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Feb 112014

Gluten Free Banana Chocolate Muffins Banner

One of my favorite things to do is whip up a quick batch of gluten free banana chocolate chip muffins for the family. My four year old just loves them, and it’s a great way to use up over ripe bananas. I also like that the muffins can be frozen for later use.

If you’re new to the gluten free lifestyle, it helps to freeze your bread products, if you don’t eat them right away. Without the gluten, breads just don’t last as long. So, we have a few fresh hot muffins right out of the oven with butter and honey, and the rest we freeze. Then when we need a quick snack, or breakfast, I just pop them in the microwave for a minute and voila….instant yummy goodness.

Gluten Free Banana Chocolate Muffins

This gluten free banana chocolate chip muffin recipe is really easy, and I’ve included my all purpose flour mix recipe that I use in them. You can substitute another all purpose flour mix if you would like. Just make sure it doesn’t have the xantham gum already added.

I love using lemon oil in my muffins. It gives them a luscious flavor that you just don’t get with other oils. But you can use whatever lighter oil you have on hand. Between the coconut milk and lemon oil you have a match made in heaven.

Ban choc chip muffins

Lastly, I like to spray my muffin tin with coconut oil. I find that the muffins come out smoother, and more intact than when I used cupcake liners. I hope you enjoy this recipe as much as my family does. What’s your favorite muffin recipe?

Much happiness & abundance,


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Gluten Free Banana Chocolate Muffins

Gluten Free Banana Chocolate Chip Muffins

Rating: 51

Prep Time: 15 minutes

Cook Time: 20 minutes

Yield: 16 to 18 muffins

Serving Size: 1 muffin


  • 3 mashed bananas
  • 2 eggs
  • 1 cup coconut milk
  • 4 Tbsp of lemon or olive oil
  • 4 Tbsp of organic sugar
  • 2 1/4 All purpose gluten free flour
  • 4 tsp gluten free baking powder
  • 1 tsp xantham gum
  • 1 tsp salt
  • 1/2 cup chocolate chips
  • All Purpose Gluten Free Flour Blend
  • 1 cup white rice flour
  • 1 cup sorghum flour
  • 1 cup tapioca flour
  • 1 cup arrowroot flour
  • 1 cup coconut flour
  • Mix together well. Store in fridge or freezer to keep fresh


  1. Preheat oven to 425
  2. Lightly spray muffin tin with coconut oil or line with cupcake liners. Set aside
  3. Mash bananas in large bowl.
  4. Add eggs, coconut milk, oil and sugar and mix together with bananas. Set aside
  5. In small bowl add all dry ingredients together and lightly mix with fork.
  6. Mix dry ingredients into banana mixture by hand or with mixer on medium speed.
  7. Stir in chocolate chips.
  8. Fill muffin tins 2/3 full
  9. Bake for 17 to 20 minutes or until golden brown.
  10. Cool 10 minutes and remove from pan

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