Gluten Free Banana Chocolate Chip Muffins
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.
Servings: 12 muffins
Calories: 223kcal
Ingredients
- 1½ cups gluten free flour or gf oat flour spooned & leveled
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 3 large ripe bananas (about 1.5 cups mashed)
- 6 tbsp unsalted butter, melted or coconut oil
- ⅓ cup packed brown sugar (light or dark sugar will work)
- 1 large egg at room temperature
- 1 tsp vanilla extract
- 2 tbsp milk
- ⅛ cup chopped walnuts
- ⅛ cup chopped almonds
- ½ cup dark chocolate chips (70% dark)
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
- My #1 Secret Tip for this gluten-free banana chocolate chip muffin recipe is to use ripe bananas: I can't overstress how important using ripe or overripe bananas is for making this muffin recipe sweet without too much sugar. Apart from being sweeter than yellowy green bananas, they have a softer texture for smooth and fluffy muffins. If your bananas are still green, wait a day or two until they soften and have brown spots.
- Grease The Muffin Tin Well: If you don’t plan on using paper liners, make sure to grease your muffin tin well. I use a non-stick cooking spray to coat all surfaces completely to prevent these gluten free banana chocolate muffins from sticking in the pan!
- Allow Milk and Eggs to Reach Room Temperature: For best results, I make sure all the ingredients are at room temperature before mixing them.
- Slide a Baking Sheet Under Your Muffin Tin: To prevent spillage and even out the heat as the muffins bake, I recommend sliding a baking sheet under the muffin tin in the oven.
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