Chocolate Chip Banana Muffins with Psyllium Husk

Posted by on Nov 15, 2017 in Breads, Breakfast, Desserts | 2 comments

… Death of the Gums!

Chocolate Chip Banana Muffins with Psyllium Husk by

Have you ever used psyllium husk instead of xanthan gum or guar gum in your gluten-free baking?  I’ve been living/working/thriving in my gluten-free, dairy-free lifestyle for nearly 8 years now and for 5+ of them I relied on xanthan gum and/or guar gum as a binding agent to assist my gluten-absent flours. Then I learned about the magic of psyllium husk.

Ispaghula, more commonly known as psyllium, is most commonly used as a dietary fiber, though this is not my purpose for incorporating psyllium husk into my baking.

While gums have their rightful place in some gluten-free kitchens, and perform favorably when used in proper proportions, they easily can cause gummy textures in baked goods or pudding-like recipes. Additionally, xanthan and guar gums can cause intestinal and gut upset. This is the reason I continued looking for an alternative. Personal experience told me to move on.

For the past few years I have been testing all of my favorite baking recipes, substituting xanthan and guar with psyllium husk. It’s a game changer! I’m seriously NEVER going back to using gums again. All of my recipes have better flavor, better texture, and I never hear the words, “This has a funny taste”.

Chocolate Chip Banana Muffins with Psyllium Husk by

Is there a lot to learn before understanding how to incorporate psyllium husk into your baking? Simply put, no. Merely substitute an equal quantity of psyllium husk for your gum binder.

This Chocolate Chip Banana Muffin recipe is one of our favorites. And I’ve shared it with countless friends, colleagues, and family (99% of whom are not gluten-free foragers). It receives rave reviews.

If you’re interested in learning more about psyllium husk, I encourage you to research it online.

Will you be incorporating psyllium husk into your gluten-free baking? Have questions? Chat with me in the comments or send an email to me directly. I’d love to hear from you!

Chocolate Chip Banana Muffins Psyllium Husk by

Happy Baking … with psyllium husk!

Chocolate Chip Banana Muffins with Psyllium Husk

Servings: Makes 12 muffins
Prep Time: 10 Minutes
Total Time: 30 Minutes
Baking Time: 17-19 minutes
Cool Time: 5-10 minutes
Oven Temp: 375 °F


  • 1 teaspoon coconut oil - firm is best but not required
  • 2 cups gluten-free superfine brown rice flour
  • 1 1/2 teaspoons psyllium husk
  • 1/2 teaspoon kosher salt
  • 1 Tablespoon baking powder
  • 1/2 cup dairy-free dark chocolate chips
  • 1/3 cup packed light brown sugar
  • 1/3 cup granulated sugar
  • 1/3 cup grapeseed or coconut oil
  • 2 eggs
  • 3/4 cup mashed ripe banana


  • Preheat oven to 375ºF, with rack in center position of oven.
  • Oil the muffin tin cavities.
  • Add flour, psyllium husk, and salt to a bowl. Sift in the baking powder. Whisk together. Stir chocolate chips in to the flour. Set aside.
  • In a stand mixer, or using a hand mixer, blend the sugars and oil together until mixture looks like wet sand. Mix one minute longer.
  • Add eggs and beat about 45 seconds, until you reach a creamy consistency. Add mashed banana and mix until just stirred in well.
  • With mixer on low, gradually add in the flour mixture. Blend until well combined, scraping down sides of bowl a few times.
  • Scoop batter in to pan, keeping muffins equal.
  • Bake at 375ºF for about 17-19 minutes, or until muffins are golden brown and toothpick inserted comes out with just a few crumbs.
  • Cool muffins in pan on rack 10 minutes, then remove & continue cooling.

Safe food is a journey … Thrive!™


Other recipes you might enjoy:

Gluten-free Dairy-free Cinnamon Roll Breakfast Muffins

Cinnamon Roll Breakfast Muffins

Gluten-free Dairy-free Carrot Cake with Coconut Cream Topping

Carrot Cake with Coconut Cream Topping

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Chocolate Devil’s Food Doughnuts



  1. Is it 350 or 375?

    • Thanks for asking that question! And thank you for catching my error. 😉 The correct temp is 375ºF. I’ve also corrected it in the post. Happy Baking! xConnie

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