Easy 1-Bowl Banana Chocolate Chip Muffins (Gluten-Free)
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You’ll be craving these delicious 1-bowl banana chocolate chip muffins! This easy recipe is gluten-free and perfect for breakfast or a snack!
The soft, delicious muffins are also great for meal prep and freezer-friendly! We love to make a batch of these and a batch of paleo blueberry muffins that way we have a variety of flavors to grab on the go! These are also a great breakfast for kids as well!
What You’ll Need:
- 3 very ripe bananas
- 2 whole eggs
- ½ cup unsalted butter, melted
- ½ cup light brown sugar
- 2 tablespoons sour cream
- 1 tsp vanilla extract
- 2 cups gluten-free flour
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup Lily’s chocolate chips
If you don’t need a gluten-free option, you could also use all purpose flour.
How to Make Gluten Free Banana Chocolate Chip Muffins
- Preheat the oven to 350 and spray your muffin tin with with non-stick spray or place baking cups inside.
- Then, in a large mixing bowl, mash 3-4 bananas together. Then whisk in yours eggs, melted butter, sour cream, sugar and vanilla until mixed through.
- Using a spatula, stir in flour, baking powder, baking soda, and salt into the mixture.
- Then, fold in the chocolate chips.
- Evenly divide the batter into muffin cups using a spoon or ice cream scooper.
- Bake for 21-22 mins or until cooked through.
Tips to Baking 1 Bowl Banana Chocolate Chip Muffins
- Using a whisk and spatula instead of a mixer will keep the muffins tender and fluffy.
- We like to use Lily’s chocolate chips, but you can use any that you like! You could also leave them out all together.
- It’s best to use really ripe bananas, but you don’t want to use more than 4 otherwise the texture will be too runny.
If you make our 1-Bowl Gluten Free Banana Chocolate Chip Muffins, we’d love to know your thoughts as a comment or tag us on Instagram @soreyfitness
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Easy 1-Bowl Banana Chocolate Chip Muffins (Gluten-Free)
You'll be craving these delicious 1-bowl banana chocolate chip muffins! This easy recipe is gluten-free and perfect for breakfast or a snack!
Ingredients
- 3 very ripe bananas
- 2 whole eggs
- ½ cup unsalted butter, melted
- ½ cup light brown sugar
- 2 tablespoons sour cream
- 1 tsp vanilla extract
- 2 cups gluten-free flour
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup Lily's chocolate chips
Instructions
- Preheat the oven to 350 and spray your muffin tin with with non-stick spray or place baking cups inside.
- Then, in a large mixing bowl, mash 3-4 bananas together. Then whisk in yours eggs, melted butter, sour cream, sugar and vanilla until mixed through.
- Using a spatula, stir in flour, baking powder, baking soda and salt into the mixture.
- Then, fold in the chocolate chips.
- Evenly divide the batter into muffin cups using a spoon or ice cream scooper.
- Bake for 21-22 mins or until cooked through.
Notes
- Using a whisk and spatula instead of a mixer will keep the muffins tender and fluffy.
- We like to use Lily's chocolate chips, but you can use any hat you like! You could also leave them out all together.
- It's best to use really ripe bananas, but you don't want to use more than 4 otherwise the texture will be too runny.
- If you don't need a gluten-free option, you could also use all purpose flour.
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Nutrition Information:
Yield:
18Serving Size:
1Amount Per Serving: Calories: 191Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 35mgSodium: 141mgCarbohydrates: 26gNet Carbohydrates: 025gFiber: 1gSugar: 13gProtein: 3g
Nutrition may not always be accurate and is only an approximation.
