Gluten Free Banana Chocolate Muffins

Gluten-Free Banana Chocolate Muffins

What goes better together than chocolate and bananas? Or really chocolate and anything for that matter!  LOL! I love finding creative ways to make muffins a little bit healthier to enjoy. Especially for the kids as they make great grab & go snacks. Plus it is super easy to sneak in superfoods like chia and hemp seeds...hehe!  

As you may know, I stay away from white refined flours and sugars when baking as they lack nutrients and have a high glycemic level - meaning they spike your blood sugar levels only to come crashing down fast and you find yourself hungry again. Ugh! Almond and coconut flour are my go to's along with bananas and honey or pure maple syrup to sweeten them up. While this batch is really no different I found that using gluten-free flour alongside almond flour makes them fluffy! Score!!  

Well at least fluffier than when using almond/coconut flour alone.  While I still love other treats this way, they do make for a denser muffin or bread. But these bad boys are light and fluffy!  Yum! Next time I am thinking of adding in chia or hemp seeds for an extra nutrition bonus - and the kids will never know! (insert evil laugh!) All you need for this recipe is;

Gluten Free Flour  I use this one

Almond Flour

Cacao Powder


Coconut Flour

Non-Dairy Milk


Cinnamon, Vanilla Extract & Salt

The beauty of these is that you can wrap & freeze them too for later enjoyment! Enjoy them heated up with some almond butter or jelly or just as it - trust me they are just as good!  My son has been throwing them into his lunch box this past week!  Luckily I stashed some in the freezer for myself!  Hey, a mom's gotta do what a mom's gotta do!  I hope you enjoy these chocolate banana muffins soon and don't forget to share with me on Instagram



1 1/4 cup almond flour
1 cup Bob's Red Mill Gluten Free Flour
3 ripe bananas
2 tsp baking soda
2 tbsp pure maple syrup or honey
1/4 cup coconut sugar
1/4 cup cacao powder
1.5 tsp vanilla extract
1.5 tsp cinnamon
1/2 tsp salt
1/4 cup non-dairy milk (I used almond)
2 eggs


1. Preheat oven to 325F
2. Line cupcake pan with muffin liners or grease the pan well.
3. Mix the dry ingredients together (GF flour, almond flour, baking soda, salt & cinnamon)
4. In a separate bowl or mixer, mash the bananas and mix until smooth and liquidy.
5. Mix the wet ingredients in a separate bowl (eggs, vanilla, maple syrup, coconut sugar & non-dairy milk)
6. Add the bananas to the wet ingredients and mix well.
7. Then fold in the dry ingredients and blend well - but do not over mix. 
8. Pour evenly into muffin tin and add a slice of banana on top (optional)
9. Bake for 20 minutes -check with a toothpick for doneness
10. can be stored in airtight container in the fridge for a few days or wrapped individually and frozen for a few months.


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