Gluten-Free Banana-Walnut Chocolate Chip Muffins

Gluten-Free Banana-Walnut Chocolate Chip Muffins
Allison Beck

Ingredients

  • 1 ½ cups almond flour
  • ½ cup amaranth flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 eggs
  • 3 tablespoons grapeseed oil, plus more for greasing
  • 3 tablespoons honey
  • 1 teaspoon vanilla
  • 2 large overly ripe bananas
  • 2/3 cup walnuts, chopped
  • 2/3 cup semi-sweet chocolate chips

In the morning, nothing quite satisfies like a muffin when you've got to grab breakfast on the run, for me at least. Yet most muffins are calorie-bombs, full of sugar, fat, and processed white flour, and completely devoid of protein for the most part.

When I went gluten-free, I initially feared my muffin days were over. Hard, for a muffin lover. Then I got to experimenting with a combination of almond and amaranth flours, both on my OK list. After mastering a simple gluten-free blueberry muffin recipe made with almond flour, next up on my list was something with bananas and walnuts, two of my favorite foods. The result is this recipe here, of course with the addition of chocolate chips, for good luck.

I like serving these with tea in the afternoon, or with my morning cappuccino.

Click here to see 7 Satisfying Low-Carb Recipes.

Directions

Preheat the oven to 325 degrees. In a small bowl, combine the flours, baking soda, and salt. Mix well with a fork and set aside.

In a large bowl, beat the eggs. Add the oil, honey, and vanilla. Whisk to combine. Pour the dry ingredients into the wet ingredients and combine. Add the banana and mix well again. Stir in the walnuts and chocolate chips.

Pour into a greased muffin tin, filling each cup no more than ¾ of the way. Bake for 18-23 minutes, or until the centers are just set and the muffins are golden around the edges.

Let cool 10-15 minutes and serve.

Nutrition

Calories per serving:

296 calories

Dietary restrictions:

Gluten Free, Wheat Free, Peanut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:

15%

Servings:

12
  • Fat 228g 350%
  • Carbs 323g 108%
  • Saturated 35g 176%
  • Fiber 40g 161%
  • Trans 0g
  • Sugars 189g
  • Monounsaturated 19g
  • Polyunsaturated 70g
  • Protein 85g 171%
  • Cholesterol 394mg 131%
  • Sodium 3,842mg 160%
  • Calcium 596mg 60%
  • Magnesium 450mg 112%
  • Potassium 3,209mg 92%
  • Iron 16mg 89%
  • Zinc 7mg 47%
  • Phosphorus 1,866mg 267%
  • Vitamin A 169µg 19%
  • Vitamin C 30mg 50%
  • Thiamin (B1) 1mg 34%
  • Riboflavin (B2) 1mg 58%
  • Niacin (B3) 4mg 19%
  • Vitamin B6 2mg 109%
  • Folic Acid (B9) 258µg 65%
  • Vitamin B12 1µg 15%
  • Vitamin D 2µg 1%
  • Vitamin E 15mg 74%
  • Vitamin K 4µg 5%
Have a question about nutritional data? Let us know.
Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...