Raspberry Banana Chocolate Chip Muffins (Gluten-Free)

Gluten Free Raspberry Banana Chocolate Chip Muffins that are so soft, fluffy, and packed with fruity sweetness and chocolatey goodness!

Course Breakfast, Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 5

Cook Time 20

Total Time 25

Servings muffins

Calories 270kcal

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!

Use overripe bananas.

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.

Can I use frozen raspberries?

Yes, and you can mix them in directly from the freezer.

How do you store these muffins?

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.

Can I make these muffins dairy-free?

Yes! Use coconut oil instead of the butter, and use dairy-free chocolate chips like Enjoy Life!

How can the kids help?

This is the perfect recipe to get the kids involved. Below are some fun ways to have them help out.

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.