Gluten Free Banana Chocolate Chip Muffins: Substitute Nuts for Banana Nut Muffins. Grain free!

gluten-free flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour is lower in carbs and higher in protein.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate chunks

Chocolate chunks can be less expensive and provide a similar taste.

coconut oil

🥗Healthier: unsweetened applesauce

💰Cheaper: vegetable oil

Vegetable oil is often cheaper and works well in baking.

honey

🥗Healthier: maple syrup

💰Cheaper: sugar

Sugar is a common and inexpensive sweetener.

Start by discussing substitutions for the recipe, including nut-free and vegan options.

Use 2 ripe bananas, which should be speckled for sweetness, and mash them with a fork until smooth.

In a separate bowl, combine 1 cup almond flour, 1/2 cup tapioca flour, 1/2 teaspoon baking soda, and 1/4 teaspoon sea salt, mixing well to combine.

Add 1/4 cup coconut sugar to the mashed bananas along with 1 egg and 1 teaspoon vanilla extract, mixing until combined.

Melt 1/4 cup coconut oil and add it to the wet ingredients, mixing well.

Combine the dry ingredients with the wet ingredients, stirring until just combined.

Fold in 1/2 cup shredded unsweetened coconut and optional pecans if desired.

Spoon the batter into a lined muffin tin, filling each cup about 3/4 full.

Bake in a preheated oven at 350°F (175°C) for 18-20 minutes or until a toothpick inserted comes out clean.

Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens