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Gluten Free Banana Muffins
These gluten free banana muffins are soft, fluffy and just sweet enough. They taste like chocolate chip banana bread in muffin form. This easy, one bowl recipe is great for a healthy breakfast or snack!
First, preheat oven to 375 degrees Fahrenheit. Generously spray muffin pan with nonstick spray. In a mixing bowl, add mashed bananas, softened butter, maple syrup, eggs and vanilla extract. Stir to combine. Then, add in flour, sugar and baking powder. Stir to combine. Gently fold in chocolate chips and melted chocolate (if using). The melted chocolate gives these muffins the marbled look. Scoop muffin batter into muffin pan. Bake for 18 to 20 minutes or until toothpick inserted comes out clean. Finally, remove from oven. Allow muffins to cool for 10 to 15 minutes in pan before carefully removing.
Use ripe bananas for best natural sweetness. About 2 large bananas will yield the
1½ cups needed. Use room temperature butter. Cold butter will not mix in well to the batter.
To create the marbled effect, add in melted chocolate to the batter and mix only a few times. Do not over mix the melted chocolate. That would create chocolate muffins.
Bake only until toothpick inserted comes out clean.
Store muffins in an airtight container at room temperature for up to 48 hours.
Since they contain bananas, I suggest storing these muffins in the fridge.
Freeze for up to 2 months if desired.
Calories: 334 kcal , Carbohydrates: 50 g , Protein: 3 g , Fat: 14 g , Saturated Fat: 9 g , Polyunsaturated Fat: 1 g , Monounsaturated Fat: 3 g , Trans Fat: 1 g , Cholesterol: 57 mg , Sodium: 172 mg , Potassium: 176 mg , Fiber: 2 g , Sugar: 18 g , Vitamin A: 353 IU , Vitamin C: 3 mg , Calcium: 64 mg , Iron: 1 mg