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    Home » Recipes » Breakfast

    Gluten Free Banana Chocolate Chip Muffins

    Published: Mar 20, 2020 Modified: Apr 12, 2020 by Karen Kelly This post may contain affiliate links.

    Jump to Recipe Print Recipe Pin Recipe

    Gluten Free Banana Chocolate Chip Muffins are light and sweet with lots of mini chocolate chips in every bite. The bananas make them extra moist!  

    gluten free banana chocolate chip muffins on a cooling rack with bananas

    This idea began with my famous Gluten Free Banana Bread recipe that is so popular on Pinterest!  I knew I wanted to make these babies in muffin form but I wanted the recipe to be a bit different. 

    muffin mix in a bowl with a wooden spoon

    In my bread recipe, I use a gluten free all-purpose flour but here I use a new flour that I have only worked with recently ➡️sweet rice flour.  Adding it with coconut flour and millet flour makes for some yummy baked goods.  I have experimented with gluten free flours for years, probably five years to be exact and I'm always looking for new options.  I bought the cookbook Alternative Baker and I love it.  It is loaded with new combos of gluten free flour that have me back in the kitchen experimenting again.  Thank you Bojon Gourmet for the inspiration!

    Jump to:
    • Health benefits of coconut, millet and sweet rice flour
    • Ingredients 
    • Instructions
    • More gluten free desserts
    • Gluten Free Banana Chocolate Chip Muffins

    Health benefits of coconut, millet and sweet rice flour

    • coconut flour - Coconut flour is a gluten free flour made from coconuts which makes it a perfect flour for someone with celiac disease or non-celiac gluten sensitivity.  It is also grain-free which makes it good for the paleo or whole30 diets.  According to the USDA, coconut flour has 120 calories, 18 grams of carbs, 10 grams of fiber, 6 grams of protein, 6 grams of sugar and 4 grams of fat in one serving.  It is packed with medium-chain triglycerides (MCT) which have been shown to benefit brain and heart health. Compare this to all-purpose flour and you will be shocked.
    • millet flour - Millet is an ancient grain from the grass family that has been used for hundreds of years in Africa and Asia.  According to the USDA, millet contains 119 calories, 3.5 grams of protein, 24 grams of carbs, 1 gram of fat, 1 gram of fiber and 0 sugars. Millet is also rich in B Vitamins.  
    • sweet rice flour - Sweet Rice Flour is ground from short-grain rice as opposed to long grain rice like regular rice flour.  It has a higher starch content which is great for baking but it is not sweet like the name says.  Typically you can find sweet rice flour in Asian supermarkets but now Bob's Red Mill makes one.  I used Mochiko Sweet Rice Flour from Amazon.  My sweet rice flour has 25 grams of carbs per serving and zero on all other nutrition facts.  I would not call this a healthy flour BUT adding in a small amount can make a difference in gluten free baking making them seem more comparable to those baked with all-purpose flour. 
    muffin mix in a bowl with chocolate chips

    Ingredients 

    • coconut, millet and sweet rice flour
    • baking powder
    • baking soda
    • salt
    • eggs
    • unsalted butter
    • banana
    • sugar
    • vanilla
    • chocolate chips
    chocolate chip muffin mix in a bowl with a wooden spoon

    Instructions

    1.  Mix all the dry ingredients in a medium bowl and whisk.
    2.  In another bowl add the melted and cooled butter, sugar, eggs, banana and vanilla.  Mix well.
    3. Add the wet ingredients to the dry ingredients and mix well.  Add chocolate chips galore!
    4. Use an ice cream scoop to evenly fill a muffin tin with the batter.  
    gluten free banana chocolate chip muffins on a cooling rack


    These muffins can be stored on the counter for up to a week but I promise they won't last that long.  I made three batches of these test out different flour amounts and each batch was devoured by my kids... all in one day.  It was crazy!

    gluten free muffins with chocolate chips on a cooling rack

    More gluten free desserts

    • Gluten Free Banana Bread
    • Gluten Free Chocolate Cookies
    • Gluten Free Lemon Blueberry Cake 
    • Gluten Free Doughnuts (Krispy Kreme Copycat) 
    • Keto Blueberry Muffins 
      close up of muffin cut in half
    gluten free banana chocolate chip muffins

    Gluten Free Banana Chocolate Chip Muffins

    These Gluten Free Banana Chocolate Chip Muffins are tender, sweet, moist and packed with chocolate chips.
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Diet: Gluten Free
    Keyword: gluten free muffins
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 12
    Calories: 201kcal
    Author: Karen Kelly

    Equipment

    • 12-cup muffin tins

    Ingredients

    • ½ cup sweet rice flour
    • ½ cup coconut flour
    • ½ cup millet flour
    • 1 ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 2 eggs
    • ½ cup unsalted butter, melted and cooled
    • 1 banana, mashed well
    • ¾ cup sugar
    • 1 teaspoon vanilla

    Instructions

    • Preheat oven to 350 degrees F.
    • Line a 12-cup muffin pan with paper liners or spray with cooking spray.
    • In a medium bowl, whisk together sweet rice flour, millet flour, coconut flour, baking powder, baking soda and salt. Set aside.
    • In another medium bowl whisk together the melted and cooled butter, sugar, eggs, mashed banana and vanilla. Be sure to mash the banana well with a fork - no chunky banana bites!
    • Use an ice cream scoop to evenly divide batter into muffin tins. Add a few more chocolate chips on top of each one. Bake for about 25 minutes or until a toothpick inserted comes out clean.
    • Store on the counter in an airtight container for up to four days or freeze.

    Notes

    1.  When mashing your banana make sure to use a fork and mash it really well.  Banana chunks in muffins just aren't good.
    2. The only flour substitution that might work is to use 1 ½ cups of Bob's Red Mill 1 to 1 Baking Flour.  I have not tried that yet but it should work.
    3. These can be frozen for breakfast next week.  Just put each on into it's own plastic bag.  Let thaw overnight in fridge or microwave for 20-30 seconds.

    Nutrition

    Calories: 201kcal | Carbohydrates: 27g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 48mg | Sodium: 172mg | Potassium: 125mg | Fiber: 2g | Sugar: 14g | Vitamin A: 282IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg
    Tried this recipe?Mention @seasonal_cravings or tag #seasonal_cravings and I will repost on my stories.

    More Breakfast

    • Gluten Free Chocolate Chip Zucchini Bread
    • Keto Almond Flour Pancakes
    • Gluten Free Sheet Pan Pancakes
    • Raspberry Smoothie Bowl

    About Karen Kelly

    Hi, I'm Karen Kelly a certified health coach. At Seasonal Cravings, you will find wholesome gluten free recipes and healthy lifestyle tips.

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    Hello!

    I'm Karen Kelly a food photographer and recipe creator. At Seasonal Cravings you will find quick, gluten free recipes made with seasonal ingredients. Let's get cooking!

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