These Gluten Free Banana Applesauce Muffins are fluffy and simple to make!
These Muffins only require a few tablespoons of sugar and 3 ripe spotty bananas for the perfect sweetness!
What You Need To Make Small Batch Gluten Free Chocolate Chip Cookies
All purpose gluten free flour (I used King Arthur’s and I recommend you use one as well for consistency)
baking powder
baking powder
sea salt
unsalted butter (or butter substitute)
cane sugar
vanilla extract
room temp. egg
3 ripe medium spotted bananas
unsweetened applesauce
your favorite milk chocolate bar
optional: collagen peptides
What’s The Key To Making These Gluten Free Banana Muffins Fluffy?
The key element in having a fluffy muffin is using cane sugar and the correct all purpose flour.
Gluten Free all-purpose flour differs by brand. I recommend either using the Bob’s Red Mill or King Arthur Gluten Free Flour for the best results. Also, don’t swap or lower the amount of cane sugar in these.
Some may think lowering the amount of sugar or omitting it altogether will make for a healthier muffin and yield the same texture, but that isn’t the case. Sugar is one of the key ingredients that can’t be cut out of recipes. It combines with the butter and egg to help the flour rise and by cutting it out or not using the 3 Tablespoons called for, it will likely yield a flatter muffin,
Why Should I Ditch The Chips?
Chocolate chips will 9/10 have more sugar, less cocoa butter, and contain stabilizers.
So, in a pinch yes chocolate chips will get the job done, but if you want a rich chocolate in these bars I recommend a nice chocolate bar because you only deserve the best.
Also, when chopping up the chocolate, you can decide how big or small you want the chunks to be.
Can I add more than 1 scoop of collagen?
You can, but I would expect the texture to change. It would likely create a flatter muffins and may introduce a gummi-like texture.
I call for one optional scoop of collagen to add just a bit more protein, but any more than that would likely change the muffin too much.
These yummy gluten free banana applesauce muffins are simple and oh so fluffy and chocolatey!
Ingredients
Scale
Wet ingredients
3 medium spotty bananas
3 Tbsps cane sugar ( if your bananas aren’t very sweet you may want to add a bit more)
5 Tbsps of melted butter (or butter substitute)
1 large room-temp egg
1 heaping tsp of vanilla extract
1/3 cup applesauce
Dry Ingredients
1 1/2 Cups all purpose gluten free flour ( I used the King Arthur brand)
1 scoop collagen peptides
1 tsp baking powder
1 tsp baking soda
1/4 tsp sea salt
1/2 cup chopped chocolate chunks
Instructions
Preheat the oven to 350 and line 12 muffin tins with muffin liners
Melt the butter in a small bowl in the microwave for about 30 seconds. When melted, add the egg and sugar to a large bowl and beat it for 1-2 minutes.
Add the vanilla extract into the large bowl and mix it until combined and set aside.
Mash the spotty bananas with a fork until chunks are minimal. When done, add them into a large bowl and combine with the other wet ingredients.
Add the dry ingredients (except the chocolate chips) into the large bowl and mix until there is no chunks of flour or baking soda or powder in the batter.
Mix in the chopped chocolate and make it evenly combined in the batter.
Pour the batter into the muffin tins until 3/4 full. Tap the muffin tray against the counter a few times to help the batter even out.
Bake in the oven for 23-25 minutes. The muffins will be ready when you stick a toothpick into the muffins and it comes out with no batter sticking to it.
Store in an airtight container in the fridge for 2 days and then store in the freezer after.
Long gone are the days of spongy gluten-free snacks that fall apart in your hands.
Say hello to the new and improved fluffy banana bread filled with sweet honey and coconut sugar, making for a perfectly sweet banana bread that will unfold with flavor in your mouth.
To make this banana bread I highly recommend using a gluten-free all-purpose flour that contains xanthan gum and has a mix of brown rice flour and tapioca or arrowroot starch.
These flours will make the banana bread very thick and will add the texture of gluten into the recipe, without actually adding in any wheat flour.
Because let’s be real, we’ve all had a gluten-free treat before, possibly a muffin or a bread that had a texture similar to a kitchen sponge…
I know what you’re thinking…
It’s TRAGIC!
And NO ONE wants to eat something that tastes like that, so opt for a quality gluten-free all-purpose flour, even if it means spending a little more at the grocery store. I suggest using Bob’s Red Mill 1-for-1 baking flour or King Arthur’s all-purpose gluten-free flour.
Additionally, for sweeteners, I recommend using a mix of Honey and coconut sugar as this will yield a naturally sweet banana bread and will complement the sugar from the bananas well.
Feel free to decrease the amount of coconut sugar or honey in the recipe if your bananas are very spotty as you may not need the amount the recipe calls for.
When it comes to the vegan chocolate chips feel free to add more or as much as your heart desires!
I fear I commit a Cardinal sin of using less as I am not much of a fan of chocolate so I tend to not add as much as the average chocolate lover.
Tell that Starbucks Banana Bread that’s been eyeing you to move over because this Fluffy Gluten-Free Banana Bread is made for you! These slices are Hefty, and have 11 grams of protein per slice!
Ingredients
Scale
Dry Ingredients
1/2cupvegan protein powder
1/4cupCoconut flour
1cupall-purpose gluten-free flour of choice
1tspBaking powder
1/2tspBaking soda
1/2tspSea Salt
1/4 cup dairy free semi-sweet chocolate chips
Wet Ingredients
3MediumSpotted bananas
1ContainerNancy’s non-dairy oat milk yogurt
2tspVanilla Extract
2Wholeeggs
5TbspPeanut Butter
3TbspHoney
2TbspCoconut sugar
1/2cupNon-dairy milk
Instructions
Preheat the oven to 350 degrees and spray a loaf pan with non-stick spray
Mash the bananas and add them into a large bowl and combine with the wet ingredients
Add all the dry ingredients, except for the chocolate chips into a large bowl and mix until there is no clumps. If the batter is too thin, add more coconut flour, and if it’s to thick add a dash of water or non-dairy milk.
Mix in 2/3 of the chocolate chips and save the rest to sprinkle on top
Bake in the oven for 70-75 minutes. Watch it carefully as this is a thick and hefty loaf of banana bread so the timing may vary based on your oven and the vegan protein powder you used. When the banana bread is done let it cool for 10-15 minutes.
Cut into 9 Hefty Slices
Notes
You May be able to sub the eggs in this for flax eggs and sub the honey for maple syrup to make it vegan.
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