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!
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
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.
- 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.
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