These banana chocolate chip muffins offer whole grain goodness and a tasty granola topping for a hearty start to your day or a mid-afternoon snack. When made as is, these muffins are vegan, gluten-free, dairy-free, soy-free, and all-around allergy-friendly. But don’t be afraid to modify if you have other needs. No banana? Try mashed pumpkin or sweet potato. Not a gluten-free fan? These will work for wheat lovers, too…
Special Diet Notes: Banana Chocolate Chip Muffins
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan / plant-based, vegetarian, and generally top food allergy-friendly.
Flour Options: The earthy flour blend used in these banana chocolate chip muffins is in fact gluten-free. If you would prefer a wheat-based muffin and don’t need to be gluten-free, you can omit the xanthan gum or agar, and use a wheat flour (white wheat, all-purpose, or whole wheat pastry) in place of the gluten-free flour blend.
- 2½ cups gluten-free flour mix (use your favorite gum-free store-bought version or the homemade blend below)
- 1 cup brown sugar, loosely packed
- 1½ teaspoons baking soda
- 1½ teaspoons baking powder
- 1 teaspoon xanthan gum, guar gum, or agar powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 2 cups mashed, extremely ripe bananas (about 5-6 bananas)
- ½ cup grapeseed, canola, or sunflower oil
- ⅓ cup water, room temperature
- 1 tablespoon vanilla extract
- 2 cups dairy-free chocolate chips (such as Enjoy Life mini chips or chunks)
- 2 cups dairy-free, gluten-free granola (like Gerbs)
- Preheat your oven to 350ºF.
- Line 16 muffin cups with paper liners, or lightly oil.
- In a large bowl, combine the flour mix, brown sugar, baking soda, baking powder, gum, cinnamon, salt.
- In a separate bowl or pyrex measuring cup, whisk together the bananas, oil, water, and vanilla.
- Add the wet ingredients to the dry ingredients and gently stir until the batter is uniform and smooth.
- Stir in the chocolate chips.
- Using a half-cup measure, scoop the batter into the prepared muffin tins until all batter is used.
- Sprinkle the granola over the tops of the muffins to cover. Not all of it will stick – that’s okay.
- Bake for 25 to 30 minutes, or until a toothpick comes out dry.
- The muffins will keep in an airtight container for up to two days. Freeze to keep them for longer.