My Favorite Gluten-Free Muffin

by lydia on February 13, 2016


Gluten-free has all but become the latest food hype. You can now easily find your favorite baked good in it’s own gluten-free version on the shelf in your local grocery store. There are lots of reasons for this new trend, and I personally have chosen to adhere to being gluten-free for my own health benefits. To learn more about my journey, check out my article, Reflections On A Year of Being Gluten-Free here. For more gluten-free recipes, check out my dedicated recipes page.

I truly know that I have perfected this recipe, which is why I’m so excited to share it with you. Not only is it based off of the amazing combination of banana and chocolate chunks, but this recipe’s key is its mixture of flours, seasonings, and my homemade baking powder. This recipe was inspired and tweaked from one of my favorite cookbooks: ‘The Whole Life Nutrition Cookbook“. I prefer to use Enjoy Life Chocolate Chips (the chunks) in my baking because they are dairy, soy and gluten-free. I also line my muffin tins with unbleached parchment liners.

5.0 from 1 reviews
My Favorite Gluten-Free Muffin
Serves: 1 dozen
  • Dry Ingredients:
  • 2 cups brown rice flour, or sprouted brown rice flour
  • ½ cup tapioca flour
  • 2 teaspoons homemade baking powder (see recipe below)
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • pinch of ground clove or nutmeg
  • Wet Ingredients:
  • ¾ cup pastured eggs (about 3 but be sure to measure)
  • 1¼ cups mashed ripe banana (about 3 medium)
  • ⅓ cup organic brown sugar
  • ⅓ cup melted virgin coconut oil or avocado oil
  • 2 teaspoons vanilla extract
  • 1 cup or more of Enjoy Life Chocolate Chunks
  1. Preheat oven to 350 degrees.
  2. Line your muffin tin with parchment muffin liners.
  3. In a medium mixing bowl, whisk together the dry ingredients.
  4. In another mixing bowl, whisk together the eggs, banana, sugar, oil and vanilla.
  5. Add the wet ingredients to the dry and mix together well.
  6. Fold in the chocolate chunks.
  7. Spoon the batter into the lined muffin tins.
  8. Bake for about 25 minutes.

Homemade Baking Powder

Makes 1 cup

  • 1/4 cup baking soda
  • 1/2 cup cream of tartar
  • 1/4 cup arrowroot or tapioca




How excited are you to try this recipe? Go grab the ingredients now and you can make them for breakfast in the morning! Please let me know how you liked them and how they turned out in the comments area below. Also, if you have any questions about the recipe feel free to ask away!

*Disclaimer: This blog post may contain Amazon and other affiliate links and should you purchase through them will not affect your price and all proceeds go towards the cost of maintaining this website. Thank you!


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Janet Webster February 22, 2016 at 6:30 pm

I have several friends and relatives who are celiac and they really loved the idea of this muffin! Since they keep alternative flours on hand I’m hoping to get them to make me a batch 😉

lydia February 23, 2016 at 6:45 am

I hope you score then 😉

This muffin doesn’t last long around here!!!

LISA February 27, 2016 at 12:08 pm

I made these for my girls yesterday and they are so good. I actually had all the ingredients in my house which almost never happens. I have a gluten free baking cookbook but it turns out every single recipe uses almond flour so this recipe is a nice change from that. I used some overripe frozen bananas, let them defrost and I think that added extra sweetness and moisture. Next time I will cut back on the brown sugar to adjust for that.

lydia February 27, 2016 at 4:32 pm

Glad your girls liked them – my kids ADORE them! I think cutting back on sugar is a good plan when the bananas are so ripe it really adds a good bit of sweetness doesn’t it?!

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