It's no secret that I loooooove me some bananas! I've already shared recipes for banana s'mores and banana chocolate chip steel cut oatmeal, and muffins just seemed like the next logical (chocolatey) step. This recipe for gluten-free banana chocolate chip muffins is actually a sneaky variation on our gluten-free chocolate overload cupcakes! Surprised?
Well, they are still pretty chocolatey.
These babies are luscious. They were almost more like banana bread muffins, soft and chewy and full of bananas and chocolate. I topped them with a simple glaze icing and sprinkled walnuts for a little sweetness and nutty crunch!
I may or may not have eaten six while I was "testing" the recipe. MMmmmmm. Make that seven. Don't judge me, just make your own!
Gluten-Free Banana Chocolate Chip Muffin Recipe...
2 cups oatmeal, ground down in a food processor or a blender until fine
4 egg whites
1 tsp vanilla extract
1 cup mashed bananas (about two)
3/4 cup sugar
2 1/2 tsp vinegar
1 1/2 tsp baking powder
2 tsp baking soda
1/8-1/4 tsp salt (a pinch)
1 cup of hot water
2/3 cup of chocolate chips
1 cup powdered sugar
1 Tbsp milk
1/2 cup chopped walnuts
1. Preheat your oven to 350 degrees. Spray a muffin tin with cooking spray and set aside. (Just a tip, I've tried several different kinds of cooking spray, including coconut, and the one that works best seems to be canola oil. Coconut oil sadly resulted in delicious flavored but burned muffins.)
2. Place your 2 cups of oats in your blender or food processor and grind them down until very fine.
3. Add in all of the other ingredients except for your 1 cup of chocolate chips, and your toppings.
4. Blend until totally combined. The mixture will be smooth and thin.
5. Scoop your batter into the muffin tin, filling each cup almost all of the way up, and sprinkle the chocolate chips of top. This will keep your chocolate chips from sinking to the bottom because of the thin batter.
6. Place your muffin tin in the oven for 12-15 minutes (15 minutes was perfect for me, but my oven runs hot). Remove them from the oven and let them cool completely. For the love of God, let your muffins cool! Gluten-free baked goods need a little extra time to 'congeal' completely to hold together well!
7. In a separate small bowl, mix your powdered sugar and milk. Drizzle the thin icing over your muffins and top with the chopped walnuts. Perfection!
Go ahead, try and eat just one!