At my house, we love anything that tastes like banana bread. And every once in a while I am able to squeeze in a batch of these gluten free banana chocolate chip muffins for myself, since my kid is a chocolate hater.
It's the perfect treat for me, since it only makes a small batch of six muffins. I can eat one now and save the rest for an afternoon snack or a quick and easy breakfast.
This recipe only needs one banana, If you have more overripe bananas to use I highly recommend my gluten-free banana bread or this banana bread coffee cake recipe! Or check out my collection of the best gluten free muffin recipes for more breakfast ideas.
Ingredient Notes
These moist gluten-free banana muffins require only a handful of simple ingredients, which can be found in any grocery store. Plus it is both gluten free and dairy free as written!
- Gluten-Free Flour Blend - I use Bob's Red Mill 1-to-1 gluten free flour for most of my recipes. You can substitute the flour blend of your choice, but ensure it contains xanthan gum or a similar binder. Results may vary if another flour brand is used.
- Baking Powder - This leavening agent is necessary to make sure the muffins rise and create nice tall muffin tops just like from a bakery. Reminder: baking powder expires after 6 months so make sure yours is fresh!
- Non-Dairy Milk - I've tested this recipe with both unsweetened coconut milk and oat milk and both work fine. Any dairy free milk should work here. If you're not dairy free, use regular milk in the same measure.
- Banana - You want your banana to be nice and ripe, like the one in the photo or even darker as long as it doesn't smell spoiled. The riper the banana is, the stronger and sweeter the banana flavor will be in the muffins.
- Chocolate Chips - I love using mini chocolate chips in these muffins, so you end up with lots of chocolate bits in every bite. Enjoy Life is my favorite brand of allergen free chocolate chips.
See recipe card for full list of ingredients with exact measurements.
Substitutions & Variations
- Make these egg free / vegan - Substitute ¼ cup of carbonated water in place of the egg here. The extra bubbles will help the muffins rise nicely.
- Not dairy free - Use regular milk in place of dairy free milk in the same measurement.
- No chocolate chips - Replace chocolate chips with the same quantity of nuts (like my banana nut muffins) or fruit (like my banana blueberry muffins).
- Use oat flour - for a heartier muffin, substitute ½ cup of oat flour in place of ½ cup of gluten free flour.
- Make double chocolate banana muffins - Replace 3 Tablespoons of the gluten free flour with cocoa powder for more chocolate flavor.
How to Make Gluten-Free Banana Chocolate Chip Muffins
No mixer is needed for this simple recipe. I use the muffin method for all of my muffins and quickbreads.
Before you begin, line a 6 cup muffin tin with paper muffin liners.
STEP 1: Combine gluten free flour, baking powder, sugar, cinnamon, nutmeg and salt together in a large mixing bowl. Whisk well and set aside.
STEP 2: In a second smaller bowl, whisk the egg until frothy like soap bubbles.
STEP 4: Mash the banana until it's a wet pulp.
STEP 5: Add the wet ingredients and the mashed bananas to the bowl of dry ingredients. Fold together with a rubber spatula, about 10 strokes.
STEP 6: Add ½ cup of the chocolate chips to the banana muffin batter and fold together about 5 more times.
STEP 7: Portion the banana chocolate chip muffin batter into your prepared muffin cups and top with a sprinkle of chocolate chips. Then bake!
Expert Tip
Allow your freshly baked muffins to stay in the pan for no longer than 10 minutes before moving them to a wire rack. This will keep the muffins from getting soggy on the bottom.
Storage
If you're going to consume the muffins in the same day, you can just leave them sitting out at room temperature, uncovered.
For longer storage, you can place the leftover muffins in an airtight container and store at room temperature for 2-3 days or up to 4 days in the refrigerator.
These muffins will also freeze well. Allow them to cool completely, then wrap each muffin individually with plastic wrap and place the wrapped muffins inside a freezer bag or freezer-safe container. Store for up to 3 months. Thaw overnight in the refrigerator and warm in the microwave before serving.
More gluten-free muffins to Consider...
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Gluten Free Banana Chocolate Chip Muffins
Ingredients
- 1 Cup Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- ½ Cup Sugar
- 1 teaspoon Baking Powder
- ½ teaspoon Cinnamon
- ¼ teaspoon Salt
- ⅛ teaspoon Nutmeg
- 1 Egg
- ¼ Cup Non-Dairy Milk
- 3 Tablespoon Olive Oil
- ½ teaspoon Vanilla
- 1 Ripe Banana mashed (should be about ⅓ C)
- ¾ Cup Allergen Free Mini Chocolate Chips divided
Instructions
- Preheat oven to 400 degrees. Line a 6 cup muffin pan with paper cups.
- Add the gluten free flour, baking powder, salt, cinnamon, nutmeg and sugar to a large bowl. Stir well.1 Cup Gluten Free 1-to-1 Flour Blend, 1 teaspoon Baking Powder, ¼ teaspoon Salt, ½ teaspoon Cinnamon, ⅛ teaspoon Nutmeg, ½ Cup Sugar
- In a small bowl, crack the egg and whisk it until it's frothy.1 Egg
- Add the oil, milk, and vanilla. Whisk until well combined.3 Tablespoon Olive Oil, ¼ Cup Non-Dairy Milk, ½ teaspoon Vanilla
- Mash the banana with a fork until it's a wet pulp.
- Pour the wet ingredients and the mashed banana into the dry ingredients. Fold together about 10 strokes.1 Ripe Banana
- Add ½ C of the chocolate chips. Fold 3-4 more times until the chips are evenly distributed.¾ Cup Allergen Free Mini Chocolate Chips
- Fill the muffin cups just to the top. Sprinkle the remaining chocolate chips on top of the muffins.
- Bake in preheated oven for 2 minutes, then reduce the temperature to 375 degrees and bake an additional 23-25 minutes, until the tops spring back when gently poked.
- Remove from the oven and cool in the pan for 10 minutes. Then serve or move to a cooling rack to cool completely before storing.
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
Cianna says
Very good! Fluffy, crisp on top and moist. I substituted half the flour with oat flour and used avocado oil. Thank you for specifying how many times to fold ingredients to avoid over mixing.
I bet those were delicious! I love adding oat flour sometimes, it makes them a little heartier. 🙂
Joscelyne says
Your recipes never let me down! These muffins taste great and have a perfect muffin texture!
Thanks Joscelyne, your comment has made my day! 🙂