Banana Chocolate Chunk Muffins (Gluten Free)

gluten free banana chocolate muffin on plate with muffin tin in the background

5 from 1 vote

Banana Chocolate Chunk Muffins (Gluten Free)

These Banana Chocolate Chunk Muffins are a feel-good take on a classic baked good. Made without refined sugar and completely gluten-free, they’re sweetened naturally with ripe bananas and loaded with melty chocolate chunks. Plus, each muffin sneaks in a solid 7 grams of protein thanks to collagen peptides. They're perfectly moist, and begging to be a part of your next cozy baking session!

Servings muffins

Prep Time 10

Cook Time 20

Resting Time 15

Total Time 45

Equipment

kitchen scale (optional)
fork
2 large bowls
whisk
spatula
muffin tin with liners

Ingredients

For the Dry Ingredients:

1 ¼ cup gluten free 1-to-1 flour (150g) or normal AP flour
½ cup unflavored collagen peptides (49g)*
1 tsp cinnamon
1 tsp baking powder
½ tsp baking soda
½ tsp kosher salt

For the Wet Ingredients:

1 ¾ cup mashed spotty bananas (410g, about 4 small bananas)
2 large eggs
½ cup coconut sugar or cane sugar (81g)
⅓ cup refined coconut oil (74g), melted**
¼ cup full-fat plain greek yogurt or skyr or sour cream (57g)***
1 tsp vanilla extract

For the Add-Ins:

¾ cup dark chocolate chunks (125g) + more for topping

Instructions

First, preheat your oven to 425F and add liners to your muffin tin.
In a large bowl, whisk together the dry ingredients until combined. Set aside.
1 ¼ cup gluten free 1-to-1 flour, ½ cup unflavored collagen peptides, 1 tsp cinnamon, 1 tsp baking powder, ½ tsp baking soda, ½ tsp kosher salt
In another large bowl, whisk together all of the wet ingredients until smooth. Then, add dry ingredients to the wet ingredients and stir with a spatula until some of the flour is still visible.
1 ¾ cup mashed spotty bananas, 2 large eggs, ½ cup coconut sugar, ⅓ cup refined coconut oil, ¼ cup full-fat plain greek yogurt or skyr, 1 tsp vanilla extract
Add in the chocolate chunks and continue stirring until no more flour is visible, but do not over-mix or your muffins will be dense! Allow the batter to rest for 15 minutes.
¾ cup dark chocolate chunks
Divide batter evenly between the 12 muffin cavities (or 10 if you prefer bigger, taller muffins). Top with a few extra chocolate chunks, if desired. Transfer to the oven and bake for 8 minutes. Then, reduce the oven temperature to 350F and continue baking for 10-12 more minutes, or until a toothpick comes out clean or with a few moist crumbs but no wet batter.
Allow the banana chocolate chunk muffins to cool down in the muffin tin for 5 minutes, before transferring them to a wire rack to finish cooling. Enjoy!

Video

Notes

*NOTE: If you don't have collagen on hand, or want to make these banana chocolate chunk muffins vegetarian, you can either omit the collagen entirely for super moist muffins or substitute an additional 1/4 cup (30g) flour.

**NOTE: Feel free to substitute any other neutral flavored oil you prefer, such as avocado oil, vegetable oil, etc.

***NOTE: To make this recipe dairy free, simply substitute a thick, non-dairy yogurt (such as Siggi's plant-based) or a non-dairy sour cream. Also, be sure to use dairy-free chocolate chips/chunks if necessary.

NUTRITION INFO: The nutrition information listed below is an estimate per muffin, assuming you make 12 muffins total. If you choose to only make 10 muffins instead, the nutrition info will be -- Calories: 272, Fat: 13.7g, Carbs: 34.7g, Protein: 7.5g.

Calories: 227kcal

Course: Dessert

Cuisine: American

Diet: Gluten Free

Keyword: Banana, Chocolate, Collagen, Gluten Free, Healthy Dessert, High Protein, Muffin

Nutrition