Close up of a banana chocolate chunk muffin with a bite out of it.
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5 from 2 votes

Gluten Free Banana Chocolate Chunk Muffins

These Gluten Free Banana Chocolate Chunk Muffins, which are made with coconut flour, are yummy and easy to make!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Servings: 4
Calories: 559kcal
Author: Chrystal Johnson



  • Pre-heat your oven to 350° F and line a 12-muffin cup tin with 8 unbleached paper liners.
  • In a large mixing bowl, combine the bananas, almond butter, maple syrup, egg and vanilla extract. Whisk briskly until the batter is fairly smooth.
  • Add the coconut flour, baking soda and sea salt then stir until well combined. Fold in the chocolate chunks until they're distributed evenly throughout the batter.
  • Divide the batter equally between the 8 muffin cups and place the pan in the pre-heated oven to bake until cooked through and puffy, approximately 18-20 minutes. When done, a toothpick should come out clean when inserted into the center.
  • Remove the pan from the oven and allow your muffins to cool for 10-15 minutes before removing from the muffin tin to serve. Enjoy!


Calories: 559kcal | Carbohydrates: 48g | Protein: 13g | Fat: 35g | Saturated Fat: 7g | Cholesterol: 42mg | Sodium: 240mg | Potassium: 742mg | Fiber: 8g | Sugar: 29g | Vitamin A: 95IU | Vitamin C: 5.1mg | Calcium: 207mg | Iron: 3.3mg