Get your dose of chocolate in the form of Gluten Free Chocolate Chip Banana Muffins! These muffins have a fluffy and moist texture while bursting with banana and chocolate chip flavor- the best combo in my opinion. They’re easy to make and made gluten-free with the use of almond flour and naturally sweetened with bananas. Speaking of easy and healthy recipes, try these other quick and delicious muffins like our Gluten-Free Blueberry Lemon Poppy Seed Muffins or Quick Banana Oatmeal Blueberry Muffins.

WHY YOU’LL LOVE THeSe Gluten Free Chocolate Chip Banana Muffins

• Easy to Make. These Gluten Free Chocolate Chip Banana Muffins come together in 10 minutes or less. The longest part is baking the muffins, but everything else is quick and easy.
• Individual Size. Muffins are the best because they are personal size! No need to slice and serve.
• Perfect Texture. These muffins are fluffy and moist with the best banana flavor and loaded with chocolate chips that make them irresistible.

INGREDIENTS

Banana: The ripe bananas are the natural sweetener in these muffins and give a delicious banana flavor.

Almond Butter: You could use any nut butter just be sure to use the creamy ones. This adds wonderful texture to the muffins.

Eggs: Binds everything together to create these wonderful muffins.

Vanilla Extract: Adds a hint of vanilla to the muffins.

Almond Flour: The base ingredient for the muffins that offers structure and keeps these gluten-free.

Baking Soda: This helps the muffins rise and lends to a nice tall muffin.

Spices: The cinnamon and nutmeg give these muffins the classic banana bread flavor.

Chocolate Chunks: You can use mini chocolate chips instead of chunks. Either way, the muffins will be delicious.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. Preheat oven to 350F and line a muffin tin with liners or grease. Set it aside.
2. In a large bowl, whisk together mashed banana, almond butter, eggs, and vanilla. Set it aside.
3. In a small bowl, stir almond flour, baking soda, and spices.
4. Add dry ingredients to wet ingredients and stir till combined. Fold in chocolate chips or chunks.
5. Fill muffin tins until about 3/4 full and add chocolate chips or chopped-up chocolate on top if desired.
6. Bake for 18-22 minutes or until the toothpick comes out clean when inserted.
7. Let cool for 5-10 minutes. Enjoy and eat for a quick breakfast, sweet snack, or dessert. I like to make these at the start of the week and have them available to eat whenever.

SUBSTITUTIONS/VARIATIONS

• Swap the nut butter. Use any preferred nut butter from organic peanut butter to cashew butter. The amount used is the same.
• Add chopped nuts. Crushed pecans or walnuts would taste delicious in these muffins and add a crunchy texture.

Tips/STORAGE

For best results, use ripe bananas as it acts as the natural sweetener in this recipe.

Store muffins in a sealed container on the counter or in the fridge for 3-4 days. 

Freeze in a freezer-safe container for up to 3 months and thaw on the counter when ready to enjoy.

Gluten Free Chocolate Chip Banana Muffins

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• Author: Michelle Powell
• Total Time: 30 minutes
• Yield: 12 muffins
• Diet: Gluten Free

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These one-bowl Gluten Free Chocolate Chip Banana Muffins are fluffy, moist with the best banana flavor, and loaded with chocolate chips that make them irresistible. They’re great for breakfast, a snack, or even a dessert. This recipe is simple to make and yields a batch of muffins that everyone will love.

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Ingredients

• 1 cup mashed banana (about 2 large or 3 small bananas)
• 1/2 cup almond butter
• 1 egg
• 1/2 tsp vanilla
• 1.5 cups almond flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 cup chocolate chips or chunks

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Instructions

1. Preheat oven to 350F and line a muffin tin with liners or grease. Set it aside.
2. In a large bowl, whisk together mashed banana, almond butter, eggs, and vanilla. Set it aside.
3. In a small bowl, stir almond flour, baking soda, and spices.
4. Add dry ingredients to wet ingredients and stir till combined. Fold in chocolate chips or chunks.
5. Fill muffin tins until about 3/4 full and add chocolate chips or chopped-up chocolate on top if desired.
6. Bake for 18-22 minutes or until the toothpick comes out clean when inserted.
7. Let cool for 5-10 minutes. Enjoy and eat for a quick breakfast, sweet snack, or dessert. I like to make these at the start of the week and have them available to eat whenever.

