Decadent Gluten-Free Chocolate Chip Banana Oat Muffins
Indulge in these moist and rich Gluten-Free Chocolate Chip Banana Oat Muffins that are perfect for breakfast, snacks, or dessert. Infused with the delightful flavors of ripe bananas and decadent chocolate, these muffins are packed with wholesome ingredients like oats, quinoa, and flax, making them both nourishing and satisfying. Perfectly sweetened with brown sugar and crowned with chocolate chips and crunchy walnuts, these muffins are a delightful treat for everyone, gluten-free or not. Share them with friends and family for a deliciously healthy option that everyone will love!
N/A
Servings
N/A
Calories
18
Ingredients
Ingredients
gluten-free oats
1 cup (whole)
brown rice flour
1/2 cup (measured)
tapioca starch
1/4 cup (measured)
potato starch
1/4 cup (measured)
quinoa
1/4 cup (whole)
flax seeds
1/4 cup (whole)
chia seeds
1 ounce (2 tbsp) (whole)
cocoa powder
1/4 cup (measured)
brown sugar
1/2 cup (measured)
baking powder
1 1/2 teaspoons (measured)
baking soda
1 teaspoon (measured)
guar gum
1 teaspoon (measured)
salt
1/4 teaspoon (measured)
egg
1 (room temperature)
ripe bananas
2 cups (4 to 6 bananas) (mashed)
butter
1/3 cup (melted)
chopped walnuts
1/2 cup (chopped)
chocolate chips
1 cup (measured)
Instructions
1
Preheat your oven to 375°F (190°C) and grease a muffin tin or line with paper liners.
2
In a large mixing bowl, combine the brown rice flour, tapioca starch, potato starch, cocoa powder, baking powder, baking soda, guar gum, and salt. Whisk together until well combined.
3
Using a coffee grinder or food processor, finely grind the oats, quinoa, flax seeds, and chia seeds until they form a fine flour. Add this mixture to the dry ingredients and mix thoroughly.
4
In a separate bowl, mash the ripe bananas until smooth. Add the brown sugar, egg, and melted butter, then beat until the mixture is well combined and smooth.
5
Pour the banana mixture into the bowl of dry ingredients and stir until everything is well incorporated. Gently fold in the chocolate chips and chopped walnuts.
6
Allow the batter to rest for 30 minutes to help the muffins rise beautifully.
7
Spoon the batter into the prepared muffin cups, filling them almost to the top.
8
Bake in the preheated oven for 20 to 25 minutes. The muffins are done when the tops spring back when lightly touched and a toothpick inserted into the center comes out clean.
9
Let the muffins cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
Are these muffins gluten-free?
Yes, these muffins are specifically designed to be gluten-free using oats, brown rice flour, and starches.
What is the required oven temperature?
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
How long do the muffins need to bake?
Bake the muffins for 20 to 25 minutes until the tops spring back when touched.
Do I need to grind the oats?
Yes, you should finely grind the oats, quinoa, flax seeds, and chia seeds until they form a fine flour.
Why must the batter rest for 30 minutes?
Allowing the batter to rest helps the gluten-free muffins rise beautifully during the baking process.
How many bananas are needed for this recipe?
You will need 2 cups of mashed ripe bananas, which is approximately 4 to 6 bananas.
What kind of flour is used in this recipe?
The recipe uses a blend of ground oats, brown rice flour, tapioca starch, and potato starch.
Does this recipe contain cocoa powder?
Yes, it includes 1/4 cup of measured cocoa powder for a decadent chocolate flavor.
What type of sugar is best for these muffins?
The recipe calls for 1/2 cup of brown sugar to provide sweetness and moisture.
Are there nuts in these muffins?
Yes, the recipe includes 1/2 cup of chopped walnuts for extra crunch.
Can I use a food processor to prepare the ingredients?
Yes, a food processor or coffee grinder can be used to grind the oats, quinoa, and seeds into flour.
What is the purpose of guar gum in the recipe?
Guar gum acts as a binder and improves the texture of these gluten-free muffins.
How much butter is required?
The recipe uses 1/3 cup of melted butter.
Is there an egg in this recipe?
Yes, one room-temperature egg is used as a binding agent.
What seeds are included in the muffin batter?
The recipe incorporates flax seeds and chia seeds for added nutrition.
How do I know when the muffins are finished baking?
They are done when a toothpick inserted into the center comes out clean and the tops are springy.
Should I use a muffin tin liner?
You can either grease the muffin tin or line it with paper liners.
What is the serving size for this recipe?
While specific serving sizes aren't listed, the recipe uses a standard muffin tin for portions.
Can I add chocolate chips to the recipe?
Yes, the recipe calls for 1 cup of chocolate chips to be folded into the batter.
Does the recipe include quinoa?
Yes, 1/4 cup of whole quinoa is ground and mixed with the dry ingredients.
How much baking powder and soda is needed?
Use 1.5 teaspoons of baking powder and 1 teaspoon of baking soda.
How long should the muffins cool in the pan?
Let them cool in the pan for about 5 minutes before transferring to a wire rack.
Is there salt in these muffins?
Yes, 1/4 teaspoon of salt is included to balance the flavors.
What is the texture of these muffins?
The muffins are moist and rich, thanks to the mashed bananas and various flours.
Can these muffins be eaten for breakfast?
Yes, they are described as a wholesome option for breakfast, snacks, or dessert.
What is the total ingredient count?
There are 18 ingredients in this gluten-free muffin recipe.
How should I mix the dry and wet ingredients?
Whisk dry ingredients first, mash and mix wet ingredients separately, then combine them.
What starch is used besides tapioca?
Potato starch is used in addition to tapioca starch.
Can I make these without walnuts?
Yes, you can omit the walnuts if you prefer a nut-free version.
Are these muffins considered healthy?
They are packed with wholesome ingredients like oats, quinoa, flax, and chia seeds.