These Gluten Free Banana Chocolate Chip Muffins are moist and tender, with tons of banana flavor and a touch of chocolate in every bite. I love to sit with these over a hot cup of coffee to make sure my day is starting off on the right foot. They also work great as an afternoon snack and it only takes a few minutes to make a fresh batch!
Quick Look: Gluten Free Banana Chocolate Chip Muffins
- ⏱ Prep Time: 10 minutes
- 🔥 Cook Time: 20 minutes
- ⏳ Total Time: 30 minutes
- 🍲 Serving: 12 muffins
- ⚡ Calories: 255 calories per muffin
- 🍂 Flavor Profile: sweet and filling. The perfect bite when you have a craving
- 👌 Difficulty: Easy, so you don't have to wait long for your sweet treat
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When I was pregnant with my daughter, before my Celiac Disease diagnosis, I was always craving muffins. I'd buy prepackaged muffins and eat one every day for an easy breakfast. Add in 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 old feeling still remains.
Since then, muffins have become my specialty. Oatmeal chocolate chip muffins, Blueberry Protein Muffins, and Vanilla Muffins With Oil & Chia Seeds are some of the best gluten free muffins around! They are easy to make and go great with my Prosciutto Waffle Air Fryer Sandwich. Bonus points too because my kids love them. But, they love anything with chocolate chips so maybe that isn't saying much.
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Why You'll Love This Recipe
- Great for Meal Prep: These freezer-friendly gluten free muffins make it easy to have extras on standby.
- Basic Ingredients: Everything you need for this recipe is probably in your kitchen right now!
- 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 have sweetness and the perfect crumb finish.
- 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.
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"I love starting the day off with one these muffins! I throw them in the microwave to heat them up and sometimes even add some maple syrup lol!"
- Cindy M.
Ingredients
You'll find a complete list of ingredients and their exact amounts in the recipe card at the bottom of the post.
- Ripe Bananas: Bananas are cheap and help elevate any easy recipe. The perfect addition to any muffin.
- Chocolate Chips: Milk, semi-sweet, or dark chocolate chips all work very well with the banana. of the muffins. I used mini chocolate chips, but you could use regular chocolate chips for a chunkier bite.
Flavor Variations
- Add Nuts: Try adding chopped walnuts, pecans, or almonds.
- Try Blueberries: Add blueberries for a classic blueberry banana muffin flavor that everyone loves.
- Dairy-Free Option: Use vegan butter and sour cream to make dairy free and gluten free banana muffins.
- Going 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 Gluten Free Banana Chocolate Chip Muffins
Step 1. Beat the wet ingredients in a mixer on medium speed until combined. Then, add the dry ingredients and mix on medium-low until combined.
Step 2. Fold the chocolate chips into the batter with a rubber spatula. Then, divide the muffin batter evenly in a 12-count, lined muffin tin with a large cookie scoop. Top with more chocolate chips if desired.
Step 3. 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.
Step 4. Cool until warm and enjoy!
Expert Tips
- Use Muffin Cups: This is a simple hack to make sure your muffin mixture can go in and out of the pan with ease!
- Measure your Flour: Spoon your flour loosely into your measuring cup and level it off with a knife to ensure accurate measuring without compacting.
- Use Melted Butter: This helps ensure the butter is evenly distributed across your batter.
- Use Fresh Ingredients: 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.
Banana Chocolate Chip Gluten Free Muffins FAQ
A good 1:1 gluten free flour is your best option when it comes to any gluten free baked good. Almond flour and coconut flour are other great options if you do not have a nut allergy.
Ingredients like applesauce, buttermilk, sour cream, and mashed banana add the moisture gluten free flour needs to bake properly. Make sure to let your batter rest, allowing it to properly hydrate 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. 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.
More Delicious Banana Recipes
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📖 Recipe
Gluten Free Banana Chocolate Chip 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 in an airtight container 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 on the counter before serving.
- 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.
Adam says
These look so moist and packed with banana flavor, and I love how the chocolate chips add a sweet touch.
Nicole Kendrick says
The banana flavor is so yummy with this one. And who doesn't love a touch of sweet on top?!?
Cylie says
These banana chocolate chip gluten-free muffins are so good. Soft, sweet, and loaded with chocolate chips, perfect for breakfast or snack time.
Nicole Kendrick says
They are always a breakfast favorite in my house! Make an extra batch, they will be gone before you know it, LOL!
Kelly says
I had so many overripe bananas in the freezer--this was the perfect way to use them up! Delicious!
Nicole Kendrick says
It is always a good time to make some of these muffins! Enjoy!
Nicole Kendrick says
This worked exactly as written, thanks!
Joan says
A gluten free recipe for muffins with simple ingredients? Oh, yes! And these are so delicious! Thanks for sharing!
Nicole Kendrick says
Thank you for your lovely comment! I appreciate you, Joan!