Notes

• Ripe bananas work best as they act as the natural sweetener in this recipe.
• Store muffins in a sealed container on the counter or in the fridge for 3-4 days. 
• Freeze in a freezer-safe container for up to 3 months and thaw on the counter when ready to enjoy.

• Prep Time: 10 minutes
• Cook Time: 20 minutes

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If you’re a fan of cookie recipes, such as Key Lime Ricotta Cookies and Brown Butter Sourdough Chocolate Chip Cookies, you’re going to love this easy Gingerbread Thumbprint cookie recipe.

Soft, pillowy gingerbread with sunken centers and slightly crisped edges, plus a little nook with creamy dairy-free maple cream cheese frosting packed with ginger spice and molasses flavors. Don’t worry, this healthier option doesn’t compromise the classic gingerbread flavor.

WHY YOU’LL LOVE THeSe SOft Gingerbread Thumbprint Cookies

• Easy to Make. These easy gingerbread thumbprint cookies come together in under 15 minutes. The longest part is letting the cookies completely cool after baking, but it is so worth the wait!! I promise!!
• Flavorful. These soft gingerbread thumbprint cookies are a delicious cookie that seriously tastes like a true gingerbread cookie. The ginger spice and molasses flavor of every bite makes you come back for more.
• Healthy Dessert. These vegan gingerbread thumbprint cookies are gluten-free and dairy-free thanks to the almond flour cookie, a bit of coconut oil instead of butter, and vegan cream cheese. They are also made with unrefined sugars like maple syrup and molasses, plus we packed them with healthy fats thanks to the almond flour and coconut oil!

INGREDIENTS

Maple Syrup- Adds natural sweetness.

Blanched Almond Flour- Helps the cookie come together and gives the cookie its soft texture.

Molasses- Adds a deep natural sweetness and depth of flavor to the cookie.

Vanilla Extract– Adds flavor and sweetness.

Coconut Oil- Brings the cookie together, making it a rich and soft cookie.

Spices- The ground ginger, cinnamon, nutmeg, and cloves bring the gingerbread flavors to life.

Cream cheese– The delicious cookie is topped with a delicious maple cream cheese center frosting.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Set it aside.
2. In a large bowl, whisk to combine the coconut oil, maple syrup, molasses, and vanilla.
3. Add almond flour, salt, and spices and stir until dough forms. Allow dough to rest for about 3 minutes, then stir to combine again. If the dough seems too wet to roll into a ball, add 2-3 more tablespoons of almond flour.
4. Scoop dough and roll it into a ball no bigger than a tablespoon.
5. Roll into balls and set in even rows on the lined baking sheet. Using your index finger, make an indention in the center no more than halfway down.
6. Bake for 12-14 minutes, then transfer cookies to a wire rack to cool completely.
7. Add the maple cream cheese frosting ingredients to a bowl while the cookies are cooling. Using an electric mixer, beat until smooth. Place frosting in the refrigerator until cookies have completely cooled.
8. Once the cookies have cooled, fill each indention with the cream cheese frosting and enjoy.

Tips for Making SOFT Gingerbread Thumbprint Cookies

1. Let the cookie cool: make sure to let the cookie completely cool before adding the maple cream cheese frosting so that the filling does not melt.
2. Remember to refrigerate frosting: while the cookies are cooling, make the maple cream cheese frosting and allow it to firm up in the fridge before adding to the cookies. This will make for a thicker filling.
3. Change the filling: not a fan of vegan cream cheese? You can substitute for standard cream cheese or swap for white chocolate chips.

