Who can resist the classic combo of bananas and chocolate chips? These Gluten-Free Chocolate Chip Banana Muffins are soft, fluffy, and packed with sweet banana flavor and melty chocolate in every bite. Whether you’re gluten-free or just looking for a delicious banana muffin recipe these make the perfect indulgent treat for snack time, or dessert.
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Banana bread is always a favorite, and I have plenty of gluten-free banana bread variations on my blog! This version is a little more indulgent, packed with chocolate chips for a sweet and satisfying treat.
These muffins are soft, fluffy, and loaded with rich banana flavor, making them perfect when you're craving a little treat. Enjoy them as they are, or take them to the next level with a little butter for an extra-delicious bite!
Want to try my all-time favorite banana recipe? This Almond Butter Banana Bread (Paleo & Gluten-Free) is impossible to beat.
What I Love About This Recipe
These gluten-free chocolate chip banana muffins disappear fast in my house! Here’s why we love them:
✔ Chocolatey & Irresistible – Soft, sweet, and packed with melty chocolate chips, these muffins are more of a treat —but totally worth it!
✔ Great Anytime – Enjoy them as a sweet breakfast, an afternoon pick-me-up, or a delicious dessert. They’re perfect for packing in lunches or sharing with family and friends!
Need another gluten-free banana bread recipe that you'll love? Try this Gluten-Free Dairy-Free Banana Bread (Maple Syrup Sweetened!) or this Chickpea Flour Banana Bread (Gluten-Free).
Ingredients
Overripe Bananas – For the best results, mash the bananas first and then measure them—either using a measuring cup or a kitchen scale (240 grams) to ensure accuracy. If using frozen bananas, be sure to thaw and drain any excess moisturebefore measuring. The riper and spottier the bananas, the better they’ll work in banana bread recipes!
Gluten-Free All-Purpose Flour – Any gluten-free 1:1 all-purpose flour that substitutes evenly for regular flour will work. For the best texture, choose a blend that includes xanthan gum (which most do). I used Bob's Red Mill Gluten-Free All Purpose Baking Flour for this recipe.
See the full ingredient list and measurements in the recipe card below.
Possible Substitutions
- For a refined sugar-free option, substitute maple syrup, coconut sugar, or honey for the granulated sugar.
- Any neutral flavored cooking oil, or melted (slightly cooled) coconut oil or butter can be used in place of avocado oil.
- I have not tested any egg replacements in this recipe.
If you try any substitutions in this recipe, please let us know what works in the comments below!
How to Make Gluten-Free Chocolate Chip Banana Muffins
Step 1: Peel 3 small bananas and place in a large mixing bowl. Mash the bananas with a fork until there are no large chunks. Measure out 1 cup (level) of mashed banana and return it to the mixing bowl, discarding any excess.
Step 2: In the bowl with the mashed banana, add the eggs, sugar, avocado oil, and vanilla extract. Whisk together until well combined.
Step 3: Add the GF flour, baking soda, cinnamon, and salt to a separate mixing bowl and whisk together until there are no clumps.
Step 4: Pour the dry ingredients into the bowl with the wet ingredients and stir together until there are no streaks of clumps of dry ingredients. Avoid over-mixing.
Step 5: Fold the chocolate chips into the batter. Use a rubber spatula to distribute evenly.
Step 6: Divide the batter between the muffin wells of a 12-count muffin tin lined with paper liners, filling the wells about ¾ of the way full.
Step 7: Place the muffins in an oven preheated to 350 F and bake for 16-20 minutes (18 was perfect for my oven). Remove from the oven and allow them to cool.
Commonly Asked Questions
Allow muffins to completely cool before storing. Store wrapped in tinfoil at room temperature for 4-5 days. For longer storage, place cooled muffins in a resealable freezer bag and freeze for up to 2 months. Remove the muffins from the bag and thaw on a plate uncovered at room temperature for several hours (this is to avoid condensation in the bag making them becoming soggy).
