• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Wheat by the Wayside
  • Home
  • Recipes
  • Resources
  • About
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • Recipes
  • GF Resources
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • GF Resources
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Quick Breads & Muffins

    Gluten-free Chocolate Chip Banana Muffins

    Published: May 4, 2020 · Updated: Dec 17, 2020 by Katie | Wheat by the Wayside · This post may contain affiliate links, through which I may earn a small commission at no extra cost to you.

    Jump to Recipe Print Recipe
    Muffins in an old muffin tin next to bananas and chocolate chips.
    A muffin on a plate with banana slices and chocolate chips.
    gluten-free chocolate chip banana muffins on black wire rack.

    Is there any better combo than banana and chocolate? It's the perfect pair! These gluten-free chocolate chip banana muffins are perfectly moist and tender! Ready for a snack or quick breakfast!

    Muffins studded with chocolate chips on a black wire rack.

    I don't know about you but I always have a stash of over-ripe bananas on the counter, which is probably why the banana recipes here on WBTW keep growing! There's this killer banana bread recipe (that a lot of readers are loving), and these healthy banana muffins with a whole-grain flour blend. Sure you could add chocolate chips to one of those, but I feel the chocolate chip banana muffin deserves its own recipe. That's because the chocolate chip banana muffin is a classic in its own right and if you ask some, the only banana recipe you need! These muffins are simple to make with simple ingredients. You could easily make this recipe not only gluten-free but dairy-free as well!

    *Short story ahead, skip to the recipe if you like.*

    I feel like the muffin queen lately and I'm loving it! My daughter though is a little torn. Every time I start clanking around the kitchen she asks what I'm making. I'll say, "muffins." She asks, "my favorite muffins?" I usually have to say, "no a new recipe for the blog." Well. That usually results in her being sad and begging for her "favorite muffin". The only problem is, I'm a food blogger, making new recipes is kind of the schtick! So I proceed to make the new muffin recipe, much to her chagrin. Shortly after the delicious smells start wafting into the kitchen, she realizes she might like to try these muffins too, and she does, only to proclaim that they're delicious and guess what?... Her new "favorite muffin"! We've been through this many times already with blueberry muffins, carrot muffins, and now these banana muffins. ? Maybe I should just be flattered I make such good muffins!

    Simple Ingredients

    Alright, enough with storytime. Let's check out these ingredients! I'm confident you've got all these ingredients in the pantry already which is perfect for when you just don't want to leave the house!

    Ingredients for gluten-free chocolate chip banana muffins measured out in bowls next to three over-ripe bananas.
    • Gluten-free Flour Blend: I tested this recipe with Bob's Red Mill 1:1 Baking flour and Cup4Cup. Both worked well in this recipe. Keep in mind Cup4Cup is not dairy-free.
    • Chocolate Chips: I used mini chocolate chips, but use regular if you prefer!
    • Butter: Substitute coconut oil for dairy-free.
    • Sugar: Regular old granulated sugar.
    • Eggs
    • Baking soda, Baking Powder, Salt, and Cinnamon

    How to Make the Muffins

    First steps to mixing the muffins, blending the dry ingredients, then the wet ingredients in separate bowls.
    • Blend the dry ingredients in a small bowl, set aside.
    • Cream the butter and sugar together.
    • Incorporate the eggs and vanilla.
    Adding in the bananas and then combining the wet and dry ingredients.
    • Add in the bananas and blend to mash. Pre-mash the bananas if they are still a little firm.
    • Now, blend in the dry ingredients.
    • Stir in the chocolate chips.
    • Scoop into muffin tins, top with a few extra chocolate chips, and bake!
    Stirring in chocolate chips and scooping into muffin tins.

    Helpful Tips

    • I prefer to line the muffin tins with parchment liners. Then the muffins never stick! Grease the pan well if you're not using a cupcake liner!
    • Store at room temperature in an airtight container for up to 3 days.
    • Don't overmix! You don't want to incorporate too much air into the batter.
    Muffins in an old muffin tin next to bananas and chocolate chips.
    GF Chocolate Chip Banana Muffins on black wire rack.

    Gluten-free Chocolate Chip Banana Muffins

    Katie | Wheat by the Wayside
    Banana and chocolate. It's the perfect pair! Gluten-free chocolate chip banana muffins are perfectly moist and tender! Ready for a snack or quick breakfast!
    5 from 6 votes
    Pin Recipe Print Recipe
    Prep Time 20 mins
    Cook Time 23 mins
    Total Time 43 mins
    Course Breakfast
    Diet Gluten Free
    Servings 12 muffins
    Calories 242 kcal
    Prevent your screen from going dark.