Storing these soft Gingerbread Thumbprint Cookies

These soft gingerbread thumbprints are best the day they are made but can be stored in an airtight container in the refrigerator for 2-3 days.

Gingerbread Thumbprint Cookies

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• Author: Michelle Powell
• Total Time: 30 minutes
• Yield: 24 cookies

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Description

Let’s make healthy Gingerbread Thumbprint Cookies this holiday season! The warm and spicy flavors of a classic soft gingerbread cookie made gluten-free paired with a creamy dairy-free maple cream cheese frosting make these the most delectable holiday cookies.

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Ingredients

Cookie Ingredients:

• 1/2 cup coconut oil, melted and cooled
• 1/2 cup maple syrup, room temperature
• 2 tbsp molasses
• 2 tsp pure vanilla extract
• 3 cups almond flour
• 1/4 tsp salt
• 1 tbsp ground ginger
• 1 tbsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves

Maple Cream Cheese Frosting:

• 2 ounces dairy-free cream cheese
• 1/4 tsp pure vanilla extract
• 1 1/2 tbsp maple syrup

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Instructions

1. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Set it aside.
2. In a large bowl, whisk to combine the coconut oil, maple syrup, molasses, and vanilla.
3. Add almond flour, salt, and spices and stir until dough forms. Allow dough to rest for about 3 minutes, then stir to combine again. If the dough seems too wet to roll into a ball, add 2-3 more tablespoons of almond flour.
4. Scoop dough and roll it into a ball no bigger than a tablespoon.
5. Roll into balls and set in even rows on the lined baking sheet. Using your index finger, make an indention in the center no more than halfway down.
6. Bake for 12-14 minutes, then transfer cookies to a wire rack to cool completely.
7. Add the maple cream cheese frosting ingredients to a bowl while the cookies are cooling. Using an electric mixer, beat until smooth. Place frosting in the refrigerator until cookies have completely cooled.
8. Once the cookies have cooled, fill each indention with the cream cheese frosting and enjoy.

Notes

• Not a fan of vegan cream cheese? You can substitute for standard cream cheese or swap for white chocolate chips. 
• These gingerbread thumbprints are best the day they are made but can be stored in an airtight container in the refrigerator for 2-3 days.

• Prep Time: 15 minutes
• Cook Time: 15 minutes

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If you’re a fan of dessert recipes, such as an Easy Paleo Apple Crisp and Brown Butter Sourdough Chocolate Chip Cookies, you’re going to love this easy Gluten Free Pecan Pie Bars Recipe.

Sticky, sweet, crunchy, full of caramel, and perfectly rich, who wouldn’t love it? They’re easy to make and healthy to eat. They are a delicious option for those who are a fan of pecan pie, but looking to avoid corn syrup in their recipes. Don’t worry, this healthier option doesn’t compromise the original pecan pie flavor.

In addition, these bars are much more convenient and quicker than a pie.  They’re great for any time of the year but I especially love them around Thanksgiving and Christmas. 

WHY YOU’LL LOVE THeSe Gluten-Free Pecan Pie Bars

• Easy to Make. These easy pecan pie bars come together in under 15 minutes. The longest part is letting the bars completely cool after baking, but it is so worth the wait!! I promise!!
• Flavorful. These chewy pecan pie bars are a delicious bar that seriously tastes like true pecan pie. The buttery and sweet flavor of every bite makes you come back for more.
• Healthy Dessert. These healthy pecan pie bars are grain and gluten-free thanks to an almond flour shortbread cookie crust. They are also dairy-free thanks to a bit of coconut oil instead of butter and made with unrefined sugars like maple syrup and coconut sugar, plus we packed them with healthy fats thanks to the almond flour and pecans!

INGREDIENTS

Maple Syrup- Adds natural sweetness.

Blanched Almond Flour- Helps the crust come together and gives the crust its shortbread texture.

Pecans- The star of the show! The toasted and buttery flavor of the pecans makes every bite delicious.

Vanilla Extract– Adds flavor and sweetness.

