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Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Seattle, WA!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali Shah

Gluten Free Banana Chocolate Chip Muffins

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These light, fluffy, gluten-free banana muffins are nutritious and totally decadent. The bananas provide natural sweetness while the addition of dark chocolate chips makes these muffins feel like you’re indulging in dessert! Kid-friendly and super easy to make too!

Gluten free banana chocolate chip muffins on parchment paper on a wooden cutting board.

These healthy gluten-free chocolate chip banana muffins are moist, fluffy, and super family-friendly! Ripe bananas, cinnamon, and nutmeg offer lots of flavor and a combination of walnuts and almonds adds crunch, texture, healthy fats, and protein, for an all-around nutritious snack or breakfast.

Most muffins are high in calories, and fat, and have loads of added sugar. But this healthy gf banana muffins recipe is sweet and chocolatey but is made with gluten-free flour and a small amount of brown sugar, making them a low-calorie, high-fiber baked good.

They’re a great option for busy mornings, or when you need a healthy snack with minimal effort. If you love baking with bananas, be sure to try my gluten-free chocolate chip banana bread too!

👩🏽‍🍳  Why You’ll Love This Gluten-Free Banana Muffins Recipe

  • Uses Ripe Bananas: If you have a few ripe bananas on your counter, this recipe is a great way to use them. Avoid food waste by baking up these moist gluten-free banana muffins.
  • Take Muffins On-The-Go: This recipe has all the flavors of banana bread with the convenience of no slicing with individual servings ready for an on-the-go easy breakfast, lunchboxes, or a healthy dessert. Make a double batch of muffins to have a delicious snack all week long.
  • Lower-Sugar: This gluten-free banana muffin recipe has lots of natural sweetness from the ripe bananas so just a small amount of brown sugar is used, making these lower-sugar muffins perfect for guilt-free snacking while still satisfying your sweet tooth. 
  • Moist: Gluten-free banana nut muffins are perfect for anyone with gluten intolerance, but the bananas and egg add moisture and a lovely fluffy texture that makes them taste just like bakery-bought muffins, so everyone will enjoy them! 
  • Kid-Friendly: Kids will love the sweetness of the bananas, brown sugar, and chocolate chips. As an added bonus, these muffins will give them a dose of whole grains without them even realizing it!

Latest Recipe Video!

🥘 Ingredients

This easy recipe for gluten free banana muffins calls for simple ingredients that can be found at most grocery stores. For the full recipe and exact ingredient amounts, see the recipe card below!

Ingredients for gluten free banana chocolate chip muffins recipe.
  • Overripe Bananas: You want extra ripe bananas with lots of brown spots! Overripe bananas give the best flavor and provide a natural sweetness.
  • 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 – use your favorite gluten-free flour blend, gluten free oat flour, or a 1:1 gluten-free flour blend that includes xanthan gum such as Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour.
  • Unsalted Butter: Just a small amount of melted butter adds moisture to this recipe. To make gluten free vegan banana muffins, see our dietary adaptations section below!
  • 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. Light-brown or dark-brown sugar can be used, pack the sugar into the measuring cup.
  • Egg: Helps to make these gluten-free banana chocolate chip muffins rise and gives them a nice moist and fluffy crumb, use at room temperature.
  • Vanilla Extract: Adds a warm flavor that’s so tasty in baked goods.
  • Milk: Dairy or plant-based milk adds 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: Using both of these leavening ingredients is part of what helps these gf banana nut muffins rise as they bake and have a light and fluffy texture.
  • Salt: A small amount of salt helps balance the sweet flavors.
  • Walnuts and Almonds: If you like a bit of crunch, add some chopped walnuts, chopped almonds, or both. Nuts also add protein, vitamins, and nutrients to this recipe!

🍲 Ingredient Substitutions

  • Chopped Chocolate: Chop up a bar of dark chocolate in place of the chocolate chips.
  • Oat Flour: Oat flour is a delicious whole-grain choice that is healthier than many all-purpose flours. Use the same amount of oat flour in place of gluten-free flour to make oat flour banana muffins.
  • Olive Oil or Coconut Oil: Olive oil or melted coconut oil can be used in place of unsalted butter.
  • Maple Syrup: Substitute pure maple syrup for the brown sugar.

🔪 How To Make Gluten-Free Banana Chocolate Chip Muffins

These gluten-free banana bread muffins stir together quickly and easily without an electric mixer. Here’s how to make the best banana muffins!

Mix Dry Ingredients: Preheat oven to 425°F. Grease the muffin pan with cooking spray or line with muffin liners. Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside.

Gluten free flour mixed in a bowl with a whisk.

