Gluten-Free Banana Chocolate Chip Mocha Muffins


This recipe for gluten-free banana mocha muffins is a “dessert” entry in the So Delicious Dairy Free 3-Course Recipe Contest, submitted by reader Bridget Collins. For the muffin batter, she uses Almond Plus Protein AlmondMilk or Coconut Milk Beverage from So Delicious.

Gluten-Free Banana Chocolate Chip Mocha Muffins

So Delicious Dairy Free 3 Course Recipe Contest Badge

For more details and to enter the recipe contest, see this post:

Special Diet Notes & Options: Gluten-Free Banana Mocha Muffins

By ingredients, this recipe is dairy-free / non-dairy, gluten-free, peanut-free, soy-free, tree nut-free (using coconut milk beverage), and vegetarian. To ensure the soy-free status of these mocha muffins, be sure to use chocolate chips that are both dairy-free and soy lecithin-free. We use Enjoy Life Mini Chips for this purpose.

Gluten Free Mocha Banana Chip Muffins
Prep time
Cook time
Total time
Serves: 12 muffins
Dry ingredients:
  • 2 cups gluten-free all-purpose flour blend (I used Bob’s Red Mill)
  • 1 cup Sugar in the Raw (plus 2 Tablespoons to sprinkle the muffin tops before baking)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon xanthan gum
  • ¾ cup mini chocolate chips
Wet ingredients:
  1. Preheat the oven to 375ºF
  2. Place the So Delicious unsweetened Almond Milk (or unsweetened Coconut Milk) beverage in a microwave safe cup and heat gently for 30 seconds on HIGH. Stir in the instant coffee and set aside.
  3. In a large mixing bowl, whisk together all the dry ingredients until well combined.
  4. In a medium sized mixing bowl, whisk together the wet ingredients, adding in the coffee/Almond beverage that was set aside.
  5. Fold the wet ingredients in to the dry ingredients with a rubber spatula or a wooden spoon. Be careful not to over mix.
  6. Spray a 12 cup muffin pan with baking spray or brush with olive oil. Place muffin paper liners in pan. Using an ice cream scoop or ¼ cup measuring cup, divide the batter evenly amongst the 12 cups.
  7. Sprinkle the tops of the muffins with the reserved Sugar in the Raw.
  8. Bake in a preheated 375ºF oven for 20-25 minutes. Test the muffins with a toothpick inserted in to the center to be sure they are baked through.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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