Gluten-Free Banana Chocolate Chip Muffins

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Moist and tender gluten-free muffins bursting with ripe banana flavor and melty chocolate chips. This American-inspired gluten-free recipe, ready in about 35 minutes, turns ripe bananas, eggs, almond flour into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 180 calories and feeds 12, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 12 American cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.
  2. Step 2: In a large bowl, mash 3 medium ripe bananas with a fork until smooth.
  3. Step 3: Whisk in 2 large eggs, 1/4 cup maple syrup, and 1 tsp vanilla extract until fully combined.
  4. Step 4: Add 2 cups almond flour and 1 tsp baking soda to the wet ingredients, folding gently to combine without overmixing.
  5. Step 5: Fold in 1/2 cup dark chocolate chips evenly throughout the batter.
  6. Step 6: Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
  7. Step 7: Bake for 20-25 minutes until the tops are golden and a toothpick inserted into the center comes out clean.
  8. Step 8: Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

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