friendly and great for breakfasts or snacks!
Can you believe it’s almost 2019? It seems crazy at how quickly the year has gone, all the places I’ve traveled, people I’ve met and experiences I’ve had. Each year, I like to reflect on what the previous one meant to me, things I’ve learned and what I’m looking forward to.
In the meantime, I’m here with some beautiful fluffy and healthy banana muffins that just so happen to be gluten free AND dairy free. It’s the perfect way to kick off the New Year.
A few weeks ago, I woke up CRAVING banana muffins so I decided to experiment a bit and couldn’t believe how delicious they came out. Since then, I’ve baked a batch every week, even baking it as a banana bread once too. Safe to say, I’m in love.
To keep this recipe gluten free, I used a mix of almond flour and gluten free oat flour (and yes, you can make your own oat flour!). I got the idea to mix both flours from my blueberry oat muffins. It’s a favorite recipe around our house and I knew I couldn’t go wrong with mixing the two flours again to create an epic, fluffy and nutritious gluten free banana muffin.
Let’s talk about all the ingredients involved:
Almond flour: I typically use a super-fine blanched almond flour. It’s my favorite kind to bake. You’ll want to make sure you pack the almond flour in this recipe!
Oat flour: It’s super easy to make your own gluten free oat flour and helps to keep these muffins nice and hearty. To make the oat flour, simply place gluten free oats in a high-powered blender and pulse or blend until it resembles a flour. Use in any recipes you’d like.
Eggs: I like to use eggs for a boost of protein, but if you’d like to make these vegan, you can use 2 flax eggs instead.
Pure maple syrup: to sweeten these muffins ever so slightly, I use 1/4 cup pure maple syrup. Of course, date syrup or coconut palm syrup would also work well.
Bananas: I like to use extra ripe bananas, with the brown or black spots. Trust me, it makes a difference.
Dairy free chocolate chips: lately I’ve been loving Enjoy Life chocolate chips. They’re dairy free, gluten free and nut free.
I hope you love these delicious, moist gluten free banana muffins. My personal favorite way to eat them? With extra peanut butter on top. You know how I do.
SEE HOW TO MAKE THE MUFFINS:
- Serves: 10 muffins
- Serving size: 1 muffin
- Calories: 209
- Fat: 10.3g
- Saturated fat: 2.5g
- Carbohydrates: 26.2g
- Sugar: 10.7g
- Fiber: 3.0g
- Protein: 5.2g
- Wet Ingredients
- 1 heaping cup mashed, ripe banana (from about 3 medium bananas)
- 2 eggs
- ¼ cup pure maple syrup
- 2 teaspoons vanilla extract
- Dry Ingredients
- 1 cup packed fine blanched almond flour
- 1 cup gluten free oat flour
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1/3 cup mini chocolate chips
- 2-3 tablespoons mini or regular dairy free chocolate chips (I use Enjoy life), for sprinkling on top
- Preheat oven to 350 degrees F. Line a muffin tin with 10 muffin liners and spray the inside of the liners with nonstick cooking spray. This helps to prevent sticking.
- In a large bowl, mix together mashed banana, eggs, maple syrup and vanilla extract until smooth. In a separate large bowl, whisk together the almond flour, oat flour, baking powder, cinnamon and salt until well combined. Add dry ingredient to wet ingredients. Fold in ⅓ cup chocolate chips. Divide batter evenly between liners. Sprinkle the tops of the batter with extra chocolate chips. Bake for 20-25 minutes or until tester comes out mostly clean with a few crumbs attached. Transfer muffins to a wire rack to allow them to cool. Enjoy! Makes 10 muffins.
To make vegan: use two flax eggs instead of regular eggs.
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eat
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