Gluten-Free Chocolate Chip Banana Muffins

Unwrapped gluten-free chocolate chip banana muffin.

5 from 1 vote

Gluten-Free Chocolate Chip Banana Muffins

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.

Prep Time10

Cook Time18

Total Time28

Course: Breakfast, Dessert

Cuisine: American

Diet: Gluten Free

Servings: muffins

Calories: 217kcal

Author: Amanda McGillicuddy

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.

Storage: 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).

Nutrition