Gluten-Free Chocolate Banana Muffins

Try to use a gluten-free baking mix that lists brown rice flour as the first ingredient to increase your whole-grain intake. You can substitute gluten-free oats for quinoa flakes if needed here as well.

Prep Time: 20 minutes

Nutrition Facts

Serving Size: 1 muffin

  • Calories 155
  • Carbohydrate 25 g
  • Protein 3 g
  • Fat 6.0 g
  • Saturated Fat 1.2 g
  • Sugars 11 g
  • Dietary Fiber 3 g
  • Cholesterol 25 mg
  • Sodium 80 mg
  • Potassium 175 mg

This Recipe Serves 14


¼ cup canola oil
½ cup sugar
1 teaspoon vanilla extract
2 medium ripe bananas, mashed
2 eggs
1 cup all-purpose Gluten-Free Baking Mix (such as King Arthur Baking Mix)
½ cup quinoa flakes
½ cup cocoa powder
1 tablespoon water
2 tablespoons mini chocolate chips


  1. Preheat the oven to 350 degrees F. Line muffin tins with muffin papers and spray the papers with cooking spray.
  2. In a large bowl, mix together the oil, sugar, and vanilla. Add the bananas and eggs one at a time. Mix well.
  3. Stir in the baking mix, quinoa flakes, cocoa powder, and water
  4. Spoon the batter into 14 muffin cups. Top each muffin with mini chocolate chips (distribute evenly over all muffins.)
  5. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
  6. Remove from the oven and let the muffins cool in the pan for 10 minutes. Remove the muffins from the pan and cool completely on a wire rack.

MAKE IT GLUTEN-FREE: Confirm ingredients are gluten-free and this recipe can be gluten-free.

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