Gluten Free Banana Chocolate Chip Muffins
These Gluten Free Banana Chocolate Chip Muffins are moist and fluffy, loaded with sweet bananas and rich chocolate chips.
Servings 10
Ingredients
- 1 ¾ cup super fine almond flour
- ¼ cup oat fiber
- 1 cup mashed, very ripe bananas
- ½ cup coconut sugar
- ½ cup sugar free semi-sweet chocolate chips, (or regular)
- ¼ cup Greek yogurt
- 2 whole eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of salt
Instructions
- Preheat oven to 350°F.
- Add the almond flour, oat fiber, baking powder, cinnamon, nutmeg and salt to a mixing bowl.
- Whisk to combine and break up any lumps, then set aside.
- In a large mixing bowl, add in eggs, mashed banana, Greek yogurt, coconut sugar and vanilla extract.
- Mix using a hand mixer until combined. Add in the dry ingredients and mix just until combined. Fold in the chocolate chips.
- Using an ice cream scoop, scoop the batter into a muffin pan lined with paper or silicone liners.
- Bake for 22-24 minutes or until a toothpick, when inserted, comes out clean. Allow to cool before serving.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Gluten Free Banana Chocolate Chip Muffins
Amount per Serving
Calories
185
% Daily Value*
Fat
8
g
12
%
Carbohydrates
22
g
7
%
Fiber
4
g
17
%
Sugar
11
g
12
%
Protein
10
g
20
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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