These easy muffins are a great way to use up over-ripe bananas while sticking with a gluten-free diet… and the extra chocolate chips make them extra delicious!
For more frugal and delicious banana baked goods, check out this post with more than 50 banana recipes!
Guest post by Becki.
Our family has been gluten-free for over a year. Finding filling, healthy snacks – especially when we are on the go – hasn’t been the easiest task.
A friend shared a muffin recipe with me, but my family liked them just so-so until I made a few modifications.
Now, I make a double batch every week and they are devoured. I actually seek out ripe bananas every time I go to a store for my muffin making!
These muffins freeze well, make great snacks to pack for my kids, and really help fill up my children. They are a go-to fast breakfast as well in our home. These muffins are a great savings over most pre-packaged gluten-free snacks!
This recipe actually can easily be made non-gluten free as well and would be even cheaper with regular oats. Enjoy!
Ingredients for Gluten-Free Banana Muffins
- 3 cups gluten-free oats
- 3 mashed bananas (the riper the better)
- 1 cup milk
- 2 eggs
- 1/2 cup peanut butter
- 1 tsp vanilla extract
- 1 Tbsp baking powder
- 1/4 cup mini chocolate chips
How to Make Gluten-Free Banana Muffins
1. Preheat the oven to 375 degrees and line two 12-cup muffin tin with paper liners (these muffins are very sticky).
2. In a blender, blend oats to make oat flour.
3. In a large mixing bowl, mash bananas until they are a paste.
4. Add milk, eggs, peanut butter, and vanilla and mix well.
5. Add the oat flour and baking powder and stir until just combined — then add the chocolate chips.
6. Fill muffin cups 3/4 of the way full with better (you will get 12-18 muffins).
7. Bake in a preheated oven for 25 minutes.
Gluten-Free Banana Chocolate Chip Muffins
Ingredients
- 3 cups oats (gluten-free)
- 3 bananas; mashed (the riper the better)
- 1 cup milk
- 2 eggs
- 1/2 cup peanut butter
- 1 tsp vanilla extract
- 1 Tbsp baking powder
- 1/4 cup mini chocolate chips
Instructions
- Preheat the oven to 375 degrees and line two 12-cup muffin tin with paper liners (these muffins are very sticky).
- In a blender, blend oats to make oat flour.
- In a large mixing bowl, mash bananas until they are a paste.
- Add milk, eggs, peanut butter, and vanilla and mix well.
- Add the oat flour and baking powder and stir until just combined — then add the chocolate chips.
- Fill muffin cups 3/4 of the way full with better (you will get 12-18 muffins).
- Bake in a preheated oven for 25 minutes.
Notes
Nutrition
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Is it possible to make the muffins without peanut butter? Or will they not turn out well? We have nut allergies in our family.
We found them to be bland without the peanut butter in them an had added it. You could make them without but might want to add extra chocolate chips or something else to “up” the flavor. 🙂
There is something that is called sunbutter. It is made with sunflower seeds. Your family could probably use this since it is a seed, and not a nut. My husband can’t eat peanut butter either. You can also make sunbutter in your blender using either fresh or slighly roasted sunflower seeds, and oil if necessary, and if desired a slight amount of salt. It works best with a powerful blender.
Becki do you offer a weekly menu plan? I may have to go gluten free and am dreading it!
I don’t have a weekly meal plan – I’m not that organized. 🙂 But, we cook very simply in our family. I just wrote a post that includes some of the meal even my children can cook. Here’s the post with some recipes in it: http://runningwithteamhogan.com/children-really-can-cook/ I’ll gladly share more meals we make if you want, but there’s something to get you started.
Thanks so much!!
Just made these and they are really good! I used almond milk and since my bananas weren’t as ripe as I would have like them, I added some Truvia.
I didn’t have any cupcake liners so I sprayed the muffin tin with Pam, didn’t have any problem with it sticking!
This recipes a keeper! It will be great for a quick snack before baseball practice 🙂
Thank you
I am going to have to try some using Pam next time! I’m glad you enjoyed them. 🙂
Spray the paper liners. It helps.
I’ll have to try this. Thanks for the tip.
Looks good! Thanks for sharing!
Have you tried it just with nonstick spray or butter/oil in a muffin tin? Is there a reason to use paper?
I haven’t tried it with spray. I have silicone muffin “tins” that are a pain to clean if something sticks. If you try it, let me know if it works. I’d love to not have to buy the muffin papers.