Is there any better pairing than banana and chocolate? These gluten-free chocolate chip banana muffins are moist, tender, and perfect for a snack or a quick breakfast.
I always seem to have overripe bananas sitting on the counter, so banana recipes keep growing here. While there are other banana bakes you can add chocolate to, these chocolate chip banana muffins deserve their own spotlight. They’re easy to make with simple pantry ingredients and can be adapted to be dairy-free if desired.
As a recipe developer I test new ideas constantly, and my daughter is often the taste tester. She usually complains when I make a new muffin recipe, but the aroma fills the kitchen and she inevitably declares the new batch her “favorite muffin.” We’ve had the same reaction with blueberry and carrot muffins, and now with these banana ones. Clearly, they’re hard to resist.
Simple Ingredients
Most of these ingredients are likely already in your pantry, which makes this recipe great for days you don’t want to run to the store.
- Gluten-free flour blend: Tested with Bob’s Red Mill 1:1 and Cup4Cup; both work. (Note: Cup4Cup contains dairy.)
- Chocolate chips: Mini chips work well, but regular chips are fine too.
- Butter: Use coconut oil as a dairy-free substitute.
- Sugar: Granulated sugar.
- Eggs
- Baking powder, baking soda, salt, and cinnamon
How to Make the Muffins
- Mix the dry ingredients in a small bowl and set aside.
- Cream the butter and sugar until light.
- Add the eggs and vanilla, mixing until combined.
- Stir in the mashed bananas. If your bananas are a bit firm, pre-mash them before adding.
- Fold the dry ingredients into the wet mixture until just combined — do not overmix.
- Stir in the chocolate chips.
- Scoop the batter into prepared muffin tins, press a few extra chocolate chips onto the tops if you like, and bake.
Helpful Tips
- Use parchment liners: They prevent sticking and make cleanup easy. If not using liners, grease the muffin tins well.
- Don’t overmix: Overmixing incorporates too much air and can make muffins tough.
- Storage: Keep muffins in an airtight container at room temperature for up to three days.
Recipe
Gluten-free Chocolate Chip Banana Muffins
Ingredients
- 1 ¾ cup gluten-free flour blend
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup butter (1 stick) — substitute coconut oil for dairy-free
- ½ cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 cup mashed ripe banana (about 3 small)
- ½ cup mini chocolate chips (plus extra for topping if desired)
Instructions
- Preheat oven to 350°F. Grease a muffin pan well or line with parchment liners.
- Whisk the flour, baking powder, baking soda, cinnamon, and salt in a small bowl; set aside.
- Cream the butter and sugar until light and fluffy.
- Add the eggs and vanilla, mixing until combined.
- Mix in the mashed bananas. If bananas are firm, pre-mash before adding.
- Fold the dry ingredients into the wet mixture until just combined.
- Stir in the chocolate chips.
- Spoon batter into the prepared muffin tin. Press a few extra chocolate chips on top if desired.
- Bake at 350°F for 20–24 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean.
Notes
- Parchment liners are preferred to prevent sticking. If not using liners, grease the pan thoroughly.
- Don’t overmix the batter to avoid tough muffins.
- Store baked muffins in an airtight container at room temperature for up to three days.
Estimated Nutrition
* Nutritional information is an estimate and should be used as a guide only.
