Gluten Free Banana Muffins

These Chocolate Chip Banana Nut Muffins are moist and absolutely delicious. This is an excellent way to use your ripe bananas and make an excellent dessert that everyone will love.

I substitute all purpose flour by almond flour so they are gluten free! Brown sugar gives a beautiful amber color. A must-try dessert…

Chocolate Chip Banana Nut Muffins

Natalija
I like to use brown sugar, it gives a beautiful color and a caramelized taste but this recipe can by made with white sugar too.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 10 muffins

Ingredients
  

  • 3 eggs
  • 200 g brown sugar
  • 2 pinches salt
  • 3 very ripe bananas
  • 2 tsp baking powder
  • 50 g unsalted butter melted
  • 280 g almond flour
  • 120 g chocolate chips (60%)
  • 120 g chopped walnuts (or other nuts)

Instructions
 

  • Preheat oven to 370 degrees F. Grease muffin cups with butter or line with paper muffin liners.
  • Stir eggs, brown sugar and salt.
  • Mash bananas with a fork and mix them with egg mixture.
  • Stir almond flour and mix until smooth.
  • Add melted butter.
  • Then chopped nuts and chocolate chips. Mix well.
  • Spoon batter into prepared muffin cups.
  • Bake in the preheated oven until golden, 25-30 minutes.
Tried this recipe?Let us know how it was!

Almond Flour Banana Bread

This banana bread gets its amber color and caramelized taste from brown sugar and the taste is amplified by the almond flour. This is not gluten-free recipe, you need to add a little of all purpose flour too.

If you don’t have almond flour or brown sugar, you can try our famous Chocolate Chip Banana Nut Bread.

If you are looking for gluten-free recipe, try our Chocolate Chip Banana Nut Muffins.

Almond Flour Banana Bread

Natalija
Although the chocolate chips and walnuts are not mandatory, they add a whole new level of taste and texture to this cake.
Prep Time 15 mins
Cook Time 55 mins
Total Time 1 hr 10 mins
Servings 8 servings

Ingredients
  

  • 2 very ripe bananas
  • 200 g brown sugar
  • 4 eggs
  • 200 g almond flour
  • 100 g unsalted butter melted
  • 80 g all purpose flour
  • 2 pinches salt
  • 2 tsp baking powder
  • 100 g chopped walnuts
  • 60 g chocolate chips (60%)

Instructions
 

  • Preheat oven to 350 degrees F (180C). Grease a large bread pan and set aside.
  • Mash bananas with a fork and mix them with brown sugar.
  • Add eggs and mix well.
  • Add melted butter,
  • and almond flour.
  • Then add all purpose flour, salt and baking powder. Mix well.
  • Add walnuts
  • and chocolate chips.
  • Pour the batter into bread pan and bake for about 55 minutes.
  • Banana bread is ready when a knife inserted into the center comes out clean. Cool the bread in pan for 10 minutes. Remove from pan to wire rack to cool completely.
Tried this recipe?Let us know how it was!

Chocolate Chip Banana Nut Bread

Bananas, nuts and chocolate… how can you go wrong? I made it with my 7 year old daughter this Saturday. She loves to help me with cooking. The Chocolate Chip Banana Nut Bread was absolutely delicious. I made 2 loafs, so we can have it for breakfast on Sunday.

If you are looking for gluten-free recipe, try our Chocolate Chip Banana Nut Muffins.

Chocolate Chip Banana Nut Bread

Irina
The Chocolate Chip Banana Nut Bread is best if served the next day.
Prep Time 10 mins
Cook Time 55 mins
Total Time 1 hr 5 mins
Servings 8 servings

Ingredients
  

  • 3 very ripe bananas peeled and mashed with fork
  • 2 eggs
  • 1/2 cup unsalted butter room temperature (plus more for the pan)
  • 1 cup sugar
  • 1 Tbsp vanilla extract
  • 1 1/4 cup all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup chopped nuts (any)
  • 1/2 cup chocolate chips

Instructions
 

  • Preheat oven to 350 degrees F. Grease 8×4 inch loaf pan and set aside.
  • In a medium bowl, combine mashed bananas, eggs, butter, sugar and vanilla extract.
  • Mix thoroughly, then add dry ingredients: flour, baking powder and salt. Mix well.
  • Stir in chopped nuts and chocolate chips.
  • Pour the batter into the loaf pan.
  • Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean.
  • If necessary, cover the pan loosely with aluminum foil for the last 10 minutes, to prevent excess browning.
  • Cool the bread in pan on wire racks for 10 minutes.
  • Remove from pan to wire racks to cool completely.
Tried this recipe?Let us know how it was!
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