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–+ servings
Chocolate banana muffins on parchment paper.

Gluten Free Chocolate Banana Muffins

These Gluten Free Chocolate Banana Muffins are one of my favorite muffin recipes because they're so easy to make! You only need a few ingredients like almond flour, mashed banana, and eggs!
5 from 3 votes
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 9 Muffins
Calories 150 kcal

Equipment

  • Oven
  • Hand Mixer or Stand Mixer
  • Mixing Bowls
  • Spatula

Ingredients
  

Wet Ingredients

  • 1 Cup Mashed Banana
  • 2 Eggs
  • ¼ Cup Organic Coconut Sugar Can sub with Lakanto Monkfruit.

Dry Ingredients

  • 1+⅓ Cup Almond Flour
  • ⅓ Cup Cacao Powder Can sub with cocoa powder.
  • 2 Teaspoons Baking Powder
  • ½ Teaspoon Baking Soda
  • ¼ Teaspoon Salt

Instructions
 

  • Start by adding all dry ingredients into a mixing bowl. Blend with a whisk or fork to make sure all of the flour clumps are removed.
  • Next, add eggs, mashed banana, and coconut sugar to the bowl. Use a hand mixer or whisk to blend until creamy.
  • Fold together the dry mixture and the wet mixture until all of the flour has been absorbed. Once the mixture is fully combined, you can either fold in chocolate chips or save them to put on top!
  • Grease your baking tins or add muffins liners and add about ⅓ cup of batter to each cup. Bake at 350 degrees for about 18-20 minutes.
  • Remove from the oven when they're done. (Check with toothpick or fork.) If you used muffin liners, remove them right away and place on a cooling rack. If you greased the tins, let them cool for at least 45 minutes before trying to remove them.

Notes

Muffin Size: For this recipe I used medium/large muffin tins. If you have smaller muffin tins, or mini muffin tins, make sure to adjust the baking time. I would check them at ten minutes and adjust the time accordingly. 

Helpful Baking Tips 

  1. You can use muffin liners or grease your tins before pouring in the batter. I personally don't like muffin liners, so I usually grease the pan with coconut oil on a paper towel. You can also use a non-stick cooking spray. I recommend coconut oil or avocado oil.
  2. Baking time will depend on how large the muffin tins are. This particular baking pan makes medium/large muffins. It takes them about 18-20 minutes. Check your muffins with a toothpick or fork before removing. If the toothpick or fork comes out clean, you'll know they're done.
  3. If you don't use muffin liners, make sure to thoroughly grease each tin. When removing, let them cool for at least 45 minutes. Take a knife and gently scrape around the edges to loosen the muffin. Use a fork to pop each one out!
  4. My favorite way to mash banana is with a hand mixer! (Especially if I'm making a double batch.) It takes less than 30 seconds, and creates the perfect puree. You can also use a fork or potato masher! The bananas should be very ripe, which make it's very easy to mash!
** See full post for more information and step by step photos!

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 15gProtein: 6gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 36mgSodium: 243mgPotassium: 152mgFiber: 4gSugar: 7gVitamin A: 69IUVitamin C: 2mgCalcium: 97mgIron: 1mg
Keywords almond flour muffin recipe, easy banana muffin recipe, gluten-free banana muffins, healthy banana muffins, healthy chocolate muffins, low sugar chocolate muffins, paleo chocolate banana muffins
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