Gluten-Free Banana Chocolate Chip Muffins Oat Flour
Make my Gluten-Free Banana Chocolate Chip Muffins recipe with bakery-style, high-dome tops. They’re made healthier with oat flour, almond flour, maple syrup, and chocolate chips. Cottage cheese provides higher protein, making them super moist and flavorful! They’re an easy and nutritious breakfast for busy mornings.
Make my Gluten-Free Banana Chocolate Chip Muffins recipe with bakery-style, high-dome tops. This easy recipe has simple ingredients, including oat flour, almond flour, maple syrup, and chocolate chips. They have higher protein than other banana recipes from cottage cheese, which also makes them super moist and flavorful!
They’re an easy breakfast when you have extra bananas and want delicious muffins with less sugar and more nutrition! This is one of my family’s favorite recipes, and it has helped us replace buying store-bought cereal for busy mornings.
Why You’ll Love This Healthy Chocolate Chip Banana Muffin Recipe
- They’re naturally sweetened with bananas & maple syrup without any processed sugar.
- All the ingredients are easily digestible for a gentle tummy.
- They only take ten minutes to prepare and less than 25 minutes to bake.
- The muffins can be stored in the fridge or frozen for several months.
- You can easily swap out the mix-ins for a variety of flavors.
Ingredients & Substitutions
Here is everything you need to make the best gluten-free chocolate chip banana muffins:
Ripe Bananas: You will want to use overripe bananas with brown spots on the peel.
Cottage Cheese: Greek yogurt, sour cream, ricotta cheese, or plant-based yogurt (like almond or coconut yogurt) can be used instead. This is one of the secrets to baking moist gluten-free banana muffins.
Pure Maple Syrup: Honey or agave nectar can be used as a sweetener. For a lower-sugar option, use mashed ripe bananas or date syrup.
Oil: Substitute with melted coconut oil, melted butter, or any neutral-flavored oil like canola oil.
Apple Cider Vinegar: White vinegar or lemon juice can be used as a substitute for apple cider vinegar.
Vanilla Extract: Almond extract or maple extract can provide a different flavor profile.
Eggs: You can use 3 chia or flax eggs in gluten-free muffins (1 tablespoon ground flaxseed or chia seeds + 3 tablespoons water, let sit until gel-like).
Oat Flour: You can make your oat flour by grinding rolled oats in a blender or food processor. For a different texture, substitute almond flour or coconut flour.
Almond Flour: Hazelnut flour, oat flour, brown rice flour, or sunflower seed flour can be used as a substitute. You can also use a gluten-free flour blend. You may need to adjust the amount to achieve the same batter consistency.
Tapioca Flour: This is also called tapioca starch.
Cinnamon: Adding cinnamon is a great way to add additional flavor. But you can also omit it.
Semi-Sweet Chocolate Chips: You can use any variety of chocolate chips you like, including dark chocolate chips, mini chocolate chips, and white chocolate chips. Raisins, dried fruit, or nuts can also be used.
How to Make My Chocolate Chip Almond Flour Banana Muffins Recipe
Step 1: Make the Batter
Preheat oven to 350°F and prepare a muffin pan. If using a metal pan, spray with non-stick spray or line with cupcake liners. Non-stick spray is not necessary if using a silicone muffin pan.
In a large bowl or upright blender, add the wet ingredients, including bananas, cottage cheese, maple syrup, oil, and vanilla. Using an immersion blender or stick blender, blend the mixture until the bananas and cottage cheese are smooth and creamy. Add the eggs and whisk until well combined.
Add dry ingredients to the large mixing bowl, including oat flour, almond flour, tapioca flour, baking powder, baking soda, cinnamon, and salt. Gently whisk until well combined.
Stir in 1 cup of chocolate chips with a spatula.
Step 2: Fill the Muffin Tray
Using a batter scoop, large cookie scoop, ice cream scoop, or 1/3 cup measuring cup to fill muffin cups nearly to the top with the batter. Then sprinkle some additional chocolate chips on top of each muffin.