Mix Wet Ingredients: In a separate large mixing bowl mash the bananas. To the mashed bananas, stir in the melted butter, brown sugar, egg, vanilla extract, and milk in the large bowl.

Wet ingredients for muffins mixed in a bowl.

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

Healthy muffin batter in a mixing bowl.

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

Muffin batter in muffin liners ready to be baked in the oven.

Continue Baking: Keeping the muffins in the oven, reduce the oven temperature to 350°F. Bake for an additional 15-18 minutes or 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 & Remove From Pan: Allow these moist banana muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack (or any cooling rack) to continue cooling.

Gluten free banana chocolate chip muffins on a wire rack on a wooden cutting board.

💭 Expert Tips

  • Grease The Muffin Tin Well: If you don’t plan on using paper liners, make sure to grease your muffin tin well. Use a non-stick cooking spray to coat all surfaces completely to prevent these gluten free banana chocolate muffins from sticking in the pan so you can enjoy every bite!
  • Use Ripe Bananas: Ripe or overripe bananas are sweeter than bananas that are still green and they also have a softer texture for smooth and fluffy muffins. If your bananas are still green, wait a day or two until the bananas soften and have brown spots.
  • Allow Milk and Eggs to Reach Room Temperature: For best results, make sure all of your ingredients are at room temperature before mixing them.
  • Slide a Baking Sheet Under Your Muffin Tin: If you’re worried about the bottoms of the muffins baking too quickly in the oven or your oven runs hot, slide a baking sheet under the muffin tin in the oven to help even out the heat as the muffins bake.

📖 Variations

  • Sugar-Free Banana Chocolate Chip Muffins: To make this gluten-free banana recipe refined sugar-free, use maple syrup or coconut sugar instead of brown sugar. To omit the sugar altogether, use monk fruit instead of the brown sugar in this recipe, and sugar-free chocolate chips.
  • Healthier Muffins: To make this recipe even healthier, cut the amount of added sugar in half.
  • Extra Nutty: Before baking, sprinkle the tops of the muffins with additional chopped nuts.
  • Favorite Mix-Ins: Just about any mix-ins will work in this recipe! Try adding in a little bit of dried fruit, fresh blueberries, shredded coconut, chopped dates, a swirl of nut butter, peanut butter chips or white chocolate chips instead of dark chocolate, granola and more!
  • Gluten-Free Oatmeal Chocolate Chip Muffins: Replace the flour with 1 cup of oat flour and ½ cup of rolled oats.

🍽 Serving Suggestions

These healthy gluten-free banana muffins are a wonderful addition to breakfast or lunch and so easy to take on the go for the whole family. For additional protein, you can serve these muffins with mango protein smoothies or split muffins in half and spread with almond butter.

If you’re making a larger breakfast spread or brunch, you can serve these with our keto breakfast casserole and breakfast fruit salad. Or blend up a spinach and banana smoothie to start your day with a serving of vegetables and extra banana flavor.

🙌 Dietary Adaptations

  • Vegan: To make vegan gluten-free chocolate chip banana muffins, use melted coconut oil in place of the butter, a flax egg, unsweetened almond milk, and vegan chocolate.
  • Dairy-Free: For dairy-free muffins, use melted coconut oil in place of the butter, unsweetened almond milk, and dairy-free chocolate chips.

🫙 Storage Directions

  • Storing: Leftovers keep 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. You can also store them in an airtight container at room temperature but they will only last about 2 days at room temperature.
  • Freezing: Muffins can be frozen for up to 3 months. Allow the muffins to cool and then wrap each muffin in plastic wrap or foil and place in a zip-top freezer bag. Make sure to get as much air out of the bag before you seal it. To defrost, place a frozen muffin in the fridge overnight to thaw, then heat in the microwave for 20-30 seconds until warmed through.

❓Recipe FAQs

Why are my banana muffins dry?

Muffins become dry if they are overmixed or overbaked or if there is not enough moisture in the batter. Overmixing will result in a dense batter that will get dry in the oven and won’t rise as much. Measuring your ingredients carefully, especially your flour, and using ripe bananas are two good ways to ensure your muffins will be fluffy and not dry. Spoon and level the flour into your measuring cup instead of scooping it out of the bag using your measuring cup. This will give you the most accurate measurement.

Are banana muffins good for you?

The answer is, it depends! Many regular muffins are more like cakes and filled with refined grains, and tons of sugar and are high in calories. Typically, one banana nut muffin will have almost 500 calories!

But this gluten-free chocolate chip banana muffin recipe is a healthier option because it uses fiber-rich oat flour or gluten-free flour, which offers whole grains, instead of white flour, and way less sugar (8 grams added sugar per muffin, versus 37 grams of added sugar in most other muffins!). These muffins have only about 220 calories each!

