These healthy and easy gluten free chocolate chip banana muffins are moist and delicious. This recipe is simple to make with no baking soda. I think these are the best gluten free banana muffins!
I love a simple way to use up bananas that are getting too ripe. This recipe definitely takes care of that! These chocolate chip banana muffins are easy to toss the ingredients into your mixer and have muffins ready to bake. I also love just having one bowl to clean up when baking.
How do I make chocolate chip banana muffins?
These gluten free muffins are so easy to make. It is best to have overripe bananas, but if you have bananas that are ripe they will work. You add your bananas, brown sugar, sugar, unsalted butter, egg and milk to the bowl of your mixer and blend until the banana is broken into small pieces. If your banana isn't overripe you will need to mash it before putting it into the mixer so it doesn't stay in large chunks.
Then add your gluten free flour, baking powder, salt and cinnamon to the wet ingredients. Blend until the just mixed together. Add the chocolate chips and blend until they are mixed in.
Then place approximately two heaping tablespoons into each cup of a 12 muffins tin. I like to use muffin liners for easy clean up. Bake at 350 degrees for 20-24 minutes. The muffins will be golden brown on top.
Gluten Free Chocolate Chip Banana Muffins Supplies
What makes chocolate chip banana muffins gluten free?
The key to gluten free chocolate chip banana muffins is the flour. The rest of the ingredients should already be gluten free. I like to use Namaste Gluten Free Perfect Flour Blend. I get the big bag at Costco. It is cost effective and I've had really good luck baking with it.
If you don't normally bake gluten free remember not to cross contaminate with the measuring cup and utensil you are using for this recipe. I suggest making the gluten free recipe first and then making whatever else you have planned. Cross contaminating gluten baking with this will not be good for whoever you are serving these to.
Gluten Free Chocolate Chip Banana Muffins Ingredients
- Gluten Free Flour
- Baking Powder
- Sea Salt
- Ground Cinnamon
- Bananas
- Brown Sugar
- Granulated Sugar
- Unsalted Butter
- Eggs
- Milk
- Semi-Sweet Chocolate Chips
If you like this recipe you may also enjoy:
Gluten Free Banana Muffins
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9 Amazing Gluten Free Muffin Recipes
Gluten Free Cranberry Orange Muffins
Gluten Free Blackberry Oat Muffins
I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 25% off your first order!
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Gluten Free Chocolate Chip Banana Muffins
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Diet: Gluten Free
Description
These healthy and easy gluten free chocolate chip banana muffins are moist and delicious. This recipe is simple to make with no baking soda. I think these are the best gluten free banana muffins!
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.
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: Gluten Free
Keywords: gluten free, breakfast, brunch, baking, muffins, fruit
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.
★★★