Gluten-Free Chocolate Chip Banana Muffins
Published Feb 22, 2025
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A Treat for All Ages
Looking for a muffin recipe that’s not only gluten-free but also dairy-free and nut-free? These Gluten-Free Chocolate Chip Banana Muffins are the perfect option for kids and adults alike! They’re soft, moist, and naturally sweetened with maple syrup and ripe bananas. But the real magic? The addition of Home Free Chocolate Chip Mini Cookies, which bring a delightful crunch and extra bursts of chocolatey goodness to every bite!
Why You’ll Love This Recipe
- Gluten-Free, Dairy-Free & Nut-Free – Great for those with food allergies or sensitivities.
- Naturally Sweetened – Ripe bananas and maple syrup add a touch of natural sweetness.
- Perfect Texture – Soft and fluffy muffins with a crispy cookie crunch.
- Kid-Friendly – A fun way to sneak in some fruit while making snack time extra exciting!
What You Will Need:
✔ ⅓ cup melted coconut or avocado oil
✔ ¼ cup maple syrup
✔ 2 large eggs
✔ ¼ cup dairy-free milk
✔ 2 teaspoons pure vanilla extract
✔ 3 ripe bananas, mashed
✔ 1 ¾ cups gluten-free all-purpose flour blend
✔ 1 teaspoon baking soda
✔ ½ teaspoon kosher or sea salt
✔ 1 (5-ounce) box Home Free Chocolate Chip Mini Cookies
A Snack Everyone Will Love!
These muffins are perfect for breakfast, lunchboxes, or an afternoon snack. The combination of moist banana muffins and crunchy chocolate chip cookies makes them extra special. Whether you’re baking for little ones or just treating yourself, this recipe is a guaranteed hit!
Gluten Free Chocolate Chip Banana Muffins
Ingredients
- Glute-free nonstick cooking spray or avocado oil spray
- ⅓ melted coconut oil or avocado oil
- ¼ cup maple syrup
- 2 large eggs
- ¼ cup dairy-free milk
- 2 teaspoons pure vanilla extract
- 3 ripe bananas, , mashed
- 1 ¾ cups gluten-free all-purpose flour blend
- 1 teaspoon baking soda
- ½ teaspoon kosher or fine sea salt
- 1 (5-ounce) box Home Free Chocolate Chip Mini Cookies
Instructions
- Preheat oven to 325°F. Spray a standard muffin tin with cooking spray.
- Combine the oil, maple syrup, eggs, milk, and vanilla in a large mixing bowl and whisk until well combined. Stir in the bananas. Add the flour, baking soda, and salt, and stir well.
- Crumble the cookies, reserve a handful of cookie crumbles, and fold the rest into the batter.
- Divide the batter evenly among the muffin cups. Sprinkle the reserved cookie crumbles on top of each muffin. Bake for 25 - 30 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
