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!
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.
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!
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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.
Ingredients
- coconut, millet and sweet rice flour
- baking powder
- baking soda
- salt
- eggs
- unsalted butter
- banana
- sugar
- vanilla
- chocolate chips
Instructions
- Mix all the dry ingredients in a medium bowl and whisk.
- In another bowl add the melted and cooled butter, sugar, eggs, banana and vanilla. Mix well.
- Add the wet ingredients to the dry ingredients and mix well. Add chocolate chips galore!
- Use an ice cream scoop to evenly fill a muffin tin with the batter.
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!
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
Gluten Free Banana Chocolate Chip Muffins
Equipment
- 12-cup muffin tins
Ingredients
- ½ cup sweet rice flour
- ½ cup coconut flour
- ½ cup millet flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 eggs
- ½ cup unsalted butter, melted and cooled
- 1 banana, mashed well
- ¾ cup sugar
- 1 tsp 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
- When mashing your banana make sure to use a fork and mash it really well. Banana chunks in muffins just aren't good.
- 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.
- 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.
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