Coconut Sugar- Adds natural sweetness. You can use brown sugar if preferred.

Coconut Oil- Brings the crust together, making it rich and shortbread-like.

Salt- The salt helps sharpen the flavors.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. Preheat the oven to 350 degrees F. Line an 8×8 inch square pan with parchment paper and set it aside.
2. In a medium bowl, add the almond flour, coconut oil, maple syrup, vanilla extract, and salt. Mix with a fork until it forms a nice thick crumb texture. Add to the pan and use your fingers to press down evenly. Bake for 6-7 minutes. Set aside to cool while you make the pecan pie filling.
3. In a medium saucepan, add coconut sugar, maple syrup, vanilla, and place over medium-low heat. The caramel mixture will melt together and begin to simmer and bubble along the edges. Make sure you stir constantly during this process. Add in pecans and let the mixture continue to cook for 30 more seconds, then immediately pour the caramel pecan mixture on top of the cooled shortbread and evenly spread pecans over the top with a rubber spatula. Tip– you will need to do this gently, but quickly so the caramel doesn’t harden up.
4. Bake for 17-20 minutes, then remove from the oven and allow to cool completely. The mixture will solidify once it cools. Once completely cool, transfer to the fridge for at least an hour, then cut into 16 bars and serve. If the bars are too hard to cut, you may need to let them thaw out a bit at room temp for 10-15 minutes. Option to sprinkle with sea salt. Enjoy!

Tips for Making Gluten-Free Pecan Pie Bars

1. Let the crust cool: make sure to let the crust cool a bit before adding the pecan pie filling so that the filling and crust do not blend all together. Be sure to also let the bars cool before putting them in the fridge.
2. Remember to refrigerate: once the pecan pie bars have completely cooled, remember to refrigerate them for at least one hour before serving so that they stay together well. I know it’s hard, but these are so worth the wait!

Storing these Gluten-Free Pecan Pie Bars

I recommend storing these bars covered in the refrigerator for up to 1 week.

These easy Gluten Free Pecan Pie Bars are freezer-friendly! Once they’re completely cooled, simply place them in an airtight container and pop them in the freezer for up to 3 months. When you’re ready to enjoy one, just let it thaw a bit before eating.

Gluten Free Pecan Pie Bars

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• Author: Michelle Powell
• Total Time: 1 hour 40 minutes
• Yield: 16 bars
• Diet: Gluten Free

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These easy Gluten Free Pecan Pie Bars seriously taste like a slice of your favorite pecan pie but are made healthy. They are loaded with wholesome ingredients and naturally sweetened with maple syrup. With only seven ingredients these Gluten Free Pecan Pie Bars are easy to make and are the perfect dessert for the holidays!

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Ingredients

For the shortbread crust:

• 1 ½ cups packed fine-blanched almond flour
• 3 tbsp melted and cooled coconut oil (or melted butter)
• 3 tbsp pure maple syrup
• 1 tsp vanilla extract
• ¼ tsp salt

For the filling:

• ½ cup coconut sugar
• ⅓ cup pure maple syrup
• 1 tsp vanilla extract
• Pinch of salt
• 1 ½ cups pecans, roughly chopped

Optional topping:

• Sea salt, for sprinkling on top

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Instructions

1. Preheat the oven to 350 degrees F. Line an 8×8 inch square pan with parchment paper and set it aside.
2. In a medium bowl, add the almond flour, coconut oil, maple syrup, vanilla extract, and salt. Mix with a fork until it forms a nice thick crumb texture. Add to the pan and use your fingers to press down evenly. Bake for 6-7 minutes. Set aside to cool while you make the pecan pie filling.
3. In a medium saucepan, add coconut sugar, maple syrup, vanilla, and place over medium-low heat. The caramel mixture will melt together and begin to simmer and bubble along the edges. Make sure you stir constantly during this process. Add in pecans and let the mixture continue to cook for 30 more seconds, then immediately pour the caramel pecan mixture on top of the cooled shortbread and evenly spread pecans over the top with a rubber spatula. Tip– you will need to do this gently, but quickly so the caramel doesn’t harden up.
4. Bake for 17-20 minutes, then remove from the oven and allow to cool completely. The mixture will solidify once it cools. Once completely cool, transfer to the fridge for at least an hour, then cut into 16 bars and serve. If the bars are too hard to cut, you may need to let them thaw out a bit at room temp for 10-15 minutes. Option to sprinkle with sea salt. Enjoy!

