This Gluten-Free Banana 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.
These muffins make for the best easy breakfast or snack. They are made with basic pantry ingredients and will have your house smelling amazing.
I adore a good cup of coffee with a warm freshly baked muffin. They are such a treat, one of my favorite ways to enjoy moist gluten-free banana muffins is smothered in peanut butter.
I know there are tons of banana muffin recipes all over the internet, but this one is gluten-free, can easily be made dairy-free and is so incredibly delicious.
One of my favorite things about these muffins is they have the perfect amount of sweetness from the bananas and chocolate chips. The final result is always perfect and they can be enjoyed as a sweet treat or as healthy muffins to snack on during the day.
If you want to cut down on the amount of chocolate chips you can easily swap them out for some walnuts of pecans. This will make it more of a healthy snack rather than a treat.
Gluten-free baking can be a real hit or miss, but I can guarantee you you’ll fall in love after the first time trying them.
Table of Contents
WHY YOU’LL LOVE THIS GLUTEN FREE BANANA MUFFINS RECIPE
- You don’t need to chill the dough before baking.
- It tastes like gluten-free banana bread, except in muffin form.
- This recipe can easily be dairy free, gluten free and nut free.
- They are made without refined sugar.
- They have the perfect amount of banana flavor, and you can use up your old bananas that are sitting in your freezer.
- These muffins are made with basic ingredients that you probably already have on hand.
- You only need one bowl to toss the dry ingredients in with the wet ingredients.
INGREDIENTS YOU WILL NEED FOR THE GLUTEN-FREE MUFFINS
You will need the following ingredients listed below to make this banana mixture (the exact measurements and full recipe are in the printable recipe card at the bottom of this 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.
- 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 GLUTEN-FREE BANANA MUFFINS
Preheat oven to 375 degrees F and line a muffin tin with muffin cups. Set aside.
In a large bowl, add the melted butter, maple syrup and beaten eggs.
Add in the mashed bananas and vanilla extract. Then add the gluten-free flour blend, baking powder, salt, and cinnamon.
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.
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!
TIPS AND TRICKS FOR BEST RESULTS
Ensure you use very ripe bananas or frozen bananas in this recipe. They are much sweeter and taste better.
To check if the muffins are done you can insert a toothpick into the center of a muffin and if it comes out clean without batter they are ready.
You can use your preferred chocolate such as dark chocolate, milk, white, or semi-sweet.
Adding some nuts into the batter adds a nice crunch and tastes amazing! Walnuts or pecans are both great options.
Ensure you fill your muffin liners at least 3/4 way full. This will give you the largest, fluffiest muffins.
CAN I MAKE THE MUFFIN BATTER DAIRY-FREE?
Yes, you absolutely can. Replace the regular butter with vegan butter or coconut oil and follow everything else as directed.
ADD-INS AND SUBSTITUTIONS
Substitute some walnuts, pecans, hazelnuts or macadamia nuts in for some of the chocolate chips.
Make it allergen friendly but making it dairy-free, nut-free and gluten-free. Use vegan butter, don’t add any nuts and use a gluten-free flour mixture.
Add cocoa powder to the batter to make them Chocolate Banana Chocolate Chip Muffins. Cocoa powder is very drying so you may need to adjust the butter content if you decide to make these double chocolate.
Use Bob’s Red Mill egg replacer instead of regular eggs. I have not tested this recipe with flax eggs or chia eggs, if you do please let me know how they turned out in the comments section.
HOW TO STORE THE BANANA CHOCOLATE CHIP MUFFINS
The best way to store this gluten free banana muffins recipe is keeping them in an airtight container or ziplock bag at room temperature. They will stay fresh for about 4-5 days.
To freeze them, wrap them individually in plastic wrap or aluminum foil with a date on them and add them to the freezer. When you’re ready to eat them, take them out in the morning and allow them to defrost till lunch for a delicious treat.
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
- 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
- Preheat oven to 375 degrees F and line a muffin tin with muffin cups. Set aside.
- In a large bowl, add the melted butter, maple syrup and beaten eggs.
- Add in the mashed bananas and vanilla extract. Then add the gluten-free flour blend, baking powder, salt, and cinnamon.
- 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.
- 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!
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g
I love to bake, cook, exercise, and document all of the above. Nutrition is not low fat. It is not low calorie. It’s not feeling deprived or being hungry all the time. It’s nourishing your body with real, whole foods so that you are consistently satisfied and energized to live your life to the fullest! Read more…