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!
These Gluten-Free Chocolate Chip Banana Muffins are a delicious and easy-to-make treat, perfect for breakfast or as a filling snack. Made with ripe bananas, they are naturally sweet, moist, and packed with flavor.
The addition of chocolate chips gives them a delightful touch of indulgence without compromising their healthy appeal. These muffins are a great option for anyone seeking a gluten-free recipe, using simple ingredients like gluten-free flour and butter, making them both delicious and satisfying.
Whether you're making them for a quick breakfast or as a treat for kids, these muffins are sure to be a hit.
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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Ingredients
- Gluten Free Flour
- Baking Powder
- Sea Salt
- Ground Cinnamon
- Bananas
- Brown Sugar
- Granulated Sugar
- Unsalted Butter
- Eggs
- Milk
- 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.
Supplies
Frequently Asked Questions
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.
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.
More Recipes You Might Enjoy
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9 Amazing Gluten Free Muffin Recipes
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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.
Let the muffins cool completely before storing in an air tight container.
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
Top Tip
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.
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.