Notes

• Let the crust cool: make sure to let the crust cool a bit before adding the pecan pie filling so that the filling and crust do not blend all together. Be sure to also let the bars cool before putting them in the fridge.
• Remember to refrigerate: once the pecan pie bars have completely cooled, remember to refrigerate them for at least one hour before serving so that they stay together well. I know it’s hard, but these are so worth it!

• Prep Time: 1 hour 15 minutes
• Cook Time: 25 minutes

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The best gluten-free pancakes anyone?

These gluten-free pancakes are a staple in our household and I’m sure will quickly become a go-to for your family too! My oldest child is always requesting these daily. Of course, chocolate chips are a must for him.

Did you know you can still enjoy yummy pancakes without inflammatory ingredients? Therefore, as a foodie myself, we’re always searching and sharing better-for-you ingredient swaps, so you can keep eating what you enjoy most, but without the inflammatory ingredients.

What we swapped to keep the best gluten-free pancakes anti-inflammatory:

• We swapped all-purpose flour for an all-purpose gluten-free baking flour to aid in better digestion.
• We swapped refined table sugar for a better-for-you sugar like honey.
• We swapped whole eggs for a lighter option like beaten egg whites.
• We swapped standard sugary and dairy chocolate chips for non-dairy and minimal sugars like Enjoy Life dark chocolate chips.

Thus, our focus is always on the ingredients because what you put into your body matters. When you nourish your body with better ingredients, you, in turn, can better serve those around you.

These simple ingredient swaps can help reduce inflammation caused by food and also fuel your digestive system with better ingredients.

Feel free to replace the chocolate chips with these options instead:

You could use banana slices, walnuts, pecans, blueberries, etc just to name a few.

Our kids are chocolate fans, so chocolate chips are always our go-to, but feel free to swap your favorite add-in or enjoy the gluten-free pancakes plain.

Are you ready to cook the best gluten-free pancakes?

Let’s dive in, friend!

the best gluten-free pancakes

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• Author: Michelle Powell
• Total Time: 20 minutes
• Yield: 4-5

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Super thick and fluffy gluten-free pancakes! Melt in your mouth, golden brown, and will have you coming back for more.

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Ingredients

• 1 1/3 cups gluten-free all-purpose baking flour (1:1 ratio)
• 1 tsp baking powder
• 1/2 tsp sea salt
• 1/2 tsp baking soda
• 1 tbsp honey
• 1/2 tsp vanilla extract
• 2 tbsp oil
• 3/4 cup water +2 tbsp (warm)
• 2 egg whites stiffly beaten (set aside)
• dark chocolate chips, optional (I used the Enjoy Life brand)
• maple syrup, optional

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Instructions

1. In a large bowl, combine all the ingredients (except the beaten egg whites).
2. Then gently fold in the egg whites. Add in chocolate chips, if using, and fold in.
3. Heat a griddle or pan to medium heat and spray with olive oil or melt butter for a yummy golden brown crust. Ladle pancake batter onto the pan, flip pancakes over when they begin to puff, and become lightly browned on the edges, about 3-4 minutes per side.
4. Serve with maple syrup or your favorite fruit. Enjoy!

Notes

Add in’s: You can replace the chocolate chips with options like blueberries, strawberries, or sliced bananas. Or, leave add in’s out.

• Prep Time: 10 mins
• Cook Time: 10 mins

One More Thing!

This recipe is part of our collection of breakfast recipes. Check it out!

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