Mini Gluten Free Banana Chocolate Chip Muffins
At this point in Quarantine, I think it’s fair to say we’re all over Banana Bread. So what to do with your leftover Bananas? Why not make bite-sized muffins that are just as healthy as they are cute! These little guys cook up in one bowl, are gluten and dairy-free, and refined sugar-free. Bite-sized treats that you can have breakfast or dessert?! Count me in!
How Do We Make These Gluten Free, Paleo and Dairy Free?
When baking gluten free, people often say their baked goods turn out hard or have a consistency that seems a bit “off.” I’ve found a great way to work around this is to use fruit or vegetables in GF desserts. Not only is it better for you, but it helps keep everything light and fluffy. I also use bananas in my Gluten Free Banana Donuts, and use Zucchinis in my Paleo Flourless Brownies. Instead of traditional wheat flour, we swap in a combination of almond flour and arrowroot flour. Both of these contain no gluten.
Paleo baking often takes a little more work than just gluten or dairy-free baking. Paleo means it is naturally free gluten and dairy, but also needs to be free from refined sugar. For this, we substitute traditional sugar for, lower Glycemic Index, coconut sugar. The dairy from a conventional muffin recipe would be in the butter, so we swap that out for coconut oil to give the muffins the fat they need, then we make sure we use Dairy Free Chocolate Chips, I love Enjoy Life Foods for Dairy Free chocolate!
There is something so fun about regular food that has been shrunken down to bite-sized. I remember growing up, I LOVED Entenmann’s Little Bites mini muffins. Without even really trying, these taste JUST like those, and I was so happy. I would still eat those every day if they weren’t loaded with nasty ingredients like corn syrup, multiple hydrogenated oils, and lots of stuff you need a Ph.D. in chemistry to pronounce. Somehow I managed to keep in only the good stuff yet recreate that same joy of popping a teeny bite-sized treat into your mouth.
- Almond Flour
- Arrowroot flour (aka Tapicoa)
- Baking Soda
- Coconut Sugar
- Eggs* See note in recipe for vegan option
- Coconut Oil
- Chocolate Chips
How Do I Make It?
- Mash bananas with a fork, add all other ingredients (besides chocolate chips) Mix well. Stir in Chocolate chips at the end.
- Transfer to mini muffin tray
- Bake. Enjoy
Yup. It’s that easy 🙂
Helpful Equipment (Directly from Amazon)
Tips, Recs, Subs
- The riper the banana, the sweeter it will be. I toss it directly in the kitchen aid mixer and run it for a minute or two to mash it up. If you don’t have a stand mixer, mash with a fork
- The Coconut Sugar can be substituted for Maple Syrup or Honey. But if you do so use two eggs instead of three to make up for the added moisture
- Make sure you use Dairy Free Chocolate Chips to keep this recipe Paleo and Dairy Free.
- Make sure your coconut oil is melted, you can easily do this by adding it to the microwave for 30 seconds. (Or I leave a jar in the cabinet, so I always have melted coconut oil 🙂 )
- These can also be made into regular full sized muffins, but they will need to cook a few minutes
- Once these muffins cool down, you can freeze for up to three months. The best way in my opinion is to individually wrap and store in an air tight container
Gluten Free Mini Banana Chocolate Chip Muffins
- Mini Muffin Tray
- Mixing Bowl
- 2-3 Ripe Bananas
- 2 Cups Almond Flour
- 1 Teaspoon Baking Soda
- 1 Teaspoon Cinnamon
- Pinch Sea Salt
- 3 Large Eggs* (2 if using maple syrup or honey instead of coconut sugar) See note below for vegan****
- 1/4 Cup Coconut Sugar (can use 1/4 cup honey or maple syrup see above note)
- 1/4 Cup Melted Coconut Oil
- 1 Teaspoon Vanilla Extract
- 1/4 Cup Chocolate Chips (or more, your heart knows how much you need!!)
- Preheat Oven to 350 Degrees, if not using a silicone muffin tray, add muffin liners or grease your muffin tin.
- Using an electric mixer or fork to mash bananas. Add all other ingredients to the bowl and blend for 30 seconds with the mixer or mix with hand u whisk until well combined. Then stir in chocolate chips.
- Divide the batter evenly between all the muffin cups. Tap the tray on the counter a few times to get out any air pockets. Place in oven.
- *For vegan use Flax Egg (1 tablespoon ground flaxseed with 2-3 tablespoons water, mix well and let gel in the fridge for 5 minutes. - This equals 1 egg. Repeat this for as many eggs as required.)
- Make sure you use Dairy Free Chocolate Chips. You can order here for my go-to brand Enjoy Life
- Make sure you use a fine almond flour, this one is really good and affordable compared to others. Order here off Amazon.
- If using Maple Syrup or Honey instead of coconut sugar use 2 eggs instead of 3.
- Freeze these muffins for up to 3 months.
Hungry For More?
Let’s Be Social 🙂