For a classic muffin texture, the best gluten-free option is a rice flour blend that includes xanthan. I use Bob’s Red Mill All Purpose Gluten-Free Baking Flour because it is available at most grocery stores, fairly inexpensive, and delivers the closest taste and texture to traditional muffins.
Absolutely! This recipe is more of a treat as written but you can reduce the sugar to lower the added sugar/carbohydrates. You can reduce the sugar by two thirds and still have the recipe turn out well (that would be ¼ cup of sugar).
Dietitian Notes
- I would consider this recipe more of a treat, rather than a breakfast muffin because it contains regular granulated sugar and chocolate chips —but so worth it! If you are looking for some great banana muffins that are higher in protein and/or lower in carbs, try these Paleo Banana Espresso Muffins, Almond Flour Banana Nut Muffins (Gluten-Free), or these Sugar-Free Gluten-Free Banana Muffins.
- For a refined sugar-free option, substitute the granulated sugar with maple syrup, honey, or coconut sugar.
- To lower the carb count of these muffins, you can substitute your favorite low carb chocolate chips or reduce the sugar to ¼ cup.
Recipe Tips
- Measure the bananas after mashing to avoid adding too much moisture.
- Use the 'spoon and level method' when measuring the gluten-free flour.
- You can used silicone muffin liners but note that they will take slightly longer to cook.
- Avoid overfilling the wells of the muffin tin. They should be about ¾ of the way full.
Try These Other Great Gluten-Free Treats
Looking for other tasty recipes? Here are a few you might like:
Did you try these Gluten-Free Chocolate Chip Banana Muffins?
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📖 Recipe
Gluten-Free Chocolate Chip Banana Muffins
Equipment
- 2 Mixing bowls
- Fork
- Rubber Spatula
- Whisk
- 12-count muffin tin
- Paper Muffin liners
Ingredients
- 1 cup Mashed overripe banana about 3 small or 2 large bananas (240 g)
- ¾ cup Granulated sugar (155 g) try coconut sugar or maple syrup for refined sugar-free
- 2 Large eggs
- ⅓ cup Avocado oil or melted and cooled coconut oil
- 1 tablespoon Vanilla extract
- 1 ½ cups Gluten-free 1:1 all-purpose flour containing xanthan gum (210 g)
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- ½ cup Chocolate chips
Instructions
- Preheat the oven to 350 F. Line a muffin tin with paper liners and set aside.
- Peel and mash the bananas with a fork in a large mixing bowl until there are no large lumps. Measure out 1 cup and return to the bowl, discarding any excess.
- In the bowl with the mashed banana, add the eggs, sugar, avocado oil, and vanilla extract. Whisk together until well combined.
- Add the GF flour, baking soda, cinnamon, and salt to a separate mixing bowl and whisk together until there are no clumps.
- Pour the dry ingredients into the bowl with the wet ingredients and stir together until there are no streaks of clumps of dry ingredients. Avoid over-mixing.
- Fold the chocolate chips into the batter. Use a rubber spatula to distribute evenly.
- Divide the batter between the muffin wells, filling the wells about ¾ of the way full.
- Place the muffins in the oven and bake for 16-20 minutes (18 was perfect for my oven). Remove from the oven and allow them to cool.
Notes
-
- Measure the bananas after mashing to avoid adding too much moisture.
-
- Use the 'spoon and level method' when measuring the gluten-free flour.
-
- You can used silicone muffin liners but note that they will take slightly longer to cook.
- Avoid overfilling the wells of the muffin tin. They should be about ¾ of the way full.
- For a lower carb option, use your favorite low carb chocolate chips or reduce the sugar to ¼ cup.
- For a refined sugar-free option, substitute maple syrup, honey, or coconut sugar for granulated sugar.
Amanda McGillicuddy says
These are *chef's kiss* perfect!