A banana chocolate chip muffin so moist and delicious you’ll forget it’s gluten free! Freezer and school friendly!
Marriage has taught me that two people can both very much enjoy muffins, but have a completely different point of view on them.
I love ALL muffins. I’m an experimenter, which means I’m constantly trying out new flavours and recipes (I think that’s obvious; I’m a food blogger after all!).
Jeremy loves banana chocolate chip muffins…. and that’s all.
Oh he’ll eat the other flavours I make. But it’s no love affair. The whole time he’s just wishing it was a banana chocolate chip muffin.
You know it’s love when 75% of the muffins I bake are banana chocolate chip.
Why It’s A Smart Choice
I’ll be frank about this recipe: it’s more of a weekend brunch type of thing than an everyday breakfast. I’m a huge proponent of making protein the focus of my morning meal. Just check out this post on the power protein can have on your whole day when you strategically choose a high protein breakfast.
But, as far as muffins go, this is a Smart Nutrition certified choice! It’s relatively low in sugar and is a source of fibre. When I serve these for breakfast for my family, I balance it out with Greek yogurt and some fresh fruit.
If you give this recipe a go, let me know! Leave a comment, rate it, or snap a photo and tag it with #smartnutritionrecipes on Instagram! I’d love to see your creations! Knowing someone has enjoyed one of my recipes always makes my day brighter.
Banana Chocolate Chip Muffins (gluten free)
- 4 ripe bananas
- 2 eggs
- 1/3 cup milk
- ½ cup brown sugar
- ¼ cup ground flax seeds
- ¼ cup canola oil
- ½ tsp vanilla powder or 1 ½ tsp vanilla extract
- 1 ½ cups flaked oats
- 1 cup gluten free flour mix that has xanthan gum in it
- 1 tbsp baking powder
- 1/2 cup chocolate chips
- Preheat oven to 400 degrees Fahrenheit.
- Mash the bananas.
- In a large bowl mix together the bananas, eggs, milk, brown sugar, flax seeds, oil, and vanilla.
- Add in the oats, flour mix, and baking powder.
- Fold in the chocolate chips.
- Scoop into a greased muffin tin.
- Bake for 20-25 minutes or until a toothpick inserted into the middle muffin comes out clean.