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Banana Chocolate Chunk Muffins (Gluten Free) Recipe

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4.1 from 12 reviews

These Banana Chocolate Chunk Muffins are moist, flavorful, and naturally gluten free. Made with ripe spotty bananas, gluten free flour, and rich dark chocolate chunks, they offer a perfect blend of sweetness and texture. The addition of collagen peptides and coconut oil adds a nutritious twist while keeping the muffins tender. Ideal for breakfast or a healthy snack, these muffins are easy to prepare and bake to perfection.

Ingredients

Dry Ingredients

  • 1 ¼ cup gluten free 1-to-1 flour (150g) or normal all-purpose flour
  • ½ cup unflavored collagen peptides (49g)
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp kosher salt

Wet Ingredients

  • 1 ¾ cup mashed spotty bananas (410g, about 4 small bananas)
  • 2 large eggs
  • ½ cup coconut sugar or cane sugar (81g)
  • ⅓ cup refined coconut oil, melted (74g)
  • ¼ cup full-fat plain Greek yogurt or skyr or sour cream (57g)
  • 1 tsp vanilla extract

Add-ins

  • ¾ cup dark chocolate chunks (125g) plus more for topping

Instructions

  1. Preheat & Prep: Preheat your oven to 425°F (220°C) and line a muffin tin with liners to prevent sticking and for easy removal.
  2. Mix Dry Ingredients: In a large bowl, whisk together the gluten free flour, collagen peptides, cinnamon, baking powder, baking soda, and kosher salt until fully combined. Set this mixture aside.
  3. Combine Wet Ingredients: In another large bowl, whisk mashed bananas, eggs, coconut sugar, melted coconut oil, Greek yogurt, and vanilla extract until the mixture is smooth and homogeneous.
  4. Combine Wet & Dry: Add the dry ingredient mixture into the wet ingredients and gently stir with a spatula. Stir only until some flour is still visible to avoid overmixing and creating dense muffins.
  5. Add Chocolate Chunks: Fold in the dark chocolate chunks, mixing until no more flour pockets remain but be careful not to overmix. Allow the batter to rest for 15 minutes to hydrate the flour for better texture.
  6. Portion Batter: Divide the batter evenly into 12 muffin cavities (or 10 for larger muffins). Optionally, top each muffin with additional chocolate chunks for extra indulgence.
  7. Bake: Bake in the preheated oven at 425°F for 8 minutes. Then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 10-12 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs but no wet batter.
  8. Cool: Let the muffins cool in the tin for 5 minutes to set, then transfer to a wire rack to cool completely. Enjoy your delicious banana chocolate chunk muffins!

Notes

  • Use ripe, spotty bananas for maximum sweetness and moistness.
  • Do not overmix the batter once the dry ingredients are added to avoid dense muffins.
  • The resting time allows the gluten free flour to absorb moisture and improves texture.
  • Refined coconut oil is recommended for a neutral flavor, but you can substitute with another neutral oil if preferred.
  • For a dairy-free option, substitute Greek yogurt with a plant-based yogurt alternative.
  • Adjust the number of muffins depending on your preferred size—12 smaller or 10 larger muffins.
  • Muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

Find it online: https://bitezly.com/banana-chocolate-chunk-muffins-gluten-free-recipe/