These delicious gluten free chocolate chip banana muffins are so moist and full of flavor! This is a one bowl recipe that's super easy to make for dessert or breakfast.
I'm a huge fan of muffins and I'm a huge fan of banana bread. In fact, I don't know which I love more. So it was only a matter of time before I brought the two together.
One of the great things about muffins is they make a great on-the-go breakfast but I actually like to have mine with a bit of homemade whipped cream for dessert!
No matter when you choose to enjoy these chocolate chip banana muffins, I have no doubt that these are going to be a crowd pleaser... and super quick and easy to make, too! Let's get right into it.
Why You'll Love These Gluten Free Chocolate Chip Banana Muffins...
- These muffins are SO easy to make. This is a one-bowl recipe! You won't even need to use an electric mixer for this.
- The texture on these muffins is just next level. They're pillowy soft and perfectly moist.
- There's just something about chocolate and banana paired together that WORKS. Am I right?
Ingredients and Substitutions...
- My favorite gluten free flour blend is Bob's Red Mill 1 to 1. This flour just works so well in all of my recipes. But feel free to use any gluten free blend you'd like, as long as it contains xanthan gum.
- This recipe calls for light brown sugar, but if you only have dark brown sugar on hand, you can go ahead and swap that in.
- Make sure your bananas are ripe! Remember, those brown spots are a good thing.
- The cinnamon is optional, so feel free to leave it out if you have an allergy or don't care for the taste. But I must say, it does add a little something special to these muffins!
Combine the melted butter and brown sugar. Since we're working with melted butter here, you won't need an electric mixer. Just mix everything up in a large mixing bowl!
Add the bananas and vanilla. Mix all the wet ingredients together.
Add the dry ingredients. Since this is a one bowl recipe, we're going to go ahead and add the flour, baking powder, baking soda, salt, and cinnamon right in. Mix until it's almost combined.
Fold in chocolate chips. The finishing touch is the chocolate chips! You can add a little bit less than what I have indicated in the recipe (although who doesn't love ALL the chocolate?!).
Bake. Grab your lined muffin tin and fill up the liners almost all the way up. I'd say ¾ full is perfect! Bake on 425ºF for 5 minutes, then reduce to 375ºF and bake another 15 minutes.
- I always recommend weighing your flour using a scale if you can. This is the best way to ensure accuracy, and inadvertently adding too much flour will really change the texture of these muffins. I find this especially important in gluten free baking!
- It may seem odd, but I always love to start my muffins at a higher temperature and then reduce down without taking them out of the oven. This gives them that beautiful golden color and perfect crisp exterior.
Frequently Asked Questions...
Yes! You can easily make these dairy free and vegan. Just swap the butter with your favorite non-dairy butter or even melted coconut oil. I haven't tested it myself but it should work!
Yes, just make sure to cool the muffins completely before freezing. Wrap tightly in plastic wrap before freezing.
If you'd like, you can mix in chopped walnuts or pecans. I think that would be delicious with the banana and chocolate!
How To Store...
You can store these banana muffins in an airtight container at room temperature for up to 4-5 days. I will note that these are best fresh from the oven or the same day, although they will keep nicely for a few days.
Did you try my gluten free chocolate chip banana muffins? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog! And don't forget to subscribe to get new recipes directly in your inbox.
Just As Tasty: Gluten-Free & Eggless Baking Through the Seasons
Be sure to check out my cookbook for tons of festive and easy-to-make gluten-free treats! From Valentine's Day and Easter to the holiday season and every celebration in between, this book has got you covered.
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Gluten Free Chocolate Chip Banana Muffins
- 6 tablespoons unsalted butter melted and cooled to room temperature
- ⅔ cup (133g) light brown sugar packed
- 1 ½ cups mashed banana about 3 large bananas
- ½ teaspoon vanilla extract
- 1 ¼ cups (185g) gluten free flour blend
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ¼ teaspoon cinnamon optional
- ¾ cup (128g) semisweet chocolate chips
- Preheat the oven to 425°F. Line a standard muffin tin with cupcake liners and set aside.
- In a large bowl, stir the melted butter with the brown sugar until combined. Add the mashed bananas and vanilla extract and stir to incorporate. Add the flour, baking powder, baking soda, salt, and cinnamon and stir until just combined. Fold in the chocolate chips.
- Transfer the batter to the prepared muffin tin, filling each liner almost all the way up (about ¾ full). Bake for 5 minutes then, without taking the muffins out, reduce the oven temperature to 375°F and continue baking for another 15 minutes. The muffins should be golden brown in color.
- Allow the muffins to cool in the tin completely before removing.
- The cinnamon is optional but adds a nice touch of flavor.