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chocolate chai muffin

Gluten-Free Chocolate Chunk Banana Muffins

Perfect on a cold winter day (or anytime really) when you are craving some chocolate goodness in your life. These aren't exactly a health food but I would say they are a healthy alternative when you'd like a special treat.

Course Breakfast, Dessert
Cuisine American

Ingredients

  • 4 Ripe Bananas
  • 1/4 cup Melted coconut oil or butter
  • 1/4 cup Maple syrup
  • 2 Eggs
  • 1 1/2 cups Gluten free flour I used Rob Mills 1 to 1. You can also use all-purpose flour
  • 2 tsp Baking soda
  • 1 1/2 tsp Cinnamon
  • 1/4 tsp Cardamon
  • 1/4 tsp All-Spice
  • 1/4 tsp Ground ginger
  • 1 1/2 tsp Vanilla extract
  • 1/2 salt
  • 1 cup Dark chocolate chunks Use 60 to 70% dark chocolate

Instructions

  1. Preheat oven to 350 degrees Fahrenheit and fill a your muffin tin with liners.

  2. Mash 4 over-ripe bananas in a large bowl.

  3. Add eggs, vanilla, maple syrup and melted butter or coconut oil and mix well.

  4. Add flour and baking soda, salt, cinnamon, all-spice, ginger, and cardamon to the mixture and stir until combined.

  5. Chop up 1 cup of dark chocolate and add to your banana bread mixture.

  6. Stir gently and then add to prepared muffins pan.

  7. You should have 12 muffins total. Bake for about 20 minutes or until a tooth pick comes out clean.

  8. Serve warm as is or with a dollop of butter.

Recipe Notes

Serve these warm out of the oven with or without butter.  If you have extra, pop them in the freezer for a quick snack on another day.