Gluten-Free Banana Chocolate Chip Muffins

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My light and fluffy gluten-free banana chocolate chip muffins are nutritious and totally decadent. I bake a dozen in less than an hour using gluten-free flour, ripe bananas, chocolate chips, and warming spices for the most amazing, indulgent muffin recipe kids and adults love.

The mix of banana and chocolate is a popular combination in our house, with favorites like chocolate banana ice cream and thick smoothies. My newest creation, this healthy chocolate chip banana muffins is just another great recipe of the two flavors I have added to my cookbook recently.

These muffins are a remake of my morning favorite gluten-free chocolate chip banana bread recipe. I pack them with sweet bananas, cinnamon, nutmeg, and a combination of walnuts and almonds for added crunch. They’re a great option for busy mornings or when I need a healthy snack with minimal work.

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🥘 Ingredients

My easy recipe for gluten-free banana muffins calls for simple ingredients. Here is what I use:

Overripe Bananas: I look for extra ripe bananas with lots of brown spots! Overripe bananas give the best flavor and provide a natural sweetness that makes these muffins lower in sugar.

Chocolate Chips: I like using mini dark chocolate chips that are 70% cacao. You can also use semisweet chocolate chips or non-mini chip varieties.

Gluten-Free Flour: A 1:1 replacement for all-purpose flour. I use my favorite Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour, as it includes xanthan gum. Gluten-free oat flour is also a great option.

Unsalted Butter: Just a small amount of melted butter adds moisture to this recipe. To make gluten-free vegan banana muffins, I use vegan butter.

Brown Sugar: Brown sugar makes these easy gluten-free banana muffins sweet and adds a molasses flavor not found in traditional muffins with white sugar. I recommend using packed and measured brown sugar, but light-brown or dark-brown sugar will also work.

Egg: To give these muffins are fluffier crumb texture, I add 1 room temperature egg.

Vanilla Extract: I only add a few drops of vanilla, but it makes a huge difference to the overall flavor of baked goods.

Milk: I use dairy milk in this recipe, but it can easily be swapped for plant-based milk to add moisture to the batter.

Cinnamon and Nutmeg: This duo of spices is wonderful with bananas and gives these muffins a fall-inspired flavor.

Baking Soda and Baking Powder: I use both of these leavening ingredients as they help these gf banana nut muffins rise as they bake for a light and fluffy texture.

Salt: A small amount of salt helps balance the sweet flavors.

Walnuts and Almonds: I like a bit of crunch, so I add some chopped walnuts, chopped almonds, or both. Nuts also add protein, vitamins, and nutrients to this recipe!

Substitutions

Chopped Chocolate: When I don’t have chocolate chips, I chop up a bar of dark chocolate instead.

Olive Oil or Coconut Oil: Olive oil or melted coconut oil can be used in place of unsalted butter if you’re making them vegan.

Maple Syrup: To cut calories further, I use pure maple syrup instead of brown sugar.

🔪 How To Make

My gluten-free banana bread muffins are so easy to make with just 2 bowls, a whisk, and a wooden spoon. Here’s how I make the best banana muffins.

Mix Dry Ingredients: First, I preheat the oven to 425°F and grease the muffin pan with cooking spray or line it with muffin liners. Then, I whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside.

Mix Wet Ingredients: In a separate large mixing bowl, I mash the bananas before adding the melted butter, brown sugar, egg, vanilla extract, and milk.

Combine Ingredients: Next, I pour the dry ingredients into the banana mixture, then beat or whisk the muffin batter until combined. With a wooden spoon, I fold in the nuts and chocolate chips.

Fill Paper Liners With Muffin Batter: Then, I scoop the batter into muffin cups using an ice cream scoop or cookie scoop to evenly portion the batter, filling them to the top and bake for 5 minutes.

Continue Baking: Keeping the muffins in the oven, I reduce the oven temperature to 350°F, and continue baking for an additional 15-18 minutes until a toothpick inserted in the center comes out clean. The total time these gluten-free muffins take in the oven is about 20-23 minutes.

Cool and Remove From Pan: I allow these moist banana muffins to cool for 5 minutes in the muffin pan, then I transfer them to a wire rack (or any cooling rack) to continue cooling.

📖 Variations

Muffins are very versatile and great for different mix-ins. Here are some of the variations I have tried with this GF chocolate banana muffin recipe:

Sugar-Free: To make this gluten-free banana recipe refined sugar-free, I use maple syrup or coconut sugar as a 1-1 replacement instead of brown sugar.

Peanut buttery: It sounds too good to be true, but these three ingredients in one muffin are even more delicious! I add 3 tablespoons of peanut butter to the wet ingredients and sprinkle the tops of the muffins with additional chopped nuts.

Gluten-Free Oatmeal: I replace the GF flour with 1 cup of oat flour and 1/2 cup of rolled oats. This variation is my favorite!

🍽 Serving Suggestions

We eat them as they are on busy mornings, but when we’re out on picnics or for breakfast, we enjoy these deliciously fluffy muffins with some tasty house favorite.

These healthy gluten-free banana muffins are a wonderful addition to breakfast or lunch, and are so easy to take on the go for the whole family. For additional protein, I serve these muffins with mango protein smoothies or split muffins in half and fill them with white chocolate hazelnut spread or Nutella for a more indulgent treat.

When I make a larger breakfast spread or brunch (usually on weekends), I serve these with my healthy breakfast casserole. Or blend up a spinach and banana smoothie to start our day with a serving of vegetables and extra banana flavor.

🧊 Storage Directions

Refrigeration: I store any uneaten muffins in an airtight container in the refrigerator for up to 1 week. Allow these gluten free banana walnut muffins to cool completely, then transfer to an airtight container lined with paper towels and store in the fridge.

Freezing: I also freeze these muffins for up to 3 months. Once cooled, I wrap each muffin in plastic wrap or foil and place them in a zip-top freezer bag, making sure to get as much air out of the bag as possible before sealing. To defrost, I place a frozen muffin in the fridge overnight to thaw.

Reheating: They’re perfectly fine from the fridge, but reheating them makes them softer and fluffier again. To reheat muffins, I simply microwave them for 20-30 seconds.

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