Studded with rich chocolate chips, these moist gluten-free banana chocolate chip muffins are just perfect for breakfast, an anytime snack, or whenever you crave something sweet! Totally dairy-free too, but no one would care!
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- Banana + Chocolate = The Perfect Combo!
- Amazing Gluten-Free Banana Chocolate Chip Muffins
- Why This Recipe Works:
- Ingredients You’ll Need
- Recipe Notes + Substitutions
- How to Make Gluten-Free Chocolate Chip Banana Muffins (Step by Step):
- Dish by Dish Tips/Tricks:
- Recipe FAQs:
- Other Banana Recipes You’ll Enjoy:
- