These banana chocolate chip gluten free muffins are moist and tender, with tons of banana flavor and pops of chocolate in every bite. Imagine a warm, soft muffin overflowing with chocolate and banana flavors paired with a cup of coffee to start the day or as an afternoon pick-me-up. You can't beat it!
When I think of sweet gluten-free breakfast recipes, the first thing that comes to my mind is muffins. They're so easy to make, and it's equally easy to adjust them to suit any taste, whether you want oatmeal chocolate chip muffins that taste like dessert for breakfast or hearty, chewy blueberry protein muffins for something a bit more substantial.
When I was pregnant with my daughter, before my Celiac Disease diagnosis, I would crave muffins. I'd buy prepackaged muffins and eat one every day for breakfas or an afternoon snack! Pair that up with a glass of milk? Well, it was pure Heaven. These days, I make gluten free muffin recipes and enjoy them with a cup of coffee, but that feeling still remains.
I love these gluten free banana chocolate chip muffins because they're so quick and easy, and their flavor makes them a great double-duty muffin perfect for both breakfast and brunch or afternoon snacking. They're great on their own or paired with savory breakfast options like this prosciutto waffle air fryer sandwich.
These gluten free banana and chocolate chip muffins are great if you have kids, as well. Their combination of intense banana flavor and chocolate chips makes them a breakfast or snack that everyone in the house will love, even toddlers.
Why You'll Love This Recipe
- Basic Ingredients: Everything you need for this recipe is probably in your kitchen right now. If you don't have everything you need, it's only a quick in-and-out trip to the grocery store away.
- Quick and Easy: This is a basic muffin recipe that only takes a few steps and less than 30 minutes to make.
- Soft and Tender: These muffins are so soft and tender and have the perfect crumb.
- Big Banana Flavor: I use a full 1 ½ cups of mashed ripe bananas for muffins that overflow with delicious banana flavor.
- Versatile: These sweet, delicious muffins are perfect for breakfast or brunch, served on their own or with your favorite savory breakfast options, and they make an excellent afternoon snack, as well.
- Customizable: You can easily adjust this recipe to make it your own by using different mix-ins like other kinds of chocolate chips or nuts.
- Great for Meal Prep: These freezer-friendly gluten free muffins make it easy to bake up extra and freeze for later.
Jump to:
Ingredients
You'll find a complete list of ingredients and their exact amounts in the recipe card at the bottom of the post.
Variations
- Sour Cream: You can use Greek yogurt as a substitute for sour cream to add more protein to the muffins. It's a great swap if you plan to serve them for breakfast, and the flavor and texture of the muffins are exactly the same.
- Chocolate Chips: Milk, semi-sweet, or dark chocolate chips all work very well with the banana flavor of the muffins. I used mini chocolate chips, but you could use regular chocolate chips for a chunkier bite.
- Add Nuts: Try adding chopped walnuts, pecans, almonds, or your other favorite nuts to add more flavor and texture.
- Blueberries: Add blueberries for a classic blueberry banana muffin flavor.
- Frosted: Top the muffins with my peanut butter cream cheese frosting for a classic combination of banana, chocolate, and peanut butter.
- Dairy Free: Use vegan butter and sour cream to make dairy free and gluten free banana muffins.
- Egg Free: Replace both eggs in this recipe with a flax egg. Mix 2 tablespoon of ground flaxseed with 6 tablespoon of water and let it sit for about 5 minutes until it reaches the consistency of egg whites.
How to Make Banana Chocolate Chip Gluten Free Muffins
Beat the wet ingredients in a mixer on medium speed until combined. Then, add the dry ingredients and mix on medium-low until combined.
Fold the chocolate chips into the batter with a rubber spatula. Then, divide the batter evenly in a 12-count, lined muffin tin with a large cookie scoop. Top with more chocolate chips if desired.
Bake at 425°F for 8 minutes. Then, reduce the heat to 340°F and bake until a toothpick inserted into the center comes out clean.
Cool until warm and enjoy!
Expert Tips
- Spoon your flour loosely into your measuring cup and level it off with a knife to ensure accurate measuring without compacting.
- Be sure your baking powder and baking soda are fresh for the best rise. If it's near or past its expiration date, replace it.
- Mix your dry and wet ingredients until just combined, meaning that everything is moistened. Overmixing can make the muffins tough.
- For the best crown, let your batter rest for about 10 minutes before baking the muffins.
- To avoid overmixing, fold your chocolate chips in with a spatula.
Banana Chocolate Chip Gluten Free Muffins FAQ
A good 1:1 gluten free baking flour is your best option when it comes to any gluten free baked good. The two brands tied for the top spot are Bob's Red Mill and King Arthur gluten free 1:1 baking flour.
To make your gluten free muffins moist, focus on adding extra moisture. Ingredients like applesauce, buttermilk, sour cream, and mashed banana add the moisture gluten free flour needs to bake properly. In addition, give your batter a few minutes to rest to ensure proper hydration of the gluten free flour.
When it comes to any baked good, the riper your bananas are, the better. At a minimum, your bananas should have dark brown spots all over the skin. However, as long as the bananas have not gone bad, they can never be too ripe. In fact, the best bananas are actually the ones that look awful, with their black skin and dark brown, super soft flesh inside.
Bananas can never be too ripe for baking. However, they can be rancid. If your bananas have mold on the skin, are oozing liquid, or have an off odor, don't use them. Otherwise, they're fair game for baking.
📖 Recipe
Banana Chocolate Chip Gluten Free Muffins
Equipment
Ingredients
- 1 ½ cups banana mashed
- 2 eggs large; room temperature
- 2 teaspoon vanilla extract
- ¼ cup butter melted and cooled
- ¼ cup sour cream
- 1 ¾ cups 1:1 gluten-free flour
- 2 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ½ cup granulated sugar
- ½ cup brown sugar
- ¼ teaspoon cinnamon
- ¾ cup chocolate chips plus extra for topping the muffins
Instructions
- Preheat the oven to 425 degrees and line a 12-count muffin tin with cupcake liners. Mash enough bananas very well to reach 1 ½ cups.
- In a stand mixer, combine the eggs, vanilla, mashed bananas, butter, and sour cream, and mix on medium speed for a minute until combined.
- Add the flour, baking powder, baking soda, salt, brown sugar, granulated sugar, and cinnamon, and mix on medium-low until just combined. Then, fold in the chocolate chips with a rubber spatula.
- Fill the lined muffin tin wells to the top using a large cookie scoop.
- Bake the muffins at 425 degrees for 8 minutes. Then, reduce the heat to 340 degrees, and continue baking the muffins for another 9 to 14 minutes until a toothpick inserted into the center comes out clean.
- Cool the muffins until warm or room temperature and enjoy!
Notes
- Store at room temperature for up to 4 days.
- Wrap individual muffins in plastic wrap and freeze for up to 3 months in an airtight, freezer-safe container or heavy-duty freezer bag.
- Bring to room temperature before serving.
- Spoon your flour loosely into your measuring cup and level it off with a knife to ensure accurate measuring without compacting.
- Be sure your baking powder and baking soda are fresh for the best rise. If it's near or past its expiration date, replace it.
- Mix your dry and wet ingredients until just combined, meaning that everything is moistened. Overmixing can make the muffins tough.
- For the best crown, let your batter rest for about 10 minutes before baking the muffins.
- To avoid overmixing, fold your chocolate chips in with a spatula.
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