Gluten free banana chocolate muffins

I was able to make these gluten free banana chocolate muffins the other day and I wish I have doubled the batch. They turned out better than expected and the taste was just plain sensational!

Gluten free banana chocolate muffins | Eat Good 4 Life

I love baking with gluten free flours. The only ones I use are coconut, brown rice and almond flour. I don’t like to buy gluten free mixes and so far these 3 types of gluten free flours have worked for me while baking cookies, cakes, muffins and things of that nature!

For these gluten free banana chocolate muffins I used just coconut flour. Coconut flour is suited for cakes and muffins so if wanting to bake cookies I suggest brown flour instead.

You can also use dark chocolate chips for the batter instead of dark chocolate chunks, that is what I had on hand. They will both work.

I am planning of making different versions of these. My kids ate two at a time. So light, not that sweet at all and just perfect, so maybe I will use blueberries next time!

For the full banana chocolate muffins recipe make sure you visit my friends at There you will be able to purchase the coconut flour as well as any other flours that you may need for your baking and cooking like nuts, dried fruits, spreads and much more!

I hope you get to make these, I think you are going to love them.


Gluten free banana chocolate muffins | Eat Good 4 LifeGluten free banana chocolate muffins | Eat Good 4 LifeGluten free banana chocolate muffins | Eat Good 4 Life

This recipe is sponsored by The opinions and text are all mine. The end.

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  1. Beautiful! I love the flavour and the gorgeous colour contrast between green and dark.

  2. Love matcha! It is an acquired taste, but I am so glad I like it. What a neat recipe, and perfect for my mother-in-law who has Celiac.

  3. Such a great idea and a beautiful-looking muffin!

  4. Ive been wanting to try matcha for so long and when I see a post like this I want to try it even more! Gorgeous muffins…

  5. I can see why you were wishing you’d made a double batch! But hey – great tip on freezing them, so a double batch can’t possibly go to waste (as though there would be any left, though, right?!?!). Muffins always disappear so quickly at my house – my kiddos love nutritious muffins for after-school snacks! Great idea to add the matcha – thanks for the wonderful recipe!

  6. I love anything matcha flavored–especially with chocolate :)

  7. My kids would love to find these in their lunch :) What a great color too!

  8. Hello!!I was wondering if I can replace the almond and coconut flour with rice flour. As you probably know, here in Spain those type of flours are really expensive… I love your blog and you recipes!saludos desde Madrid!

    • You can but you may need a little bit more. Maybe 1 1/2 cups of brown rice flour. If the batter is too wet using 1 cup use more brown rice flour. Saludos y gracias por seguir mi blog :-)

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