Gluten Free Banana Chocolate Chip Muffin Recipe

Oat Flour Banana Bread Muffin Yes, the world does need another banana bread recipe. Especially when the banana bread comes in the form of a hearty muffin. Even better that they’re full of chocolate chips. (Yes, you can have chocolate for breakfast!) Best of all, they’re gluten free. And good.

It’s not easy developing gluten free recipes. Baking is two parts science, one part art and one part persistence. The more you bake gluten free (or vegan or grain free…), the better you get. I’ve been creating gluten free recipes for years, both at work in a professional test kitchen and at home in my hobby test kitchen. The most important lesson I’ve learned is that I’ll never know it all. That’s why I keep developing and testing and learning and sharing.

For my latest gluten free recipe, I used a flour that I had little experience with: gluten free oat flour. I thought it created a nicely dense and moist banana muffin when combined with almond flour. I hope you agree.

Oat Flour Banana Bread Muffins

Gluten Free Banana Chocolate Chip Muffin Recipe
1 cup gluten free oat flour (I used Bob’s Red Mill)
1 cup almond flour (almond meal)
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon fine sea salt or kosher salt
1 large egg, lightly beaten
3 tablespoons melted virgin coconut oil
3 tablespoons pure maple syrup
1 cup well mashed ripe banana
1/2 teaspoon pure vanilla
1/2 cup gluten free chocolate chips

Preheat oven to 350 degrees F. Line 12 regular size (2 1/2-inch) muffin cups with nonstick parchment paper muffin liners.

In a large bowl mix oat flour, almond flour, baking powder, cinnamon and salt. Set aside.

In a medium bowl mix egg, coconut oil, maple syrup, banana and vanilla until well blended. Add to oat-almond flour mixture, stirring until well combined. Stir in chocolate chips. Divide batter among muffin cups.

Bake 20 to 25 minutes or until tops are browned and toothpick inserted in centers comes out clean. Ovens vary, so adjust bake time as needed. Cool in pan 10 minutes. Transfer to a wire cooling rack. These muffins can be served warm or completely cooled.

Makes 12 muffins

-For best results, use a finely ground almond flour.
-The banana acts as the main sweetener and liquid in this recipe. Be sure the bananas are very ripe and well mashed to release their liquid.
-Since products can change, be sure to read package labels to make sure all ingredients are gluten free.

Gluten Free Banana Bread Muffins

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Gluten Free Pumpkin Chocolate Chip Muffins
Gluten Free Pumpkin Bread
Gluten Free Blueberry Muffin

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