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If you’re a chocolate fan, these Gluten Free Chocolate Chip Banana Muffins are difficult to resist. They’re a perfectly sweet breakfast or grab-and-go snack!
Gluten Free Chocolate Chip Banana Muffins
Although Jim isn’t a big fan of sweets, he really enjoys these muffins. The combination of ripe bananas and chocolate chips make the muffins tender, not too sweet, and melt-in-your-mouth delicious.
If you love bananas, but prefer to skip the chocolate, try my Gluten Free Banana Cake with Cream Cheese Frosting or Caramelized Banana Bread {Gluten Free}. Both of these recipes are full of tasty banana flavor and completely free of chocolate.
I’ve been adjusting the quantity of mashed bananas in this recipe for a while, and finally settled on just the right proportion. The ripeness of the bananas also makes a difference.
How do you know if your bananas are ripe enough?
If the peels are green and the fruit is firm, the bananas are under ripe. If the peels are brown and the fruit is mushy, the bananas are too ripe.
If the peels are yellow with brown spots and the fruit is soft, the bananas are just right for making these muffins.
This one-bowl recipe is so easy to make, you can have warm, fresh from the oven, muffins on the table in a little more than 30 minutes.
How to Make Gluten Free Chocolate Chip Banana Muffins
Preheat the oven to 350 degrees and line or grease 12 standard muffin cups. I prefer to use muffin cup liners to make the muffins more portable, but you can easily spray the pan with nonstick cooking spray instead.
In a medium mixing bowl, add the sugar, egg, vanilla extract, and cooled butter then stir until mixed together. Add the mashed bananas and stir until combined (photos 1 & 2).
Add the gluten free flour, salt, and baking soda and stir until completely combined. Use a rubber spatula to fold the chocolate chips into the batter (photos 3 & 4).
Transfer the batter to the prepared muffin cups. The batter is thick so I use a small ladle to fill the cups. The muffin cups will be filled almost to the top.
Bake for about 16-18 minutes or until the edges are golden brown and a wooden pick inserted in the center comes out clean.
Tips for Making Gluten Free Chocolate Chip Banana Muffins
- Check the ingredients of your gluten free flour mix for xanthan gum. If your flour mix doesn’t contain it, try adding 1/2 teaspoon to the recipe. I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which has xanthan gum in it.
- Let the melted butter cool a bit before adding it to the sugar and egg mixture. You don’t want the heat from the butter to scramble the egg.
- Be sure to use ripe bananas for these muffins. Under ripe bananas don’t add enough sweetness and overripe bananas can make the muffins gooey.
If you have several ripe bananas to use, you can easily double the recipe and freeze the extra muffins. Cool the muffins completely and place in a freezer-safe bag. Store in the freezer for up to two months.
These Gluten Free Chocolate Chip Banana Muffins are wonderful at room temperature, and irresistible when warm. I hope you give them a try. I know you’ll enjoy them as much as we do! Happy Baking!
More Gluten Free Muffin Recipes To Try
- Easy Gluten Free Blueberry Muffins
- Gluten Free Cinnamon Banana Muffins
- Easy Sweet Cornbread Muffins (Gluten Free)
- Almond Butter Oatmeal Muffins
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If you like chocolate and bananas, you'll love these Gluten Free Chocolate Chip Banana Muffins. They're perfect for breakfast or just a snack!
- 1 1/4 cups mashed ripe bananas (2-3 bananas)
- 1/3 cup butter (melted and cooled)
- 2/3 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups gluten free flour
- 1 1/2 teaspoons baking soda
- 1/8 teaspoon salt
- 1 cup semi-sweet chocolate chips
Preheat oven to 350 degrees.
Line or grease 12 standard muffin cups.
In medium bowl, add sugar, egg, vanilla extract and cooled butter then stir until mixed together.
Add the mashed bananas and stir until combined.
Add gluten free flour, salt, and baking soda then stir until completely combined.
Use a rubber spatula to fold the chocolate chips into the batter.
Transfer the batter to the prepared muffin cups. The muffin cups will be filled almost to the top.
Bake for about 16-18 minutes or until the edges are golden brown and a wooden pick inserted in the center comes out clean.
- Check the ingredients of your gluten free flour mix for xanthan gum. If your flour mix doesn’t contain it, try adding 1/2 teaspoon to the recipe. I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which has xanthan gum in it.
- Let the melted butter cool a bit before adding it to the sugar and egg mixture. You don’t want the heat from the butter to scramble the egg.
- Be sure to use ripe bananas for these muffins. Under ripe bananas don’t add enough sweetness and overripe bananas can make the muffins gooey.
This recipe was first published in 2017, but was published again in 2019 to include updated images, step by step instructions, and nutritional information.
Oh my, moist and ooey gooey! A must try.
These are absolutely wonderful!!
These are excellent! Like a slice of banana bread in a muffin. They’re super moist and the texture is really nice and comforting.