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Banana Chocolate Chip Muffins

I had some very ripe bananas on hand so decided to whip up a couple recipes including these muffins. The other recipe I made is Chocolate Banana Pudding. These muffins are super moist, and unlike many gluten-free baked goods, they can be stored in the fridge without becoming dry. If you do not need these muffins to be gluten-free you can swap the gluten-free flour for wheat flour.

Wet Ingredients:

3 ripe bananas, mashed

1/2 cup ghee, softened

1 egg

1/2 cup coconut sugar

Dry Ingredients:

1 cup gluten-free 1 to 1 baking flour

1/3 cup gluten-free quick oats

1 tsp baking soda

1/4 tsp salt

1/2 cup dairy-free, semi-sweet chocolate chips


  1. Preheat oven to 350 degrees and grease a muffin tin for 12 muffins, or use a silicone muffin pan.

  2. In a bowl combine all of the wet ingredients. In a separate bowl combine all of the dry ingredients.

  3. Mix the wet and dry ingredients together until well-combined.

  4. Divide the batter evenly into 12 muffins and bake 20-25 minutes.

  5. Transfer to a cooling rack until they reach room temperature, then store in a container in the fridge.

Yield: 12 muffins

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