One-Bowl Banana Choc Chip Gluten Free Muffins

Cooking Method

Yield - 10 to 12 muffins

Preheat oven to 350°F. Line a 12-cup muffin pan with muffin liners.

Add peeled bananas to a large mixing bowl. Using a sturdy whisk or fork, mash bananas until smooth. Add remaining wet ingredients: oil, sugar, flax egg, and vanilla. Whisk until well incorporated.

Add all dry ingredients: oat flour, almond meal*, baking powder, baking soda and salt. Whisk together until just incorporated, making sure no flour patches remain. Fold in chocolate chips and walnuts, if using.

Using a large scoop, scoop and drop batter evenly into muffin cups. I use this ice cream scoop for easy scooping and a beautiful domed top**. If needed, smooth batter into an even layer, with a domed top (rise) in the center. Optional: sprinkle chocolate chips on top of the muffins.

Bake for 16-22 minutes. Mine took 18 minutes. Allow to cool on a cooling rack for about 1 hour. Lift out and enjoy!

Recipe link

Ingredients

Wet Ingredients

3 medium, very ripe bananas (1 cup mashed)
¼ cup melted coconut oil
¼ cup coconut sugar
1 flax egg (1 tablespoon ground flax + 3 tablespoons water, whisk together, set for 15 mins)
1 teaspoon pure vanilla extract

Dry Ingredients

1 ½ cup gluten free oat flour
¾ cup almond meal* (Nut-Free substitution in Notes)
¾ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt

Add-ins

¾ cup vegan chocolate chips
¼ cup walnuts, chopped (optional)

Optional Topping

2–3 tablespoons vegan chocolate chips

Cooking Notes

Almond Meal Substitute:

To substitute almond meal with oat flour: use a TOTAL of 1 ¾ cups + 2 tablespoons gluten free oat flour. Muffins will be just a touch drier and not as fluffy, but still good!

Even Sizes:

I like to use this ice cream scoop to scoop and drop one scoop of batter into each muffin liner. This scoop helps control the batter, prevent messes and gives you a nice rounded top. Tip: after dropping scoops, lightly tap the pan to even out the batter.

Storage notes:

Store in an airtight container for up to 1 week.

Freezing instructions:

These muffins freeze well. Store in an airtight, freezer-friendly container for up to 1-2 months. Allow to thaw at room temperature for 15 minutes before enjoying. Or, heat in 15-second increments in the microwave until warm.