Gluten-Free Chocolate Chip Banana Muffins
This easy recipe for Gluten-Free Chocolate Chip Banana Muffins is made with ripe bananas, a blend of gluten-free flour and oat flour, and semi-sweet chocolate chips. This fluffy and moist muffin recipe is a favorite in our house!
If you cannot already tell, I have a banana obsession. It’s probably because there’s truly nothing like a warm, flavorful banana muffin. They are one of my favorite baked treats to have around the house because they make a delicious breakfast, snack, or quick dessert. These gluten-free banana muffins are made with a lot of nutritious ingredients so I don’t mind feeding the kiddos chocolate chips in the morning. 😉 If you’re not a chocolate chip fan, just substitute them with your favorite nuts.
And for those with food allergies, my recipe for Pumpkin Banana Muffins (which are fabulous, by the way) is a dairy-free, egg-free alternative.
Why You’ll Love This Recipe
- They use simple baking ingredients that you can find in any grocery store or may already have in your pantry.
- These gluten-free banana chocolate chip muffins have the perfect texture that’s soft and fluffy yet perfectly moist with the help of Greek yogurt.
- It’s a great recipe to make a double or triple batch to freeze leftovers.
Ingredients You’ll Need
- Mashed Ripe Bananas – You’ll need bananas that are very ripe as they add a naturally sweet flavor and help keep the texture moist on the inside.
- Gluten-Free All-Purpose Flour – Use a 1:1 blend of gluten-free flour with xanthan gum included. I like using the King Arthur brand for all my gluten-free muffins.
- Oat Flour – Oats add a nutty flavor and texture that will help keep you full and satisfied. Make sure it is certified gluten-free.
- Brown Sugar – Adds moisture and sweetness. You can swap with coconut sugar, just know that the coconut sugar doesn’t provide the same level of moisture retention as brown sugar. Brown sugar contains molasses, which adds moisture to baked goods.
- Baking Powder & Soda – Acts as a leavening agent so the muffins will rise and have a light, fluffy texture.
- Sea Salt – Brings all the flavors in the muffins together.
- Egg – Helps to bind the muffins together and makes them set properly.
- Coconut Oil or Grassfed Butter– Gives the muffins a smooth texture and rich flavor- go with your favorite option here. I’ve made them with both with delicious results. If you use butter, make sure it’s melted and cooled.
- Plain Greek Yogurt – Adds a creamy dense texture to the muffins that keeps them moist.
- Vanilla Extract – Make sure you use good quality vanilla for the best flavor.
- Chocolate Chips – I use semisweet or 60% cacao, but you can also use mini chocolate chips. Ghirardelli is my go-to chocolate chip brand.
How To Make Banana Chocolate Chip Gluten-Free Muffins
Step 1. In a mixing bowl, whisk together the dry ingredients: flour, oats, baking powder, baking soda, brown sugar, and salt.
Step 2. In a separate large bowl, whisk together the wet ingredients: mashed banana, brown sugar, vanilla, egg, coconut oil or butter, and Greek yogurt
Step 3. Add the dry ingredients to the wet ingredients gently making sure not to overmix. Then fold in the chocolate chips gently until combined.
Step 4. Spray a muffin pan with cooking spray. Fill 12 muffin cups with batter. Bake for 20-25 minutes in an oven that’s preheated to 350F until a toothpick comes out clean. Cool on wire racks before serving.
Recipe Tips
- Make sure all of your perishable ingredients are at room temperature before mixing up the batter. This helps to make sure that all of the ingredients are absorbed and bake evenly.
- Make sure your bananas are ripe enough before using them in this recipe. Ripe bananas are very sweet and break down easily giving the muffins a natural sweetness and smooth texture.
- Allow the melted coconut oil or butter to cool to room temperature before adding to the batter. This will help make sure you have the correct measurements and that all the ingredients absorb properly.
- Do not overfill the muffin liners as the batter will rise and could spill over. Fill them ¾ of the way full.
- Let the muffins cool on a wire rack before serving as it gives the muffins time to set at room temperature which makes it stay together better.
- Do not overmix the batter. Overmixing wheat flour could cause the batter to become tough which doesn’t make a great muffin texture.
Muffin Mix-Ins
If you don’t want to use chocolate chips in these muffins, try out these muffin mix-in alternatives.
- Chopped nuts: walnuts, pecans, cashews, or macadamia nuts.
- Dried fruit: cherries, strawberries, raisins, golden berries, currants.
- Shaved coconut
- Cacao nibs
- Fresh or frozen berries
- Cinnamon sugar
- Cooked apples
- Stewed peaches or pears
Storing & Freezing
Storing: The best way to store banana muffins is to line the bottom of an airtight container with paper towels then place each muffin on the bottom. Seal and store on the countertop for 4-5 days. Refrigerating the muffins will potentially dry them out, altering the flavor and texture.
Freezing: To freeze, wrap them individually in plastic wrap and then place them in a freezer-safe bag or airtight container for up to 3 months. Let them thaw on the counter at room temperature.
The best way to do this is to make sure your cold ingredients are at room temperature. This helps trap air in the batter making it fluffy.
I wouldn’t recommend it as they will not break down properly and will not be sweet. To ripen your bananas faster, add them to a brown paper bag with citrus fruit or an apple and let it sit for a few days closed.
More Delicious Muffin Recipes
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Gluten-Free Chocolate Chip Banana Muffins
Ingredients
- 3 medium bananas very ripe, mashed
- 1 cup gluten-free all-purpose flour King Arthur brand recommended
- 3/4 cup oat flour made with certified gluten-free oats
- 3/4 cup brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 egg
- 1/4 cup coconut oil or grass fed butter melted and cooled (go with your preferred option here)
- 3/4 cup plain full-fat Greek yogurt
- 1 tsp good quality vanilla extract
- 3/4 cup semisweet chocolate chips or 60% cacao (regular or mini chips)
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, combine all dry ingredients, including sugar.
- Whisk until well mixed.
- In the bowl of an electric mixer, combine banana, vanilla, egg, coconut oil and yogurt.
- Make sure that the coconut oil isn’t warm or it will solidify in chunks in your batter.
- It must be soft but make sure it has completely cooled before adding to your mixer.
- Mix until well incorporated on medium speed.
- Stir in flour mixture and chocolate chips. Spray muffin pan with cooking spray.
- Fill 16 muffin cups with batter.
- Bake for 20-25 minutes until toothpick comes out clean. Check muffins at 20 minutes and bake a little bit longer, if necessary, since oven temperatures can vary.
- Cool on wire racks.
Notes
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- Make sure your bananas are ripe enough before using them in this recipe. Ripe bananas are very sweet and break down easily giving the muffins a natural sweetness and smooth texture.
- When measuring the flour, spoon it into the measuring cup and level off with a knife.
Nutrition
*This post was originally published in January, 2012 and updated throughout.
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This sounds very much like my basic muffin recipe; I’ve made all kinds of variations on this! You could replace the bananas and chocolate with fresh or frozen blueberries; I’ve also made some with Craisins and fresh orange zest, or raisins with a teaspoon or two of cinnamon and a dash of nutmeg.
I think the raw sugar is so important here… makes that top nice and crunchy!!
i do love it this recipe and i hope i have some more recipe to made it to my child.. and i know my child love it this recipe i made.. it better for snack to.. hope i can made more recipe from here.. god bless all
This recipe is on repeat in our house!