Gluten-Free Banana Chocolate Muffins

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I think muffins are the best breakfast, don’t you? It’s almost like a cupcake that’s ok to eat before noon! And these are even better because they’re free of gluten, grain, and dairy! It doesn’t get any better than gluten-free banana chocolate muffins, does it?

*This post has been generously sponsored by Taylor & Colledge. All opinions are my own*

Want to know another reason I’m digging this new recipe creation? Because it’s a small batch recipe too! That’s right. This recipe makes only 6 muffins at a time! So if you’ve got a smaller family, or you’re a single person like me who can’t possibly get through a dozen muffins (because they’re oh so clean that they don’t last very long just sitting around), then this is the recipe for you! 

Gluten-Free Banana Chocolate Muffins

Don’t forget to check out the rest of the #backtoschooltreats recipes from my fellow bloggers (find these at the end of the post)! Also, tomorrow is the last day to enter our fabulous giveaway! You can enter the rafflecopter below. 

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Gluten Free Banana Bread Muffins

Ingredients

• 3 tbsp almond butter
• 1 egg
• 1/4 cup dairy free yogurt I used Kite Hill's almond yogurt
• 1 large over ripe banana mashed
• 1/2 cup almond flour
• 2 tbsp coconut flour
• 2 tbsp sugar
• 2 tbsp cocoa powder
• 1/2 tsp baking soda
• 1/2 tsp Taylor & Colledge vanilla bean paste
• 1/2 tsp cinnamon
• Pinch clove
• Pinch nutmeg
• 1/4 cup chopped walnuts

Instructions

1. Preheat oven to 350 degrees. Line muffin tin with liners or spray with coconut oil.

2. In a large mixing bowl or kitchenaid, combine almond butter, egg, and yogurt together. You may need to scrape sides to incorporate all almond butter.

3. Add rest of ingredients together. Blend until well combined.

4. Pour 1/4 cup servings into muffin tin.

5. Bake 13-15 minutes or until a toothpick comes out clean. Let cool in pan 5 minutes before removing. Cool completely before serving or muffins may fall apart,