For best results and a higher muffin top, bake the muffins for 5 minutes at 425°F. Then, leave the muffins in the oven, lower the temperature to 350°F, and set the timer for an additional 12-15 minutes or until the sides of the muffins are lightly brown.
Or, you can bake them at 350°F for 20-25 minutes or until lightly brown on the sides.
Allow to cool for 10 minutes before removing them from the muffin pan.
Chocolate Chip Gluten-Free Banana Muffins Recipe Notes
Oat Flour: You can grind your own oat flour in an upright blender or food processor using old-fashioned or quick oats. Blend for 15-30 seconds.
Muffin Liners: If you’re using paper liners, be sure to spray them with non-stick cooking spray.
Mashed Bananas: The riper the bananas, the sweeter the muffins. Blending the bananas and cottage cheese will remove their lumpy texture and make the best banana muffins.
Resting the Batter: Allowing the batter to rest for 5 minutes before stirring in the chocolate chips helps activate the baking powder and makes for fluffier muffins. Mounding the batter slightly in the middle when you drop it into the muffin cups also helps create a higher dome top.
Baking Time & Temperature: If you prefer not to use the heat boost hack, you can bake the muffins at 350°F (175°C) for about 20-25 minutes or until a toothpick comes out clean.
Do you love muffins? Check out more of my easy and nutritious muffin recipes:
Gluten-Free Banana Chocolate Chip Muffins Oat Flour Recipe
Ingredients
WET INGREDIENTS
- 2 large ripe bananas
- 1/2 cup cottage cheese
- 1/4 cup maple syrup
- 3 tbsp oil (light olive is my fave)
- 2 tablespoons apple cider vinegar
- 1 teaspoon vanilla extract
- 3 eggs
DRY INGREDIENTS
- 2 cups oat flour
- 3/4 cup almond flour
- 1/4 cup tapioca flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips of choice
Instructions
- Preheat oven to 350°F and prepare a muffin pan. If using a metal pan, spray with non-stick spray or line with cupcake liners. Non-stick spray is not necessary if using a silicone muffin pan.In a large bowl or upright blender, add the wet ingredients, including bananas, cottage cheese, maple syrup, oil, and vanilla. Using an immersion blender or stick blender, blend the mixture until the bananas and cottage cheese are smooth and creamy. Add the eggs and whisk until well combined.Add dry ingredients to the large mixing bowl, including oat flour, almond flour, tapioca flour, baking powder, baking soda, cinnamon, and salt. Gently whisk until well combined.Stir in 1 cup of chocolate chips with a spatula.
- Using a batter scoop, large cookie scoop, ice cream scoop, or 1/3 cup measuring cup to fill muffin cups nearly to the top with the batter. Then sprinkle some additional chocolate chips on top of each muffin.
- For best results and a higher muffin top, bake the muffins for 5 minutes at 425°F. Then, leave the muffins in the oven, lower the temperature to 350°F, and set the timer for an additional 12-15 minutes or until the sides of the muffins are lightly brown.Or, you can bake them at 350°F for 20-25 minutes or until lightly brown on the sides.Allow to cool for 10 minutes before removing them from the muffin pan.
Video
Notes
Nutrition
Responses
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Hi Kathie, you can replace it with 3 tablespoons of cassava flour. Or, the same amount of more oat flour 🙂
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6 Comments
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I don’t have tapioca flour. What can I substitute?
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Hi Kathie, you can replace it with 3 tablespoons of cassava flour. Or, the same amount of more oat flour 🙂
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In the instructions it mentions apple sauce, but it’s not in the ingredient list !
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Thank you for catching that, Atina! I fixed it and removed it from the instructions 🙂
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These are fantastic, I have to hide them from my kids-
Haha…that’s a great problem to have 🙂 Thank you for the feedback, Brent!
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