Even on days where I allow more carbs in my diet, I try to keep recipes clean and healthy! These gluten-free Gluten-Free Chocolate Chip Banana Muffins are the perfect treat that everyone can enjoy!
More Healthy Recipe You’ll Love:
Keto Blueberry Muffins
Easy Keto Ricotta Pancakes
You all know how hectic mornings can be. I don’t get around to baking muffins as often as I’d like to, but lately, I’ve been making more time to make Gluten-Free Keto Pancakes and I’ve even been making easy healthy baking recipes like these gluten-free banana muffins in the morning.
With more recipes, comes more help from the kids! Muffins have never been a stranger in my household, but lately, I’ve been addicted to this twist I put on my usual muffin recipe. I’ve made plenty of muffins in my time, but this gluten-free chocolate chip banana muffins recipe is my absolute favorite.
Healthy & Kid-Friendly!
First of all, it hits every mark of what I love in a recipe: it’s easy, it’s healthy, and it’s kid-friendly! And you do not need to worry about the kids having a major sugar rush because there’s no added sugar!
The taste of this recipe will be very natural, as the muffins are perfectly sweetened by the bananas. It’s a budget-friendly recipe as well, so feel free to make extras and store!
If you have a big family like mine, you’ll love this recipe the most! It’s really easy to make, and after the kids help you out a few times, they can even prep the muffins themselves.
How To Store Chocolate Chip Banana Muffins
To store these gluten-free muffins, you can keep them sealed at room temperature for up to 3-4 days. If you plan on making them in bulk and freezing a batch, they can last you up to 3 months! You can reheat them in the oven.
Ingredients:
3 cups finely ground almond flour
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 tablespoon golden monk fruit sweetener
3 ripe bananas
3 eggs, slightly beaten
1 teaspoon vanilla extract
½ to 1 cup sugar free chocolate chips
Instructions:
Preheat oven to 350 degrees. Prepare a 12 cup muffin tin with cupcake liners (if desired) and nonstick cooking spray.
Whisk together dry ingredients, including the sweetener. Set aside.
In a medium bowl, mash bananas. Add the eggs and vanilla. Stir well to combine.
Add the wet ingredients to the dry ingredients and stir until completely combined. Fold in chocolate chips.
Evenly divide the batter between the muffin cups. Cook for 25 to 30 minutes or until a toothpick inserted in the middle of the muffins comes out clean.
Cool in muffin tin for 5 minutes before removing to wire rack.
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