These healthy chocolate chip banana muffins are free from gluten, wheat, dairy & sugar. They're great for your gut thanks to the prebiotics in the green banana flour. If you don’t have green banana flour, substitute with any other all-purpose flour.
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Ingredients (6 servings)
230g green banana flour
2 tsp baking powder
1/4 tsp salt
2 ripe bananas, mashed
60ml almond milk
2 tbsp light olive oil
1/2 tsp monk fruit concentrate
1/4 tsp vanilla extract
1/4 cup sugar-free dark chocolate chips.
Preheat oven to 355 °F / 180°C.
In a large mixing bowl, add green banana flour, baking powder and salt. Whisk until combined.
In another mixing bowl, add mashed bananas, eggs, almond milk, monkfruit concentrate and vanilla extract. Whisk until combined.
Add wet mixture to dry mixture and whisk until combined.
Fold in chocolate chips.
Transfer batter to a lined muffin tray.
Bake for 20 minutes or until an inserted stick comes out clean.
Let cool slightly then transfer to a cooling rack to cool completely before storing in an airtight container.
The muffins can keep in an airtight container in room temperate for 3 days or in the fridge for up to a week. Simply reheat in the microwave for 30 seconds or in a toaster oven for 5 minutes before serving.
These muffins are great served as is, or I recommend toasting them and serving with a bit of butter or your favorite nut butters!
If you don’t have green banana flour, you can substitute with 2 cups wholewheat flour or any all-purpose flour.
You may substitute monkfruit concentrate with any other sweetener of choice.
You may substitute almond milk with any other milk of choice.
You may substitute light olive oil with coconut oil or any another neutral-tasting oil.