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!
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!
- 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
- 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 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!
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.
Gluten-free Chocolate Chip Banana Muffins
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
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Happy Cooking!
Kathy
Great story and recipe! Thanks!
Dina
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!
Katie | Wheat by the Wayside
Glad you enjoyed the muffins! Thanks for letting us know your substitutions!
Rebecca
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.