Healthy Gluten Free Banana Muffins
The best dairy free and gluten free banana muffins made with a mix of almond flour and oat flour. These gluten free banana muffins are naturally sweetened with bananas and a bit of pure maple syrup and make a wonderful, freezer-friendly breakfast or snack. Add chocolate chips to make them extra special!
Servings 10 muffins
Calories 209cal
Ingredients
- 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
Instructions
- 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.
Notes
To make as a bread: Pour batter into a 8x4 inch loaf pan greased and lined with parchment paper. Bake for 40-50 minutes until toothpick comes out clean.
To make vegan: use two flax eggs instead of regular eggs. We haven't tested but we think it should turn out!
See full post for freezing instructions and how to make your own oat flour.
Nutrition
Serving: 1muffin | Calories: 209cal | Carbohydrates: 26.2g | Protein: 5.2g | Fat: 10.3g | Saturated Fat: 2.5g | Fiber: 3g | Sugar: 10.7g