Gluten Free Banana Muffins

Healthy muffins are the BEST for breakfast or as a filling snack. This easy recipe for Gluten Free Muffins is moist and fluffy. The classic pairing chocolate chip and banana and quinoa flour for added protein. Simple and delicious!

Course Breakfast, Snack

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 195kcal

Author Sharon Rhodes

Ingredients

1¾ cups quinoa flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
3 medium ripe bananas, mashed *about 1 cup of mashed banana
1/4 cup coconut oil (melted but not hot)
1/3 cup maple syrup (room temperature)
1 large egg (room temperature)
1/2 cup milk of choice (room temperature)
2 tsp vanilla
1/3 cup dark chocolate chips (save a handful to sprinkle on top)

Instructions

Heat the oven to 350 and line a 12 cup muffin tin with parchment liners. Set aside.
In a medium mixing bowl whisk together the dry ingredients: quinoa flour, baking powder, baking soda, salt, and cinnamon, Set aside.
In a large mixing bowl, mash the ripe bananas well until there are no lumps remaining. Stir in the liquid coconut oil, room temperature maple syrup, egg, and milk (these need to be room temp so the coconut oil doesn't solidify on you), and milk and mix it all well to combine.
Add the dry mixture to the wet, bit by bit, folding it in until JUST mixed. Over mixing can crush air bubbles resulting in gummy muffins.
Gently fold in the chocolate chips. Remember to reserve a few to sprinkle on top!
Scoop the batter into the prepared muffin tin and sprinkle the remaining chocolate chips on top.
Bake for 22-25 minutes. Check your muffins to see if they are baked by inserting a toothpick into the center of one to see if it comes out clean.
Let cool in the tin for 10 minutes then transfer to a rack.
These muffins will keep, covered at room temperature for up to a week.

Notes

Make sure you don't overmix the batter. Overmixing muffin batter can lead to a chewy, gummy result so simply fold the batter until it is just combined.

Nutrition