Healthy Gluten Free Banana Muffins with Chocolate Chips
Made with a combination of coconut, oat, and almond flour, plus mashed bananas, greek yogurt, maple syrup, and olive oil.
Equipment
- High powered blended (like Vitamix or Ninja)
Ingredients
- 3 ripe bananas mashed
- 3 eggs beaten
- 1/4 cup olive oil
- 1/4 cup pure maple syrup
- 1/2 cup greek yogurt plain or vanilla (I use 0%, but 2%, or 5% works too)
- 2 tsp vanilla
- 1/2 cup coconut flour *Blitz unsweetened shredded coconut into flour or use prepared coconut flour
- 1/2 cup almond flour
- 1 cup oat flour *Blitz organic, gluten-free, rolled oats into flour or use prepared oat flour
- 1/2 cup large rolled oats Certified gluten-free
- 1/2 tsp kosher salt
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 cup semi-sweet chocolate chips
Instructions
- In a large mixing bowl, mash bananas. Beat in eggs, oil, maple syrup, yogurt, and vanilla.
- In another mixing bowl sift, coconut flour, oat flour, almond flour, rolled oats, salt, baking powder, and baking soda. *
- Tip the dry ingredients into the wet and stir until well combined. Stirring for longer will help create that all important stickiness.
- Scoop the batter into parchment lined (or well greased) muffin tins. Fill almost to the top (gluten free baked good will not rise like their flour-based counterparts).
- Bake at 325 for 30 minutes, or until lightly golden.
Notes
How to make coconut and oat flour
- For coconut flour use unsweetened shredded coconut.
- For oat flour, use gluten-free rolled oats.
- Use a high-powered blender (like a Vitamix) on the highest setting to grind them into flour.
- The coconut and oat flours should be blended one at a time and each will need 30-45 seconds on the highest blender setting to reach a fine, flour-like consistency.