Muffins are one of life's simple pleasures, perfect for breakfast, snack time, or a sweet pick-me-up with your afternoon coffee. Sometimes we crave a little twist on the classic flavor. Enter Gluten Free Raspberry Banana Chocolate Chip Muffins that are so soft, fluffy, and packed with fruity sweetness and chocolatey goodness!
Raspberry Chocolate Chip Banana Muffins are the way to go! The bananas add natural sweetness and moisture, which keeps the muffins tender. The raspberries provide a tart contrast, balancing the richness of the chocolate chips.
These muffins were insanely delicious! They made the perfect healthy snack in my kids' lunchboxes and were a great breakfast on the go for those busy weekday mornings.
If you are looking for more healthy muffin recipes, then you need to try my Healthy Cottage Cheese Blueberry Muffins and my Easy Matcha Muffins!
Table of contents
Ingredients for raspberry banana muffins
Here is a list of the ingredients needed to make these delicious muffins!
Dry Ingredients
- almond flour - using almond flour adds moisture when making gluten-free muffins. Also helps add healthy fats, protein, and a rich texture.
- coconut flour - helps absorb moisture and gives structure.
- baking powder and baking soda - using both baking soda and baking powder is crucial for achieving the proper rise and texture with gluten-free baking.
- salt - helps enhance the flavor.
- cinnamon - provides a warm, spicy undertone.
Wet Ingredients
- bananas - ripe and mashed
- eggs - provides binding, structure, and moisture.
- pure maple syrup - natural sweetness and moisture.
- melted butter or coconut oil - liquid fats help coat flour more effectively than solid fats, which helps when baking gluten-free.
- pure vanilla extract - enhances the natural sweetness.
- raspberries - fresh or frozen.
- chocolate chips - mini or regular size.
How to make these easy gluten-free muffins
Step 1 - Preheat the oven to 350°F and line a muffin tin with liners. In a medium bowl, whisk in almond flour, coconut flour, baking soda, baking powder, salt, and cinnamon.
Step 2 - In a separate, smaller bowl, mix together mashed banana, eggs, maple syrup, melted butter, and vanilla.
Step 3 - Pour the wet ingredients into the dry ingredients and mix well.
Step 4 - Fold in the raspberries and chocolate chips.
Step 5 - Pour the batter into the prepared muffin tin and bake for 15 - 20 minutes.
Step 6 - Let cool for 10 minutes before serving!
Substitutions and Variations
Almond Flour - want to keep the muffins gluten-free, but don't have almond flour? You can also use coconut flour or oat flour.
Pure Maple Syrup - honey can also be used in place of pure maple syrup.
Tips and FAQ's
The darker your bananas, the sweeter and moister your muffins will be. They also help bind gluten-free batter, which tends to be more delicate.
Yes, and you can mix them in directly from the freezer.
Gluten-free baked goods can dry out quickly. Store in an airtight container on the counter for up to 5 days or in the fridge for up to 1 week.
Yes! Use coconut oil instead of the butter and use dairy-free chocolate chips like Enjoy Life!
More delicious healthy muffin recipes you will LOVE
If you give this dish a try don't forget to rate the recipe below! Always love hearing what you all think. You can also Stay in touch with me through social media on @Instagram, Pinterest, and Facebook. Don't forget to tag me when you try one of my healthy recipes!
Raspberry Banana Chocolate Chip Muffins (Gluten-Free)
Equipment
- large mixing bowl
- muffin tin
- cooling rack
Ingredients
- Dry Ingredients
- 2 cups almond flour
- 3 tbsp. coconut flour
- 1 tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- ½ tsp cinnamon
- Wet Ingredients
- 2 medium ripe bananas mashed
- 2 large eggs
- ¼ cup pure maple syrup
- 3 tbsp. melted unsalted butter or coconut oil
- 1 tsp. pure vanilla extract
- ½ cup raspberries fresh or frozen
- ½ cup chocolate chips mini or regular size
Instructions
- Step 1 - Preheat the oven to 350°F and line a muffin tin with liners. In a medium bowl, whisk in almond flour, coconut flour, baking soda, baking powder, salt, and cinnamon.
- Step 2 - In a separate, smaller bowl, mix together mashed banana, eggs, maple syrup, melted butter, and vanilla.
- Step 3 - Pour the wet ingredients into the dry ingredients and mix well.
- Step 4 - Fold in the raspberries and chocolate chips.
- Step 5 - Pour the batter into the prepared muffin tin and bake for 15 - 20 minutes.
- Step 6 - Let cool for 10 minutes on a cooling rack before serving!
Notes
- Have them measure out each ingredient before adding it to the bowl. A fun math lesson!
- They can also pour the wet ingredients into the dry mix.
- Have them fold in those berries and chocolate chips. You must give them some extra chips to snack on while doing this 😉
- Plop those muffin liners right into the tins.
Nutrition
Jillian is the creator of Jillian's Healthful Eats. She is the one who cooks all the meals, develops all the recipes, takes all the photographs, and washes all the dishes! She is a very busy wife and mother of 4 who enjoys cooking with her children and instilling in them her love for health and nutrition!
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