These gluten free chocolate chip banana muffins are the recipe I make every single time I have overripe bananas sitting on the counter and they never last more than a day or two in our house. Moist and fluffy gluten free muffins loaded with sweet ripe banana flavor and studded with semi-sweet chocolate chips throughout, they are ready in just 30 minutes with simple everyday ingredients and one bowl to clean up.
No complicated steps required. Just mix everything together in your stand mixer, scoop into a muffin tin, and bake until perfectly golden.
What makes these gluten free banana muffins so good is the combination of both brown sugar and granulated sugar along with the natural sweetness of very ripe bananas. The browner and spottier your bananas are the sweeter and more flavorful these muffins will be so do not throw those overripe bananas away.
A touch of cinnamon in the batter adds a subtle warmth that pairs beautifully with the chocolate chips and makes these taste like something from a really good bakery.
They are the perfect gluten free breakfast muffin, an easy after school snack, and a great option for meal prep since they store well all week and freeze beautifully for later.
If you are looking for banana recipes you might also like my Gluten Free Banana Cake, my Gluten Free Banana Oat Muffins, my Gluten Free Peanut Butter Banana Muffins or my Homemade Strawberry Banana Popsicles.
You can find more breakfast recipes here: Gluten Free Breakfast Recipes
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Instructions
Preheat oven to 350 degrees.
Add bananas, brown sugar, sugar, butter, egg and milk to the bowl of your stand mixer. Beat until bananas are broken into little pieces. If your bananas aren't overripe you will need to mash them before adding them.
Add the gluten free flour, baking powder, salt and cinnamon to the wet ingredients. Blend until just combined. Add the chocolate chips and blend just until they are mixed into the batter.
Using a tablespoon place two heaping tablespoons in each cup of your muffin pan. I like to line my muffin tins for easy clean up.
Bake at 350 degrees for 20-22 minutes.
Let the muffins cool completely before storing in an air tight container.
Supplies
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Gluten Free Chocolate Chip Banana Muffins
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Diet: Gluten Free
Description
These easy gluten free chocolate chip banana muffins are moist, fluffy, and loaded with semi-sweet chocolate chips in every bite! Made with ripe bananas, gluten free flour, brown sugar, butter, and a touch of cinnamon and ready in just 30 minutes with no baking soda required. The perfect easy gluten free breakfast muffin and the best way to use up overripe bananas!
Ingredients
- 2 cups Gluten Free Flour
- 2 tsp. Baking Powder
- 1 tsp. Sea Salt
- ½ tsp. Ground Cinnamon
- 2 medium Bananas, very ripe
- ½ cup Brown Sugar
- ¼ cup Granulated Sugar
- ½ cups Unsalted Butter, melted
- 1 large Egg
- ¼ cup Milk
- 1 cup Semi-Sweet Chocolate Chips
Instructions
Preheat oven to 350 degrees.
Add bananas, brown sugar, sugar, butter, egg and milk to the bowl of your stand mixer. Beat until bananas are broken into little pieces. If your bananas aren't overripe you will need to mash them before adding them.
Add the gluten free flour, baking powder, salt and cinnamon to the wet ingredients. Blend until just combined. Add the chocolate chips and blend just until they are mixed into the batter.
Using a tablespoon place two heaping tablespoons in each cup of your muffin pan. I like to line my muffin tins for easy clean up.
Bake at 350 degrees for 20-22 minutes.
Let the muffins cool completely before storing in an air tight container.
If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.
Notes
If you use a banana that isn't overripe you may want to add 2 tablespoons of honey for a little extra sweetness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
If you make these Gluten Free Chocolate Chip Banana Muffins I would love to hear what you think! Leave a star rating and a comment below and let me know how they turned out.
Don't forget to save this recipe to your Pinterest boards so you can find it again every time you have ripe bananas ready to use!
Storage
Store these gluten free chocolate chip banana muffins in an airtight container at room temperature for up to 3 days. For longer storage place the muffins in a sealed airtight container in the refrigerator for up to 5 days. These muffins also freeze beautifully which makes them perfect for meal prep.
Once completely cooled place individual muffins in a freezer safe bag or airtight container and freeze for up to 3 months. Thaw individual muffins at room temperature for about an hour or warm them in the microwave for 30 to 45 seconds straight from the freezer for a quick and easy gluten free breakfast any morning of the week.
Top Tip
The riper your bananas are the better these muffins will be. Perfectly yellow bananas will work in a pinch but very ripe bananas with lots of brown spots are what give these muffins their natural sweetness, deep banana flavor, and incredibly moist texture.
If your bananas are not quite ripe enough you can speed up the process by placing unpeeled bananas on a baking sheet and baking them at 300 degrees for 15 to 20 minutes until the skins turn black and the bananas are soft and sweet all the way through. Let them cool before adding them to the batter and you will get the same result as naturally overripe bananas every single time.
Frequently Asked Questions
The most common reason for dry gluten free banana muffins is the flour blend you are using. Different gluten free flour blends absorb moisture at very different rates and some absorb significantly more liquid than others. If your batter seems very thick and dry before baking add a tablespoon or two of extra milk to loosen it up slightly.
Also make sure you are using very ripe bananas as they provide the most natural moisture and sweetness. Measuring your gluten free flour by spooning it into the measuring cup and leveling off the top rather than scooping directly from the bag can also help prevent using too much flour which leads to a dry muffin.
I use Bob's Red Mill 1 to 1 Gluten Free Baking Flour and King Arthur Measure for Measure Gluten Free Flour work well. Keep in mind that different flour blends absorb moisture differently so you may need to adjust the amount of milk slightly depending on which brand you use. Always look for a blend that contains xanthan gum for the best texture and rise.
Yes! Frozen bananas work beautifully in this recipe and are a great way to use up bananas you have frozen before they went bad. Thaw the bananas completely at room temperature or in the microwave before adding them to the batter. Drain off any excess liquid that has collected as the bananas thaw and then add them to the mixer as you would fresh ripe bananas. Frozen and thawed bananas are often even sweeter and more flavorful than fresh overripe bananas so your muffins will be incredibly delicious.
Absolutely! If you prefer plain banana muffins simply leave out the chocolate chips and the recipe works exactly the same way. You can also substitute other mix ins for the chocolate chips to customize the muffins to your taste. Chopped walnuts or pecans add a wonderful crunch, dried cranberries add a tart and chewy element, and white chocolate chips are a delicious and slightly sweeter alternative to semi sweet chocolate chips.
Yes! To make these muffins dairy free substitute your favorite unsweetened dairy free milk for the regular milk and use melted coconut oil or a dairy free butter alternative in place of the unsalted butter. The texture and flavor will be very similar to the original recipe and the muffins will still be moist and delicious. Make sure your chocolate chips are also dairy free if you need a completely dairy free muffin.
Yes but keep in mind that different gluten free flour blends absorb moisture at different rates so if you are doubling the recipe may need to adjust the amount of milk to get the right batter consistency. The batter should be thick but scoopable and not crumbly or dry before baking. If the doubled batter seems too dry add extra milk one tablespoon at a time until it reaches the right consistency. Bake in two muffin tins at the same temperature and keep an eye on the bake time as it may vary slightly.
Pam says
I did the 2x option using King Aurthur Gluten Free flour. Mixture was really dry so improvised and added 3 extra eggs, two extra bananas and double the milk. I also threw in some vanilla extract.