These moist gluten free banana chocolate chip muffins are delicious, fluffy, perfectly sweet and a healthy option that would make a great breakfast or grab and go snack! Easily made in one bowl using gluten free flour makes them both gluten and dairy free.
Gluten Free Banana Chocolate Chip Muffins
Oh that freshly baked banana bread smell…. I LOVE banana bread! Back in my gluten and dairy eating days I had my recipe DOWN and whipped up so many delicious loaves of banana bread and man oh man have I missed it! These gluten free banana bread chocolate chip muffins are three years in the making! I’ve had so many failed gluten free banana bread muffins and loaves over the years trying to get it juuust right and now I can confidently say, these gluten free banana bread muffins are perfect and I’m so excited for you to enjoy them with me.
Looking for more delicious gluten free muffin recipes? Don’t miss these Gluten Free Blueberry Muffins and Gluten Free Chocolate Zucchini Muffins.
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Ingredients to make Gluten Free Banana Muffins
- eggs
- maple sugar or coconut sugar
- 3 medium ripe bananas
- avocado oil
- vanilla extract
- gluten free baking flour
- baking soda
- baking powder
- ground cinnamon
- unrefined sea salt
- chocolate chips
Helpful tools to make this recipe:
- standard 12 cup muffin pan
- standard parchment paper liners
- whisk + rubber spatula
- 1/4 cup cookie scoop
- oven mitts
- metal cooling rack
- muffin storage container
How to make Gluten Free Banana Bread Muffins
*Full recipe instructions listed in the recipe card below.
This easy recipe can all be made in one bowl. To begin, preheat the oven to 350 degrees F. Line a standard 12 cup muffin pan with parchment paper muffin liners or grease well.
In a large mixing bowl, cream together the eggs and sugar using a whisk. Then add in the mashed banana, avocado oil and vanilla extract. Mix until combined being careful not to over mix. Then add the flour, baking soda, baking powder, cinnamon and salt and mix well until just combined.
Swap out your whisk for a rubber spatula and fold in the chocolate chips to the muffin batter. Using a 1/4 cup cookie scoop, evenly scoop one heaping scoop into each muffin liner. Top each muffin cup with a few more chocolate chips if you desire (this will make them visible from the outside of the muffin – if you have kids I highly recommend making the chocolate visible!)
Bake in a preheated oven for 20-22 minutes, until golden and a toothpick inserted into the center comes out clean. Remove the muffins from the oven and allow them to rest for 5 minutes in the muffin pan before transferring them to a metal cooling rack to finish cooling.
Enjoy while warm or store in an airtight container once completely cooled for up to 3 days on the counter or up to 7 days in the fridge. Eat and enjoy!
Want to make Banana Mini Muffins?
Who doesn’t love a cute mini muffin? In order to turn this recipe into banana mini muffins, you will need to work in batches using a mini muffin pan with mini liners. This recipe will make 36 mini muffins. Simply bake the mini muffins in a preheated 350 degree oven for 10 minutes until a toothpick inserted into the center comes out clean.
Substitutions for this recipe:
- Gluten Free Flour – This recipe uses a 1:1 ration gluten free flour, if you are not gluten free you can substitute all-purpose wheat flour in equal amounts in it’s place.
- Eggs – If you want to make this recipe Vegan or Egg Free you can use an egg substitute (this is my favorite one for baking) or flax eggs. You will want to use enough of the substitute you choose to equal 2 eggs.
- Avocado Oil – Avocado is my favorite neutral tasting, high heat stable oil however since we are baking at 350 degrees and not higher you can substitute olive oil in it’s place if you prefer.
Can you freeze banana muffins?
To freeze banana muffins, allow to cool completely then wrap individually in plastic wrap before transferring the muffins to a zip lock bag. Label the bag with the recipe name and date. Muffins can be stored in the freezer for up to 3 months.
How do you defrost banana muffins?
Remove the muffins from the freezer the night before planning to enjoy them and allow them to sit overnight in the fridge. The next day unwrap and eat as is or warm in a 300 degree oven for 2-3 minutes.
More Gluten Free Muffin Recipes:
- Gluten Free Blueberry Muffins
- Healthy Chocolate Zucchini Muffins
- Pumpkin Protein Muffins
- Gluten Free Cornbread Muffins
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Gluten Free Banana Chocolate Chip Muffins
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 12 muffins 1x
- Category: Sweet Treats
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
Description
These moist gluten free banana chocolate chip muffins are delicious, fluffy, perfectly sweet and a healthy option that would make a great breakfast or grab and go snack! Easily made in one bowl and both gluten and dairy free.
Ingredients
- 2 large eggs (or egg substitute)
- 1/2 cup maple sugar or coconut sugar
- 3 medium ripe bananas, mashed (with black spots) – about 1 heaping cup of mashed banana
- 1/4 cup avocado oil
- 2 teaspoons pure vanilla extract
- 1 1/2 cups gluten free baking flour (I’ve linked the one tested that I recommend)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon unrefined sea salt
- 1/2 cup chocolate chips + a few more sprinkled on top of each muffin before baking if desired
Instructions
- Preheat the oven to 350 degrees F. Line a standard muffin pan with parchment paper muffin liners or grease well.
- In a large mixing bowl, cream together the eggs and sugar using a whisk. Then add in the mashed banana, avocado oil and vanilla extract. Mix until combined.
- To the mixing bowl add the flour, baking soda, baking powder, cinnamon and salt and mix well until just combined.
- Swap out your whisk for a rubber spatula and fold in the chocolate chips to the muffin batter.
- Using a 1/4 cup cookie scoop, evenly scoop one heaping scoop into each muffin liner. Top each muffin cup with a few more chocolate chips if you desire (this will make them visible from the outside of the muffin – if you have kids I highly recommend making the chocolate visible!)
- Bake in a preheated oven for 20-22 minutes, until golden and a toothpick inserted into the center comes out clean.
- Remove from the oven and allow the muffins to rest for 5 minutes in the muffin pan before transferring them to a metal cooling rack to finish cooling.
- Enjoy while warm or store in an airtight container once completely cooled for up to 3 days on the counter or up to 7 days in the fridge. Enjoy!
Notes
*Muffins can be individually wrapped in plastic and added to a sealed ziplock or stasher bag to freeze for up to 3 months.
*To make this recipe into mini banana muffins bake for 10 minutes in a mini muffin pan with mini muffin liners. Will yield 36 mini muffins.
Keywords: gluten free banana chocolate chip muffins, gluten free banana muffins, gluten free banana bread muffins, dairy free banana bread recipes, banana mini muffins,
29
Alexandra Collins says
Super delicious muffins. I would not have thought to use avocado oil in a muffin recipe and was a bit worried it would taste odd/too avocado-like, but I was pleasantly surprised! Fluffy and naturally sweet. I went with the coconut sugar since I didn’t have the maple sugar.
★★★★★
Nicole says
Hi Alexandra! Thank you for taking the time to leave a comment. I’m so glad you enjoyed the recipe!
★★★★★