    Ingredients
      

    • 1 ¾ cup gluten-free flour blend
    • 1 ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • 1 teaspoon cinnamon
    • ½ teaspoon salt
    • ½ cup butter,, 1 stick, substitute coconut oil for dairy-free
    • ½ cup sugar
    • 2 eggs
    • 1 teaspoon vanilla
    • 1 cup mashed ripe banana,, about 3 small
    • ½ cup mini chocolate chips,, plus extra for tops if desired.

    Instructions
     

    • Preheat the oven to 350°F. Grease muffin pan well or fill muffin tin with parchment liners.
    • Blend the dry ingredients in a small bowl, set aside.
    • Cream the butter and sugar together.
    • Incorporate the eggs and vanilla.
    • Add in the bananas and blend. Pre-mash the bananas if they are still a little firm.
    • Now, blend in the dry ingredients.
    • Stir in the chocolate chips.
    • Scoop into muffin tins. Press a few extra chocolate chips on top of each muffin, if desired.
    • Bake at 350°F for 20-24 minutes or until lightly golden brown on top and a toothpick inserted in center comes out clean.

    Notes

    • Parchment liners are preferred. Then the muffins never stick! Grease the pan well if you're not using a liner!
    • Don't overmix! You don't want to incorporate too much air into the batter.
    • Store at room temperature in an airtight container for up to 3 days.

    Nutrition

    Calories: 242kcal
    Tried this recipe?Leave a comment and star rating below!
    A muffin on a plate with banana slices and chocolate chips.
    « Homemade Gluten-free Tomato Soup
    Surprisingly, Not Gluten-free! »

    Don't forget to save this post for later!

    2.4K shares
    • Share13
    • Tweet
    • Reddit
    • Email

    Reader Interactions

    Comments

    1. Kathy

      May 05, 2020 at 7:59 am

      5 stars
      Great story and recipe! Thanks!

      Reply
      • Dina

        March 18, 2021 at 11:42 am

        5 stars
        Delicious thank you! We ran out of bananas so we did 3/4 cup banana and 1/4 cup of applesauce. We also reduced the sugar to 2 tablespoons and two teaspoons which is about a third of the sugar suggested. They obviously aren't as sweet but I think they turned out pretty wonderful. Thank you so much again!

        Reply
        • Katie | Wheat by the Wayside

          March 21, 2021 at 8:07 am

          Glad you enjoyed the muffins! Thanks for letting us know your substitutions!

          Reply
        • Rebecca

          July 09, 2021 at 8:11 am

          5 stars
          These are delicious! The best gluten free banana muffins, I have made. I used flax eggs and Country Crock Plant Butter with Avocado Oil stick butter for my egg free and dairy free substitutions, and it turned out wonderful. Thanks for the recipe, looking forward to making more in future.

          Reply
    2. Mary

      December 09, 2021 at 12:41 pm

      This is by far the best gluten free banana bread type of recipe I’ve had! The muffins were so moist and seriously delish. I used King Arthur flour as that’s what we had on hand, and it worked perfectly.

      Reply
    3. Dianne

      March 28, 2022 at 5:24 pm

      Excellent recipe! Made it word for word and was delicious!

      Reply

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Katie! I'm the blogger behind Wheat by the Wayside. I was diagnosed with Celiac Disease in 2018 and have been following a strict gluten-free diet ever since. The goal of WBTW is to share tried and tested, easy, and delicious gluten-free recipes to give you confidence in the kitchen! 

    More about me →

    New Gluten-free Recipes

    • Gluten-Free Peach Upside Down Cake with Almond Flour
    • Gluten-Free Crumbl Oreo Dirt Cookies (Copycat Recipe)
    • Gluten-Free Crumbl Galaxy Brownie Cookies (Copycat Recipe)
    • Gluten-Free Caprese Pasta Salad

    Trending Gluten-free Recipes

    • Gluten-Free Crumbl Sugar Cookies Copycat
    • Easy Gluten-free Flatbread
    • The Best Gluten-free Pizza at Home
    • Gluten-free Double Chocolate Chip Cookies

    Best Gluten-free Easter

    • Gluten-Free Au Gratin Potatoes: Easy, Creamy, & Cheesy!
    • Gluten-free Dessert Shells for Strawberry Shortcake
    • Gluten-Free Hot Cross Buns
    • Gluten-Free Hashbrown Casserole

    More easter recipes →

    Footer

    Back to Top

    Quick Links

    • Recipe Index
    • Web Stories

    About

    • About/Contact
    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    This site contains affiliate links, which means I may earn a commission from qualifying purchases at no extra cost to you.

    Copyright © 2022 Katie Olesen | Wheat by the Wayside. Created with the Feast Plugin.