Banana Muffins

Bananas are one of those foods that are always found in my kitchen. Always. Most likely because they’re delicious, but it could also be because I haven’t fully evolved into a human and still relate too much to our ape ancestors. Ever find that you relate more to animals than humans?

I’ve always found it strange that we sum up animals in only a few characteristics, like an owl being wise or a mouse being meek and nimble, yet when we describe humans we have an endless list of traits, even behavior we don’t yet have words for. On one hand it sounds condescending to think we’re so much more complex than any other animal, when we’re just animals ourselves with the same instincts. On the other hand, I understand the appeal to spend more time trying to figure out our own species, like why we repress memories or find it funny when someone slips on a banana peel. Either way, I believe animals are much more than we give them credit for.

I’m getting way off topic and I better turn this back around to bananas.

These muffins are moist, sweet, and hold together perfectly, so you won’t have a crumbly gluten-less mess on your hands…and your plate…and everywhere. Instead, you’ll feel like you’re eating a regular ol’ muffin.

Banana Muffin

Banana Chocolate Chip Muffins (Gluten Free)
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Dry ingredients
  • 1 ½ cups Gluten Free All Purpose Flour I used Bob's Red Mill
  • ½ cup Oats
  • cup Dark Chocolate Chips
  • 1 tsp Baking Soda
  • ¼ tsp Sea Salt
Wet ingredients
  • 3 ripe medium sized Bananas
  • ½ cup Maple Syrup
  • ¼ cup soft Coconut Oil
  • ¼ cup plain Greek Yogurt Vanilla yogurt works well too
  • 2 Eggs
  • 2 tsp Vanilla Extract
  1. Heat your oven to 350° F and line a muffin pan with paper liners.
  2. Combine oats, flour, baking soda and salt in the food processor and blend until the oats are broken down into a flour. (It's easier to do this with all the dry ingredients instead of just the oats)
  3. Dump the dry ingredients into a mixing bowl and add the chocolate chips.
  4. Add the remaining ingredients except the eggs into the food processor (no need to clean it after the flour was it in) and blend until smooth. Add the eggs and pulse a couple times. Add the wet to the bowl with the dry ingredients and mix until just combined.
  5. Pour evenly into lined muffins pans and bake for 20-25 minutes or until a toothpick comes out clean. Let cool for 5-10 minutes.

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Gemma Gonzalez

You’re the queen of gluten-free baking Nicole! 🙂
These muffins look really delicious and with a really nice texture. Gotta love a muffin with a perfect crumb!
Btw, I’m so happy you tried my Halloween blondies and that you and your boyfriend enjoyed them so much. It made my day!

Have a lovely weekend!