It really drives me crazy to waste food (especially when it’s high quality, organic produce that I’ve paid good money for) so I try to do everything in my power to use every last bit of my groceries. As soon as I see an overabundance of something, or that it’s going off, I take a seat next to my cookbook collection and start flipping through all of the hundreds of recipes to get inspired by something to make with what needs to be used up.

Last weekend I noticed that I had two bananas sitting in my fruit bowl that were slowly but surely going off. I was in the mood to bake and I wanted cookies. Of course when you see browning bananas the first thing that normally comes to mind is banana bread, but that’s not what I wanted in this case.

Since my beloved cookbooks weren’t bring up what I was searching for — something that involved bananas, almond flour and chocolate — I took to the internet to find it. The result? These gluten-free (and vegan depending on the chocolate you use) cookie muffin things!

These are kind of like a fusion between banana bread, muffins and cookies. Sure, hot out of the oven all gooey they were simply scrumptious but how about the next day after sitting in a fridge? I promptly tested them on my friend Glenda )another healthy foodie freak like me) when I got to work for her seal of approval. The verdict? She wanted the recipe which meant it was a green light for this blog post!

These gluten-free banana almond flour cookie muffins with chocolate chips will take you hardly anytime at all and last really well for a full week. Here’s how to make them:



2 1/2 cups almond meal/flour

1/8 coconut oil (melted)

2 ripe bananas

3 tbsp maple syrup

1/4 tsp sea salt

1/2 tsp baking soda

2 tsp vanilla

1/2 cup chocolate chips


Preheat your oven to 350 (if your oven isn’t so hot I’d recommend bumping it up a bit), mix all dry ingredients together in a bowl, then add in mashed bananas. Now add wet ingredients and mix. Once mixed fold in chocolate chips. Use a tablespoon to spoon the mixture onto a well-greased baking sheet (or sheets).

 Once the oven is heated, bake for 15-20 minutes. This mixture is fairly wet so add ore time as needed. Get them nice and golden brown with a firm-ish outside and gooey inside without burning the crap out of them. Be patient and gentle grasshopper! Let cool and enjoy.

Hope you love these as much as I do!


The post {Recipe} Gluten-Free Banana Cookie Muffins! appeared first on Gracie Carroll.