Chocolate Chip Banana Nut Muffins | Gluten-free

The cooler weather has arrived in Australia! I can now wake up uncomfortably cold and type 50% slower with my icy fingers. I also get to wear cute warm socks and drink warm, cozy beverages. But what makes it even better is baking something sweet that I justify as being somewhat healthy just because it’s gluten-free.

My husband and I are heading back to Texas to visit family soon so I’m trying to use up as much food in the fridge as I can so it doesn’t go to waste. And on my list of “Things To Eat” were two small overripe bananas. Perfect for banana-bread-inspired-something! Plus, nothing screams “cozy sweet pastry” more than banana bread.

These turned out absolutely amazing! They are so moist and pair perfectly with coffee and Jane Austen. I suggest eating these while they’re still warm or just reheat in the microwave for a few seconds.


  • 2 small overripe bananas (mashed)
  • 1/4 cup melted butter (melted)
  • 1 large egg
  • 1/4 cup milk (regular or non-dairy)
  • 1/2 teaspoon vanilla extract
  • 3/4 cup gluten-free self-raising flour
  • 1/2 teaspoon baking soda
  • 1/4 white sugar
  • 1/4 dark brown sugar
  • 1/4 teaspoon salt
  • chopped walnuts and chocolate chips (as many as your little heart desires)


  1. Preheat oven to 350ºF. Line muffin tin pan and use non-stick spray to grease liners.
  2. Add egg, mashed banana, and butter to a large mixing bowl. Use an electric mixer to incorporate well. Add in sugars and vanilla extract and mix well.
  3. Add flour, baking soda, and salt to medium bowl and mix. Mix dry and wet mixtures together, adding only small portions of the flour mixture in at a time. Add milk and continue mixing.
  4. Add in as many chopped walnut and chocolate chips as you’d like and mix using a large spoon.
  5. Pour mixture into the muffin pan. Bake for 23-25 minutes or until toothpick comes out clean.


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