Gluten Free Banana Muffins

Gluten Free Banana Muffins that you would never guess are healthy! Full of banana flavor and studded with chocolate chips. Vegan, too.

These muffins are LOADED with real banana flavor. Their soft and fluffy texture has just the right amount of chewy oats and pools of melty chocolate.

Reasons to love this recipe:

• Has double the mashed banana in other recipes, which means even more banana flavor!
• Uses just ONE gluten free flour - oat flour. You can even grind your own oat flour at home using oats.
• Made in one bowl and ready to eat in 30 minutes.
• Naturally sweetened, vegan, and of course, gluten free.

Ingredients and Substitutions:

• Overripe bananas - the darker they are, the better!
• Maple syrup - or another liquid sweetener like agave. Honey could work too, but it will change the flavor.
• Avocado oil - or another neutral oil like grapeseed or melted coconut.
• Vanilla extract - or vanilla paste.
• Apple cider vinegar - or another neutral vinegar like white vinegar. Or even lemon juice!
• Oat flour - use store-bought or make your own by grinding oats in a food processor. Check that your oat flour is certified gluten free, if needed.
• Quick oats - or rolled oats pulsed a few times in a food processor. Check that your oats are certified gluten free, if needed.
• Baking powder
• Baking soda
• Salt - to enhance the flavor.
• Chocolate chips - optional, but is it really?! Chips, minis, chunks, or a chopped chocolate bar all work. These are my favorite vegan mini chips.

How to make gluten free muffins:

Mix wet ingredients: In a large bowl, stir together the banana, maple, oil, vanilla and vinegar.

Stir in dry ingredients: Stir in the oat flour, oats, baking powder, soda, and salt. Fold in the chocolate chips.

Bake: Using a ¼ cup ice cream scoop (or measuring cup), spoon the batter into the muffin tin. Top with additional chocolate chips and bake!

Storage:

• Counter: Place muffins in a zip-top bag, and leave a 2-inch section un-sealed to allow some airflow. Store on the counter for 1-2 days.
• Fridge: Store in a fully sealed zip-top bag in the fridge for 4-5 days.
• Freezer: Wrap each muffin individually and place in a zip-top bag. Store for up to 3 months. To thaw, place a muffin on the counter for at least 1 hour.

How to make even sized muffins?

One of my favorite baking tricks is to use a ¼ cup ice cream scoop to create muffins that are all the same size. The spring action easily releases the batter without the need to scrape the scoop with a spatula!

More gluten free muffins to bake!

• Paleo Pumpkin Muffins
• Blueberry Muffins
• Morning Glory Muffins
• Fudgy Chocolate Muffins

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