If you’ve been on the hunt for a tasty gluten free muffin recipe, you have to give my new banana walnut chocolate chip muffins a try! I developed this recipe while trying to find ways to use almond flour as a substitute for wheat. I’ve tried a few of the almond flour muffin recipes that are available out there, but I wasn’t really happy with the texture of any of them (I found them all quite soggy), so I decided to make my own.
This super-tasty gluten free muffin recipe is packed with protein and also has a fabulous texture, as long as it is baked long enough; I find if it’s not baked long enough it does pick up that soggy texture characteristic of a lot of other almond flour recipes.
Banana Walnut Chocolate Chip Gluten Free Muffin Recipe
- 3 cups almond flour
- ¼ tsp salt
- 1 ½ tsp baking soda
- 1 ½ tsp cinnamon
- 1 tbsp flax meal
- 3 large ripe bananas, mashed
- 3 eggs, lightly beaten
- 2 tbsp vegetable oil
- 2 tbsp maple syrup
- 2 tsp vanilla
- ¾ cup dark chocolate chips
- ½ cup chopped walnuts
- Preheat oven to 350. Line a 12 cup muffin tray with paper liners.
- In a large bowl, combine almond flour, salt, baking soda, flax meal and cinnamon and until well mixed. Set aside.
- In another large bowl, combine mashed bananas, oil, vanilla and maple syrup.
- Add dry ingredients to wet ingredients in two parts.
- Fold in nuts and chocolate chips.
- Spoon batter into prepared muffin cups, all the way to the top. Bake 35 to 40 minutes, or until the tops are browned and a toothpick inserted into the centre of a muffin comes out clean. Allow muffins to cool in the pan for 10 minutes. Carefully remove muffins from the pan and allow them to cool completely on a cooling rack.
Want a more kid-friendly version of this gluten free muffin recipe? Try substituting milk chocolate chips for the dark chocolate, or try a decadent triple chocolate blend of ¼ cup milk chocolate chips, ¼ cup white chocolate chips and ¼ cup dark chocolate chips!
If you like this recipe, be sure to check out my other healthy eating recipes, too!