We’ve been cutting dairy and gluten from Ky’s diet again which is so incredibly hard on the entire family because we love basically everything with gluten and everything with dairy.
To be clear the whole family hasn’t gone gluten free and dairy free but when I’m making something that’s for everyone I use alternatives when necessary. When our neighbor brought over some bananas that were going bad and B requested Chococlate Chip Banana Muffins I knew I had to make then gluten free, dairy free Chococlate Chip Banana Bread Muffins so that Kyla could eat it too.
These were so easy to whip together and everyone in the family has been giving them two thumbs up. In fact I almost had to make more so that I could take pictures to share because B ate 5 of them with his middle of the night sweet tooth cravings!
I’m all about simplicty so we used Bob Red Mill’s 1 to 1 Gluten Free flour. The best price I’ve found is here. But you may have a local option that’s cheaper! I’m currently out, but in the past I’ve used Einkorn flour to make muffins. While Einkorn is not technically gluten free it is much lower in gluten and tests have shown that the gluten in Einkorn flour doesn’t cause an inflammatory response in those who are sensitive to gluten. It’s also FULL of flavor.
You can eat these fresh out of the oven, piping hot and delicious or you can eat them cooled the next morning for breakfast or for a snack! If you’re anything like my toddler–you may crave some all day long! It was hard to say no when she asked.
Can you blame me? Look at that little face.
Pin this recipe for later or make them right.this.second. I can’t wait to hear what you think.
Gluten Free and Dairy Free Chocolate Chip Banana Muffins
- 2 cups Bob’s Red Mill 1-for-1 Gluten Free Flour
- 4-5 very ripe bananas mashed
- 1/2 cup sugar
- 1/2 cup coconut oil softened
- 2 eggs
- 2 tablespoons almond milk
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 tsp cinnamon
- 1 cup Enjoy Life Chocolate Chips
- Preheat oven to 350 degrees F. Set up cupcake liners in your muffin tin, set aside.
- In a large bowl, combine flour, baking soda, baking powder, salt and cinnamon. Set aside.
- In a separate bowl, cream together coconut oil and sugar.
- To the coconut oil and sugar mixture add eggs, almond milk, vanilla, and mashed bananas until well combined.
- Add banana mixture to the flour mixture. Stir until just moistened and then stir in the chocolate chips.
- Fill cupcake liners to 3/4 of the way.
- Bake for 18-20 minutes until muffins are golden brown on top and a toothpick inserted into the center comes out clean.