Gluten-Free Chocolate Chip Muffins


This recipe came about one weekend morning when I discovered that I had some pretty ripe bananas. It was also in part due to my professional procrastination skills. Instead of doing what I probably needed to be doing (i.e. laundry, grocery shopping, cleaning, paying bills...ya know, super-fun-adult-stuff) I decided to take a bake break. A procrastibake. Bake breaks (try saying that 10 times fast…) seldom occur in my house, much to my husband's dismay. I love baked goods of all kinds, I’m simply not big on baking.


On this morning, however, I had all the ingredients to whip up a banana bread concoction, including some almond flour that had been hanging out in the pantry for a few weeks, begging to be used. Seriously. Every time I opened the pantry, it was like, “Hey! You! Remember when you bought me a few weeks ago on a whim because I was on sale? You couldn’t pass me up. You said you loved how almond flour makes baked goods soft, dense, with a hint of nutty sweetness.” You guys don’t have conversations with your food?😉

Anyway. Silly dietitian conversations with food aside…I decided to “wing it” and make some gluten-free banana muffins.  I made this recipe “gwoo-ten fwee” in honor of my favorite four-year-old buddy, Arlo, who has a gluten intolerance. He and his parents stopped by the morning I made these, just in time for them to come out of the oven! Arlo approved, so you know they gotta be good, right? Check them out for yourself and enjoy! What is your favorite “procrastibake” recipe?



Gluten Free Chocolate Chip Muffins

These muffins are high in filling fiber and low in added sugars. Enjoy as a quick, "grab and go," breakfast treat!

Course: Breakfast
Cuisine: Gluten Free
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 12 muffins


  • 1/2 cup rolled oats
  • 2 cups almond meal
  • 1/4 cup flax meal
  • 1/4 cup brown sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 1/3 cup Greek yogurt, plain
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/4 cup unsweetened almond milk (or substitute any type of milk)
  • 2 medium bananas (extra ripe)
  • 1/2 cup dark chocolate chips


  1. Preheat oven to 350 degrees F. Line muffin pan with muffin tins and spray tins lightly with cooking spray.

  2. Add all ingredients (except for chocolate chips) to a blender. Blend on medium-high until well combined. OR, mix all ingredients in a bowl using a hand mixer on medium-high until well combined.

  3. Transfer batter to a medium sized bowl and stir in dark chocolate chips.

  4. Fill muffin tins about 3/4 full with batter mixture. Bake for about 15 minutes, until toothpick inserted into middle of muffin comes out clean. Let cool or enjoy fresh from the oven!

Recipe Notes

Muffins can be kept in a sealed, air tight container for up to 1 week.