Gluten-Free Chocolate Chip Banana Muffins

close up photo of a banana muffin with chocolate chips on a platter

Gluten-Free Chocolate Chip Banana Muffins

A delicious gluten-free recipe for banana muffins made with a blend of gluten-free all-purpose flour and oat flour, Greek yogurt, ripe bananas, and semi-sweet chocolate chips.

Course Bread, Breakfast, Snack

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 260kcal

Author Amee

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

- 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