The Real Food Dietitians · by Stacie Hassing★ 5.0
Gluten-Free Banana Muffins Recipe
NUTRITION · PER SERVING30M COOK
CAL 7%·PRO 5%
CARBS 21G57% OF CAL
1G FIBER3G ADDED10G INTRINSIC7G OTHER13G TOTAL SUGAR
FAT 6G35% OF CAL
9G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Simple banana muffins made with gluten-free flour, topped with chocolate chips. Freezer-friendly and perfect for lunchboxes or breakfast.
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View the full recipe on The Real Food Dietitians →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1½ cups gluten-free flour* (or use all-purpose flour if gluten-free is not needed)
- ¼ cup organic brown sugar or coconut sugar
- 1 teaspoon baking soda
- ½ teaspoon fine salt
- 3 medium ripe bananas, mashed (1 heaping cup)
- 2 large eggs (see egg-free sub below)
- ¼ cup avocado oil or olive oil
- 1 teaspoon pure vanilla extract
- ½ cup chocolate chips, plus extra for sprinkling on top, optional
At a glance
PER SERVING · TIME 30M
CAL 7%·PRO 5%
CARBS 21G57% OF CAL
1G FIBER3G ADDED10G INTRINSIC7G OTHER13G TOTAL SUGAR
FAT 6G35% OF CAL
9G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 213mg
- Total sugar
- 13g
- Added sugar
- 3g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 137mg
- Calcium
- 12mg
- Iron
- 0.16mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 213MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.