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Gluten Free Banana Muffins with Chocolate Chips

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Making gluten free banana muffins is a great way to use up overripe bananas. This recipe is easy to make and results in fluffy muffins that don’t taste gluten free.

I like adding chocolate chips, but they’re delicious without them too. Serve these tasty gluten-free muffins for breakfast, snacks or dessert.

Two gluten free banana muffins on a plate with one cut in half to show melted chocolate chips.

Gluten Free Banana Muffins Recipe

This is the best gluten-free banana muffin recipe you'll make. They're so scrumptious, you'll forget they're gluten free!
5 from 2 votes
Print Recipe
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Recipe Servings: 12

Ingredients

  • 3 large ripe bananas
  • ¾ cup granulated sugar
  • 1 egg - room temperature
  • cup + 1 tablespoon olive oil - or your favorite cooking oil
  • 5 tablespoons milk
  • 1 ½ cups Cup4Cup gluten free flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon sea salt
  • 1 teaspoon vanilla extract
  • ½ cup chocolate chips - optional

Equipment

  • Measuring cups and spoons
  • Mixing bowls
  • Muffin pan
  • Muffins liners
  • Spoon

Instructions

  • Preheat your oven to 350° F.
    While the oven is heating, mash the banana in a large mixing bowl.
    Banana being mashed in mixing bowl with fork.
  • Add the egg, oil, milk and vanilla extract to the bowl with the mashed bananas and mix until well combined.
    Egg, oil, milk and vanilla being whisked into mashed banana in mixing bowl.
  • Add the sugar, GF flour, baking powder and salt to another mixing bowl and mix until well combined.
    Sugar, flour, baking powder and salt being whisked together in mixing bowl.
  • Slowly add the dry ingredients to the wet ingredients in the large bowl and mix until evenly combined.
    Gluten free banana muffins batter being whisked by hand in mixing bowl.
  • Gently fold in the chocolate chips without overmixing.
    Chocolate chips being gently folded into banana muffins batter in mixing bowl.
  • Line your muffin tin with paper liners, then put about 1/3 cup muffin batter in each of the muffin cups.
    One third cup banana muffin batter scooped into 12 muffin liners in muffin tin.
  • Cook for 22-24 minutes. They're done when you insert a toothpick into the muffins and it comes out mostly clean.
    Gluten free banana muffins in muffin tin just after being removed from the oven.
  • When you remove the muffins from the oven, transfer them to a cooling rack. Enjoy right away or cool completely, then store in an airtight container.
    Several gluten free chocolate chip banana muffins arranged on a plate.

Notes

See Tips Below!!!

Nutrition Information Per Serving

Calories: 173kcal | Carbohydrates: 36g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 111mg | Potassium: 170mg | Fiber: 3g | Sugar: 22g | Vitamin A: 66IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 1mg

Tips for Making Gluten Free Banana Muffins

1. Does it work with any other gluten-free flour blend?

You’ll get the best results using Cup4Cup gluten free flour. However, we’ve also tested this recipe with Bob’s Red Mill 1:1 gluten free flour and it comes out great. If you use Bob’s flour, omit 5 tablespoons of milk and 1 tablespoon of oil.

We have not tested any other gluten free flour blends, regular flour or wheat flour. This recipe will not work with coconut flour or almond flour. There is a lot of variation in different brands of all purpose gluten free flour mix, so your results may vary with other blends.

2. Can this recipe be used to make mini muffins?

You can make gluten free mini muffins by making a few adjustments to the recipe.

  1. Use mini chocolate chips instead of regular sized chips (or omit them).
  2. Make sure the bananas are mashed really well so there aren’t any large chunks.
  3. Shorten the cook time to 10-13 minutes. Be sure to check them regularly as they will overcook quickly.

3. How to make vegan banana muffins?

You need to make a few swaps for vegan GF banana muffins:

  1. Substitute almond milk (or your favorite milk substitute) for regular milk.
  2. Replace the egg with a flax egg (1 tablespoon ground flax seed whisked with 2.5 tablespoons water).
  3. If you’re using chocolate chips, make sure they’re vegan.

4. Can you add nuts?

Absolutely, some of my favorites are walnuts and pecans. You can make plain banana muffins, banana nut muffins and banana chocolate chip muffins with this base recipe. Every variation we’ve tried is amazing.

5. Can I use this recipe to make a loaf?

This recipe hasn’t been tested in a loaf pan. However, we do have an amazing Gluten Free Banana Bread recipe you should try!

6. How long do these muffins stay fresh?

I find that gluten free baked goods do not stay fresh as long as their counterparts. We aim to eat all of the muffins within 2-3 days.

7. How to store muffins?

We usually keep ours in a cake storage container. It works great and is convenient.

8. How to freeze these muffins?

The best way to freeze muffins is similar to how I freeze tomato paste. Simply put all of the muffins into the freezer on a cookie sheet and freeze until solid.

Once individually frozen, transfer them to freezer bags, making sure as much air is removed as possible. Use within 2 months of freezing.

If you use a good vacuum sealer, they’ll last even longer in the freezer.

9. Other gluten free baked goods

When you first go gluten free, it’s important to find good replacements for your favorite baked goods. Here are some recipes to try first:

10. Where to buy groceries online?

We buy a lot of groceries online and keep the freezer and pantry stocked. Learn where I buy produce online and order meat online for extra convenience.

Pin this recipe to your gluten free, breakfast or muffins board!

Two gluten free banana muffins served on a plate with several more on another plate in the background.

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3 slices of homemade gluten free bread on cutting board.

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