Gluten Free Blender Banana Chocolate Chip Muffins
Serves: 12 large muffins
  • 3 ripe bananas
  • 1¼ cup gluten free all purpose flour
  • ¼ cup teff flour or whole grain gf flour
  • ½ avocado
  • ¼ cup pumpkin seed butter or favorite nut butter
  • ¼ cup melted coconut oil or favorite oil
  • ½ cup milk of choice
  • ¼ tsp guar gum or xanthan gum
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • 1 tsp apple cider vinegar
  • 1 Tbsp molasses
  • pinch of salt
  • ¾ cup allergen chocolate chips
  1. Combine all ingredients except chocolate chips in a blender (see note). Blend until smooth, scraping down sides. Remove blade.
  2. Mix in chocolate chips.
  3. Pour into oiled muffin tins (do not use paper liners)
  4. Bake at 375 for 26-28 minutes or until tooth pick comes out clean from center. Allow muffins to cool in the tin for 5 minutes then move to a wire rack.
If you don't have a high powdered blender you could use a food processor. Puree the fruit, milk of choice, and oil first then add the seed butter and flour. If you cannot find Teff flour use another whole grain flour such as sorghum, buckwheat or brown rice. These muffins freeze extremely well. Feel free to use frozen ripe bananas (just thaw first). For some reason these will stick to paper liners. The best option for on the go would be investing in reusable silicone baking cups.
Recipe by Petite Allergy Treats at