Gluten free banana chocolate chip muffins on parchment paper on a wooden cutting board.

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📋 Recipe Card

🎥 Watch How to Make It

Gluten free banana chocolate chip muffins on parchment paper on a wooden cutting board.
Print Recipe
5 from 20 votes

Gluten Free Banana Chocolate Chip Muffins

These light, fluffy, gluten-free banana muffins are nutritious and totally decadent. The bananas provide natural sweetness while the addition of dark chocolate chips makes these muffins feel like you’re indulging in dessert! Kid-friendly and super easy to make too!
Prep Time20 minutes
Cook Time23 minutes
Total Time43 minutes
Course: Baking, Breakfast, Brunch, Dessert, Snack
Cuisine: American
Diet: Vegetarian
Servings: 12 muffins
Calories: 223kcal
Author: Anjali Shah

Ingredients

Shop Ingredients on Jupiter

Instructions

  • Preheat oven to 425°F. Grease the muffin pan with cooking spray
  • Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside. In a large bowl mash the bananas. Whisk in the melted butter, brown sugar, egg, vanilla extract, and milk.
  • Pour the dry ingredients into the wet ingredients, then beat or whisk until combined. Fold in the nuts and chocolate chips.
  • Spoon the batter into the muffin pan, filling them to the top. Bake for 5 minutes. Then, keeping the muffins in the oven, reduce the oven temperature to 350°F. Bake for an additional 15-18 minutes or until a toothpick inserted in the center comes out clean.
  • The total time these muffins take in the oven is about 20-23 minutes, give or take.
  • Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

Notes

Storage Directions
  • Storing: Leftovers keep in an airtight container in the refrigerator for up to 1 week.  Allow the muffins to cool completely, then transfer to an airtight container lined with paper towels and store in the fridge. You can also store them in an airtight container at room temperature but they will only last about 2 days at room temperature.
  • Freezing: Muffins can be frozen for up to 3 months.  Allow the muffins to cool and then wrap each muffin in plastic wrap or foil and place in a zip-top freezer bag. Make sure to get as much air out of the bag before you seal it. To defrost, place a frozen muffin in the fridge overnight to thaw, then heat in the microwave for 20-30 seconds until warmed through. 
Recipe Pro-Tips 
  • Vegan: To make vegan gluten-free chocolate chip banana muffins, use melted coconut oil in place of the butter, a flax egg, unsweetened almond milk, and vegan chocolate.
  • Dairy-Free: For dairy-free muffins, use melted coconut oil in place of the butter, unsweetened almond milk, and dairy-free or vegan chocolate.
  • If you don’t plan on using paper liners, make sure to grease your muffin tin well.  Use a non-stick cooking spray to coat all surfaces completely to prevent your muffins from sticking in the pan so you can enjoy every bite!
  • Ripe or overripe bananas are sweeter than bananas that are still green and they also have a softer texture for smooth and fluffy muffins.  If your bananas are still green, wait a day or two until the bananas soften and have brown spots.
  • This recipe is best if all of your ingredients are at room temperature before mixing them.
  • If you’re worried about the bottoms of the muffins baking too quickly in the oven or your oven runs hot, slide a baking sheet under the muffin tin in the oven to help even out the heat as the muffins bake.
Note: This recipe contains 8g added sugars (the rest are natural sugars from the bananas)

Nutrition

Serving: 1muffin | Calories: 223kcal | Carbohydrates: 28g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 208mg | Potassium: 276mg | Fiber: 2g | Sugar: 12g

36 responses to “Gluten Free Banana Chocolate Chip Muffins”

  1. I made these muffins for breakfast this morning and they were SO delicious! You’d never even know they were gluten free!5 stars

  2. I’m currently out of bananas but I would love to make this recipe with some overripe plantain that I have instead.5 stars

  3. so delicious! so light! and i can’t have banana bread anything without choc chips so this was perfect5 stars

  4. I love bananas and I love chocolate so this is without a doubt the perfect recipe for me. Can’t wait to make them.5 stars

  5. Thanks for the tip on how to make these muffins with less sugar! I LOVE the taste of banana but don’t really care for overly sweet treats for breakfast, and these sound perfect 🙂5 stars

  6. We LOVE these muffins! I make them at least once a month and they’re always gone within days. I appreciate your muffin tips too – so helpful!5 stars

  7. Oooh I wish I was starting the day with these muffins. They look so light and fluffy! Those flavors sound incredible.5 stars

  8. There is nothing better then the combination of chocolate and bananas! I can’t wait to make this for my kiddos.5 stars

  9. Nothing quite like the combination of chocolate and bananas! Looking forward to making these for breakfast tomorrow; looks too good to pass up!5 stars

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