Chocolate Chip Muffins

These gluten-free chocolate chip muffins are soft, sweet, and irresistibly moist. They’re perfect for when you want a quick, delicious treat and have a pantry staple like applesauce. Using an ingredient like applesauce ensures the muffins stay rich and tender, while adding their own unique twist of flavor.

We’re also skipping the baking soda here and using baking powder instead, making it even easier to bake these without worrying about any extra ingredients. The result is a light, fluffy muffin with pockets of melty chocolate chips throughout—just the right balance of sweetness in every bite.

Whether you’re looking for a gluten-free snack or just a cozy homemade treat, these muffins are sure to become a favorite!

Serving Size: 12 muffins

Prep Time: 10-15 minutes

Cook Time: 18-22 minutes

Ingredients:

• 1 1/2 cup applesauce (or other replacement)

• 1 cup gluten-free all-purpose flour

• 1/2 cup sugar (or preferred sweetener)

• 1/4 cup of vegetable oil 

• 2 large eggs

• 1 tsp vanilla extract

• 2-3 tsp baking powder (in place of baking soda- I used 3)

• 1/4 tsp salt

• 1 cup allergen-friendly semi-sweet chocolate chips 

• 1/4 tsp ground cinnamon (optional)

Recipe:

1. Preheat oven to 350°F (175°C). Grease or line a 12-cup muffin tin with paper liners.

2. Mix wet ingredients: In a large bowl, mash the ripe bananas. Add the melted coconut oil, eggs, and vanilla extract, and whisk together until fully combined.

3. Combine dry ingredients: In another bowl, whisk together the gluten-free all-purpose flour, sugar, baking powder, baking soda, salt, and cinnamon (if using).

4. Add dry ingredients to wet ingredients: Gradually stir the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.

5. Fold in chocolate chips: Gently fold in the chocolate chips.

6. Fill muffin tin: Spoon the batter evenly into the muffin cups, filling each about 3/4 full.

7. Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean (or with just a few moist crumbs).

8. Cool: Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

Enjoy your warm, gluten-free banana chocolate chip muffins!