Reimagine classic banana bread as gluten-free banana chocolate chip muffins—moist, easy, and full of flavor.
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About This Muffin Recipe
These banana muffins are forgiving and straightforward—ideal if you’re new to gluten-free baking. Made with a reliable gluten-free flour blend, ripe bananas, a touch of cinnamon, and melty chocolate chips, they come together quickly and taste like a treat with coffee or tea. If you prefer a visual guide, watch the original Instagram reel to see how easily the batter comes together.
With a solid gluten-free flour blend and simple pantry ingredients, these muffins are a dependable snack or breakfast option. They keep well at room temperature for a few days and warm up nicely if they firm up.
Ingredients For Gluten-Free Banana Muffins
Granulated Sugar: Regular white sugar to sweeten the batter.
Unsalted Butter: Use at room temperature so it creams easily with the sugar. Substitute dairy-free butter if you need a dairy-free version.
Eggs: Two eggs provide extra binding and structure compared with one, which many banana breads call for.
Gluten-Free Flour Blend: A reliable 1:1 gluten-free baking flour works best. Popular options include Cup4Cup, Bob’s Red Mill 1:1, or King Arthur Measure for Measure. Results may vary slightly with different blends.
Baking Soda: Acts as the leavening agent to help the muffins rise.
Cinnamon: A small amount adds warmth and complements the banana flavor.
Bananas: Use very ripe, spotty bananas—the riper they are, the sweeter and more flavorful the muffins will be.
Chocolate Chips: Add to taste. Dairy-free chips work well if you’re avoiding dairy.
Gluten-Free Flour Blend For Banana Muffins
For consistent results in gluten-free baking, I prefer a premixed gluten-free flour blend rather than a single flour like almond or coconut. Blends combine different flours, starches, and binders to better mimic all-purpose flour. Cup4Cup has been my go-to for many baked goods, but Bob’s Red Mill 1:1 and King Arthur Measure for Measure also work well. If you switch brands, be aware you may need to adjust liquids or leavening slightly.
Note: Some blends have been reformulated in recent years. If a blend you use has changed, monitor texture and rise and adjust as needed. In my testing I haven’t noticed a major difference with updated Cup4Cup, but your experience may vary.
Can I Make This Recipe With Almond or Coconut Flour?
I don’t recommend substituting a single gluten-free flour for a blend. Almond or coconut flour behave very differently and usually require recipe-specific adjustments to liquid, eggs, or leavening. For predictable results, use a 1:1 gluten-free baking blend.
How To Make These Muffins
The method is classic and simple: combine dry ingredients in one bowl, cream butter and sugar and add eggs in another, then fold in mashed bananas and chocolate chips. Let the batter rest briefly before portioning into the muffin tin and baking.
Can I Make These Muffins Dairy-Free?
Yes. Use dairy-free butter and dairy-free chocolate chips to make the muffins fully dairy-free. Also choose a gluten-free flour blend that does not contain milk powder if you need both dairy- and gluten-free results.
Tips For Making Gluten-Free Banana Muffins
Use ripe bananas. Bananas with brown spots are ideal—they’re sweeter and mash more easily, giving better banana flavor with less added sugar.
Let the batter rest. Allow the mixed batter to sit for 10–15 minutes at room temperature before baking. This short rest reduces grittiness and improves texture—don’t exceed about 15 minutes.
How To Store Gluten-Free Chocolate Chip Banana Muffins
Store muffins wrapped or covered at room temperature for 3–4 days. If they firm up, warm them in the microwave for 5–10 seconds to soften.
More Gluten-Free Baking Recipes
If you enjoy banana quick breads, try the banana bread with walnuts. For another muffin variety, make blueberry streusel muffins. Want a classic dessert? Bake a gluten-free peach pie with a lattice top. For an advanced challenge, try gluten-free croissants—flaky, buttery, and impressive.
Ready to bake these gluten-free banana chocolate chip muffins?
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Gluten-Free Banana Chocolate Chip Muffins
Gluten-Free Banana Chocolate Chip Muffins
12 muffins
20 minutes
1 hour
1 hour 20 minutes
Easy banana muffins studded with chocolate chips—perfect for breakfast or a snack.
Ingredients
- ½ cup sugar
- ¾ stick unsalted butter (6 TBSP), at room temperature (use dairy-free if needed)
- 2 eggs
- 1 ½ cups gluten-free flour blend (Cup4Cup, Bob’s Red Mill 1:1, or King Arthur Measure for Measure)
- 1 teaspoon baking soda
- ¼ teaspoon cinnamon
- 3 large very ripe bananas, mashed
- ½ cup (or more) chocolate chips
Instructions
Preheat the oven to 325°F (165°C). Grease or line a 12-count muffin tin. Remove butter from the fridge so it reaches room temperature.
Mash the bananas in a small bowl and set aside. In a medium bowl, cream the butter and sugar until combined. Add the eggs, gluten-free flour, baking soda, and cinnamon and mix until combined. Fold in the mashed bananas, then stir in the chocolate chips.
Let the batter rest at room temperature for 10–15 minutes—this short rest improves texture.
Portion the batter into the prepared muffin tin and bake on the middle rack for 35–40 minutes, or until a tester comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Gluten-Free Flour
For best results use a tried-and-true 1:1 gluten-free baking blend such as Cup4Cup, Bob’s Red Mill 1:1, or King Arthur Measure for Measure. Different blends can yield slightly different textures.
Dairy-Free
To make these muffins dairy-free, choose a dairy-free butter and dairy-free chocolate chips and select a flour blend without milk powder.
Storage
Store muffins wrapped or covered at room temperature for 3–4 days. If they firm up, warm for a few seconds in the microwave to soften.
Nutrition Information
Yield 6
Serving Size 1
Amount Per Serving
Calories 381Total Fat 15gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 5gCholesterol 92mgSodium 326mgCarbohydrates 59gFiber 3gSugar 27gProtein 6g
Nutrition information is provided as a courtesy and may vary based on ingredients and portions. Use your preferred calculator for exact values.
Do you enjoy bananas and chocolate together? How many batches of banana bread did you make during quarantine? Share your thoughts in the comments below!