Gluten Free Banana Chocolate Chip Muffins

This Gluten Free Banana Chocolate Chip Muffins Recipe is a one bowl recipe that can be prepped in 10 minutes or less with very simple ingredients. They’re soft, moist, fluffy and are the best gluten free banana muffins ever.

GLUTEN FREE BANANA CHOCOLATE CHIP MUFFINS

These gluten-free banana chocolate chip muffins are the perfect way to use up those sad, spotty bananas on your counter. 

They’re fluffy, moist, just the right amount of sweet, and loaded with melty chocolate chips in every bite. Basically, banana bread’s cooler, snackable cousin.

Whether you’re meal prepping, craving a cozy treat, or just need something quick for on-the-go mornings, these muffins are it. And yes — they taste like the real deal (no weird GF texture here).

HIGHLIGHTS FOR THE GLUTEN FREE BANANA CHOCOLATE CHIP MUFFINS

• Naturally sweetened– These moist banana muffins are sweetened with maple syrup and super ripe bananas, so there’s no need for a ton of added sugar. You can totally swap in honey or coconut sugar if that’s your thing.
• Totally customizable – I went with mini chocolate chips (obviously), but feel free to switch it up with chopped nuts, berries, or even a swirl of nut butter. Leave out the chocolate if you want something simpler — no rules here.
• Gluten-free and beginner-friendly – This is one of those foolproof GF recipes that just works. Even if you’re new to gluten-free baking, you’ll nail these.
• Perfect banana rescue mission – Got a few bananas turning brown on the counter? This recipe is my go-to move when those spotty bananas are begging to be used.
• Snack-approved for all ages – Whether you’re baking for little ones or just want something yummy for yourself, these muffins are always a hit. Kid-tested, adult-approved, and honestly… hard to stop at just one.

SIMPLE INGREDIENTS YOU WILL NEED FOR THE GLUTEN FREE BANANA MUFFINS

You will need the following ingredients listed below to make this banana mixture (the exact measurements, nutritional information and full recipe are in the printable recipe card at the bottom of this blog post):

• Butter – can also use regular butter or coconut oil in place. Unsalted butter is best as you can control the amount of salt that’s added.
• Pure maple syrup – brown sugar, coconut sugar, and granulated sugar all work well.
• Large eggs
• Overripe bananas – or frozen bananas are a must for this recipe. Underripe bananas are too firm and not as sweet which causes a lumpy batter and will affect the taste.
• Vanilla extract
• Gluten-free all purpose flour – I used bob’s red mill but you can use anything as long as it contains xanthan gum. All purpose white regular flour and oat flour should both work okay, however I highly recommend staying away from coconut flour.
• Baking powder
• Sea salt – this will bring out the flavors even more, so I like to add a bit into the recipe and sprinkle some course sea salt on top as well.
• Ground cinnamon
• Chocolate chips – depending on dietary restrictions you can use semi-sweet chocolate chips, milk chocolate chips, dark or white chocolate chips

HOW TO MAKE THE MOIST GLUTEN-FREE BANANA MUFFINS

1. Preheat oven to 375 degrees F and line a muffin tin with muffin cups. Set aside.
2. In a large bowl, add the melted butter, maple syrup and beaten eggs.
3. Add in the mashed bananas and vanilla extract. Then add the gluten-free flour blend, baking powder, salt, and cinnamon.
4. Once everything is combined, add in the chocolate chips. Use an ice cream scoop or small measuring cup to scoop out the batter into the prepared muffin pan.
5. Bake for 20-25 minutes or until a toothpick comes out clean in the middle. Let muffins cool in muffin pan for a few minutes then transfer to a wire rack and enjoy!

Pro Tip: make gluten-free banana bread instead. If you’re feeling banana bread vibes instead of muffins, no problem — this batter works for both! Just pour it into a greased loaf pan and bake at 375°F for 45–55 minutes. Start checking around the 40-minute mark, and keep an eye on it every 5 minutes until a toothpick in the center comes out clean.

HOW TO STORE AND FREEZE THE GLUTEN FREE BANANA MUFFINS

Allow the muffins to cool completely before storing. Place them in an airtight container and keep at room temperature for up to 3 days. 

For longer storage, refrigerate for up to 1 week, reheating as needed for a warm, fresh-from-the-oven texture.

To freeze, arrange the muffins in a freezer-safe container or freezer bag, and store for up to 2 months. When ready to enjoy, let them thaw at room temperature or warm them briefly in the microwave until soft and heated through.

Other Gluten-Free Desserts You May Want To Try!

• The Best Healthy Protein Cookie Dough Recipe
• Vegan Gluten Free Protein Bars With Dark Chocolate
• Gluten Free and Dairy Free Blueberry Muffins
• Healthy Homemade Twix Bars Recipe (Gluten Free and Vegan)
• Healthy Oatmeal Protein Cookies
• Viral Brownie Balls
• Viral Chickpea Blondies
• Peanut Butter Marshmallow Squares

Continue to Content

Yield: 10 muffins

Gluten Free Banana Chocolate Chip Muffins

Print

This Gluten Free Banana Chocolate Chip Muffins Recipe is a one bowl recipe that can be prepped in 10 minutes or less with very simple ingredients. They're soft, moist, fluffy and are the best gluten free banana muffins ever.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 1/2 cup butter, melted
• 1/2 cup maple syrup
• 2 eggs, beaten
• 3 frozen or overly ripe bananas, approx 1 cup mashed bananas
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose gluten free flour, I used Bob's Red Mill
• 2 tsp baking powder
• pinch of salt
• 1/2 tsp cinnamon
• 1/2 cup mini chocolate chips

Instructions

1. Preheat oven to 375 degrees F and line a muffin tin with muffin cups. Set aside.
2. In a large bowl, add the melted butter, maple syrup and beaten eggs.
3. Add in the mashed bananas and vanilla extract. Then add the gluten-free flour blend, baking powder, salt, and cinnamon.
4. Once everything is combined, add in the chocolate chips. Use an ice cream scoop or small measuring cup to scoop out the batter into the prepared muffin pan.
5. Bake for 20-25 minutes or until a toothpick comes out clean in the middle. Let muffins cool in muffin pan for a few minutes then transfer to a wire rack and enjoy!

Nutrition Information:

Yield:

10

Serving Size:

1 grams
Amount Per Serving: Calories: 258Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 62mgSodium: 201mgCarbohydrates: 34gFiber: 2gSugar: 19gProtein: 3g

The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.

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