At my house, we love anything that tastes like banana bread. My banana nut muffins are on regular rotation whenever we have a ripe banana ready to go. But 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 grab and go breakfast.
This recipe only needs one ripe banana. Do you have even more bananas to use up? If so, I highly recommend my banana bread with pecans or this banana bread coffee cake recipe! Or check out my collection of the best gluten free muffins for more breakfast ideas.
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Why you'll love this muffin recipe
- This recipe has been tested dozens of times by my own family. It is a guaranteed not to fail recipe.
- It's both gluten free & dairy free as written, but you'll never know anything is missing.
- It is loaded with chocolate chips, just like muffins from a bakery. Truly perfect for the chocolate lover in your family.
Ingredient Notes
- Gluten Free 1-to-1 Flour Blend - I use Bob's Red Mill 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!
- Vanilla - also a flavor enhancer. I've used only ½ teaspoon, but feel free to use more if you like a stronger flavor.
- Oil - I use olive oil in most of my recipes. However, any light flavored cooking oil will work here. You could also use melted coconut oil in the same measure.
- Non-Dairy Milk - I've tested this recipe with both 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. Enjoy Life is my favorite brand of allergen free chocolate chips.
See recipe card for full information on ingredients and quantities.
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) or just make my gluten free chocolate chip muffins.
- Use oat flour - for a heartier muffin, substitute ½ cup of oat flour in place of ½ cup of gluten free flour.
Instructions
This recipe uses the muffin method of mixing to create perfect bakery style muffins.
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 banana to the bowl of dry ingredients. Fold together with a 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 6 lined muffin cups and top with a sprinkle of chocolate chips. Then bake!
Recipe FAQs
Once the muffins are done baking, remove them from the muffin tin after 10 minutes to avoid getting soggy bottoms.
If you won't eat the muffins immediately, transfer them to an airtight container. The muffins can be stored at room temperature for 2-3 days, as long as your home is not too hot. In hotter climates, store the container in the refrigerator for up to 4 days.
o freeze, allow the muffins to cool completely then individually wrap each muffin in plastic wrap and place them inside of a freezer bag or container. Store up to 3 months. Thaw at room temperature or microwave to warm before serving.
Other Muffin Recipes 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
- 1 teaspoon Baking Powder
- ¼ teaspoon Salt
- ½ teaspoon Cinnamon
- ⅛ teaspoon Nutmeg
- ½ Cup Sugar
- 1 Egg
- 3 Tablespoon Olive Oil
- ¼ Cup Non-Dairy Milk
- 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 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.
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! 🙂