Like I said in my “BEST BANANA BREAD” Bananas are a staple in the kitchen and therefore having a go to banana bread recipe is a MUST.
Now when someone asked if my above recipe was for clean eatting I had to regrettably shake my head. IT is not…it has the enevitable flour, sugar, butter (yum)…and even pudding which makes for a not so clean recipe.
Gluten is cool, but non-gluten recipes are even MORE cool. So creating my go to gluten free recipe that incorporates honey for that sweetness and coconut oil for the moisture makes this recipe WORTH the non-gluten. On top of that I added chocolate chips cause we all deserve chocolate in our lives. You can spruce up clean-ness of the recipe by cutting the chocolate but I would beg you to consider maybe a dairy free or even high cocoa content instead!
The first time I made these, my kids were so attuned to the regular recipe, I was worried they would chuck these across the kitchen and demand their regular recipe…but the opposite happened. AND I QUOTE “These are better than your other banana muffins, I like them more I think.” WHAT? I had to double take and take in a quick breath. WHO are you? What have you done with my very picky eaters?
I’m confident to say, its safe to make these for your family without any hesitation. Look at your counter N O W. I know you see those peaky brown bananas calling your name. Do us all a favor and use them bananas right now. Then comment and let me know 🙂 Like I always say….this recipe is BEST enjoyed with loved ones.
Gluten Free Healthy Banana Bread
- 3 cups rolled oats or old fashion oats
- 2 tbsp light brown sugar
- ½ tsp cinnamon
- ¼ tsp salt
- 2 large eggs
- ¼ cup honey
- 3/4 large/medium size bananas
- 2 tsp vanilla
- 1 cup almond milk
- ¼ cup coconut oil
- 1 cup chocolate chips
preheat oven to 350 degrees. Grease a muffin pan with non stick cooking spray.
In a large bowl combine the oats, sugar, cinnamon, salt and baking soda.
In a medium bowl combine eggs, honey, mashed bananas, vanilla, milk and coconut oil.
Add the wet ingredients into the dry ingredients. Stir until combined, do not overmix.
Fold in the chocolate chips. Scoop batter evenly into prepared muffin tin.
Bake for 30 minutes or until set and the tops are slightly brown. Allow the muffins to cool in the pan for 10 minutes then remove to cool completely.