Healthy Gluten-Free Banana Chocolate Chip Muffins

by lydia on November 10, 2010

These delectable banana chocolate chip muffins are a hit in my home for two reasons, my 4 boys love them and I feel gratified to know they are very healthy and nourishing. Years ago, a typical SAD recipe for banana muffins was a regular favorite in my home, loaded with sugar and white flour. I am happy to say my kids have managed to get to a point where a muffin such as this one is acceptable to their palates, and with WAY less sugar. I do believe they are learning to discern between truly good real food and plain ole garbage, aka SAD fare.


Healthy Gluten-Free Banana Chocolate Chip Muffins
Recipe type: Breakfast or Snack
Prep time: 
Cook time: 
Total time: 
  • ½ cup + 1 Tablespoon coconut flour
  • 1 tsp. aluminum free baking powder (optional)
  • ¾ tsp. baking soda (optional)
  • Pinch of sea salt
  • ½ tsp. ground cinnamon (good quality matters)
  • ¼ tsp. nutmeg, allspice or cloves (optional)
  • 3 ripe organic bananas, peeled
  • 1 cup cultured sour cream (preferably homemade, see link below), or organic whole milk plain yogurt
  • 1 stick of cultured butter (8 Tbsp. or half a cup)
  • 2 Tbsp. to ¼ cup organic sugar or sweetener of your choice, such as rapadura, coconut sugar or honey
  • 1 tsp. pure vanilla extract (gluten free)
  • 6 pastured eggs
  • 1 cup organic Fair Trade chocolate (soy-free), chopped (Enjoy Life Chocolate Chips), OR 1 cup crispy walnuts
  1. In a large bowl, combine the flour, baking soda, baking powder, salt, cinnamon and nutmeg. Whisk well with a wire whisk to combine and set aside.
  2. Break the bananas into thirds and place the in the bowl of your food processor, pulse until chopped.
  3. Add 1 cup of sour cream to the bananas and process until combined and smooth. Reserve. (Alternately, you could mash bananas with a fork and whisk in the sour cream by hand.)
  4. Using an standing electric mixer, cream the butter and sugar together until light and fluffy.
  5. Add the vanilla and beat to combine.
  6. Add the eggs, one at a time, and beat well until light and fluffy.
  7. Add the flour mixture by half, alternating with the banana mixture, beating only until blended, until all of the dry and wet ingredients have been added.
  8. Using a mini muffin tin, place a liner in each muffin tin and fill each cup with batter. Then place a few pieces of the chocolate into the center of each muffin.
  9. Bake in the middle of a pre-heated 350 degree F oven for 22-25 minutes, or until lightly browned and cooked throughout. Baking time will vary depending on your oven.
  10. The muffins are cooked when a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, remove muffins and let cool completely on a wire rack before consuming.
  11. Oat Flour variation: Prepare as above, except switch to using 1⅓ cups of gluten-free oat flour (or sprouted oat flour), ¼ cup coconut flour, ½ tsp. baking powder and 4 pastured eggs, all other ingredients remain the same.
  12. Pumpkin variation: Prepare as above, except switch the banana out for 1 cup of organic pumpkin puree and use the full amount of sugar allotted, plus 1 Tbsp. organic maple syrup. Cook for 25-30 minutes.

More Gluten-Free Muffin Recipes To Try:

Meal Planning Help

If you’re interested in using a meal planning service, I highly recommend Real Plans. I have been using them lately and they have been a true lifesaver. Many of meal ideas and recipes for this week were inspired by this service. Real Plans is a meal planning service that you can join (monthly or annually) and have access to their amazing database of recipes. Each week, they map out a meal plan for 5 breakfasts and 6 dinners and some extras to have on hand. It’s very customizable and user-friendly.

What’s on your meal plan for this week? Share in the comments….




  Subscribe to Divine Health
  From The Inside Out

We hate spam more than you do,
and we don't do it.

Join our weekly newsletter and get
our 52 Healthy Habits to Take Care
of Your Body FREE!



Erin @ EKat's Kitchen November 16, 2010 at 9:13 pm

This looks wonderful! I love muffins and these look healthy AND chocolatey. Yummy!!

Christy November 17, 2010 at 1:40 pm

Wow – healthy and delicious – chocolate and bananas – all winners in my book! I was surprised at 6 eggs – how wonderful! I love adding extra eggy goodness to recipes! Thanks for sharing this with us at the hearth and soul hop!

Joann November 17, 2010 at 5:13 pm

Sounds delicious. Will have to give them a try.

I agree with Christy. Every coconut flour recipe I’ve seen uses many eggs. The eggs I purchase from a local farmer are a precious commodity. I don’t like having to use so many.

lydia November 17, 2010 at 5:40 pm

I hear you Joann, but just think how much more nourishing these muffins are than most!! Especially if you can’t get your kids to eat eggs!! Check out the pumpkin variation as well

Meagan November 28, 2010 at 4:01 pm

Have you tried Wallaby sour cream? Best stuff I’ve ever tasted. It’s better than Daisy because it is organic. NO HORMONES. yay

lydia December 3, 2010 at 6:41 am

Hi Meagan!! If I could get organic grass fed sour cream I’d be all over it!! Daisy is just a common brand most people can get and since it is cultured it’s a good option!!

Comments on this entry are closed.

{ 1 trackback }

Previous post:

Next post: