These Chocolate Chip Banana Muffins are a regular go-to in our house. They are gluten-free, dairy-free and packed with fiber. They also use coconut palm sugar rather than refined white sugar, so they don’t leave me racing with that blood sugar surge.
I’ve made these Chocolate Chip Banana Muffins with a wide variety of different kinds of chocolate chips, and they’ve always turned out great. Enjoy Life dairy-free dark chocolate morsels and Lily’s dark chocolate baking chips are two of my favorites.
Are They Low FODMAP?
Not exactly. Because bananas can range from low FODMAP (unripe bananas) to high FODMAP (very ripe bananas), these muffins can’t be considered low FODMAP. For what it’s worth, my low FODMAP kiddo can happily eat one or two of these without getting unpleasant gastric side effects.
Are They Vegan Friendly?
You can also make these vegan, by swapping out the eggs for either flax eggs or aquafaba; see the note below. If you’ve been poking around the Eat Fresh Mama blog for a while, this recipe might look familiar. It’s exactly the same as my Decadent Gluten-Free Banana Bread, just in muffin form.
We love having these Chocolate Chip Banana Muffins on hand for a quick snack as we’re running out the door. Or a fiber-filled breakfast. Or even an after dinner treat. One year my eldest requested these instead of a birthday cake! They’re also great for sharing. The tray pictured above I made for an early morning study session my teen was called to go in for.
Chocolate Chip Banana Muffins
- 1/3 cup coconut oil
- 1/2 cup coconut palm sugar
- 4 bananas 4 small bananas or 3 large
- 3 eggs
- 1 teaspoon vanilla extract
- 2 cup oat flour
- 1 cup almond flour
- 1/4 cup flax meal
- 1/4 cup tapioca flour
- 2 teaspoon baking powder
- 1/2 cup or less stevia chocolate chips (or semisweet if you prefer)
- Preheat the oven to 350* and line a muffin tin with 20 parchment liners.
- Combine the coconut oil and coconut palm sugar with an electric mixer until smooth (like you would blend butter and sugar in a traditional recipe).
- Add the bananas and blend on medium-high speed until only small lumps remain.
- Mix in the vanilla and eggs.
- In a separate bowl, combine the remaining dry ingredients: oat flour, almond flour, flax meal, tapioca flour and baking powder. Add to the wet ingredients and mix until thoroughly combined.
- Add the chocolate chips and stir to combine.
- Pour the batter into the muffin cups. Fill to about 2/3 full.
- Bake 22 minutes, until slightly golden and a toothpick inserted into the center comes out clean (except for melted chocolate).