A Treat for All Ages
If you need a muffin that’s gluten-free, dairy-free, and nut-free, these Gluten-Free Chocolate Chip Banana Muffins are a great choice for both kids and adults. They’re tender and moist, naturally sweetened with ripe bananas and maple syrup, and get a fun crunchy surprise from Home Free Chocolate Chip Mini Cookies folded into the batter.
Why You’ll Love This Recipe
- Gluten-Free, Dairy-Free & Nut-Free – Friendly for many common allergies and sensitivities.
- Naturally Sweetened – Ripe bananas and maple syrup provide gentle, natural sweetness.
- Perfect Texture – Soft, fluffy muffins with a pleasant cookie crunch.
- Kid-Friendly – A tasty way to include fruit and a treat for lunchboxes or snacks.
What You Will Need:
✔ ⅓ cup melted coconut or avocado oil
✔ ¼ cup maple syrup
✔ 2 large eggs
✔ ¼ cup dairy-free milk
✔ 2 teaspoons pure vanilla extract
✔ 3 ripe bananas, mashed
✔ 1 ¾ cups gluten-free all-purpose flour blend
✔ 1 teaspoon baking soda
✔ ½ teaspoon kosher or sea salt
✔ 1 (5-ounce) box Home Free Chocolate Chip Mini Cookies
A Snack Everyone Will Love!
These muffins work well for breakfast, lunchboxes, or an afternoon pick-me-up. The mix of moist banana muffin and crunchy chocolate cookie pieces makes them special, whether you’re baking for kids or treating yourself.
Gluten Free Chocolate Chip Banana Muffins
Ingredients
- Gluten-free nonstick cooking spray or avocado oil spray
- ⅓ melted coconut oil or avocado oil
- ¼ cup maple syrup
- 2 large eggs
- ¼ cup dairy-free milk
- 2 teaspoons pure vanilla extract
- 3 ripe bananas, mashed
- 1 ¾ cups gluten-free all-purpose flour blend
- 1 teaspoon baking soda
- ½ teaspoon kosher or fine sea salt
- 1 (5-ounce) box Home Free Chocolate Chip Mini Cookies
Instructions
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Preheat the oven to 325°F (160°C). Spray a standard muffin tin with gluten-free nonstick spray or grease with oil.
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In a large mixing bowl, whisk together the melted oil, maple syrup, eggs, dairy-free milk, and vanilla until blended. Stir in the mashed bananas.
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Add the gluten-free flour blend, baking soda, and salt to the wet ingredients. Stir until combined and there are no large streaks of flour.
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Crumble the chocolate chip mini cookies and fold most of the pieces into the batter, reserving a handful of crumbs to sprinkle on top.
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Spoon the batter evenly into the prepared muffin cups. Sprinkle the reserved cookie crumbles over each muffin.
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Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Nutrition
Carbohydrates: 24g
Protein: 3g
Fat: 2g
Fiber: 3g
Sugar: 8g
Nutrition information is approximate and should be used as a guideline only.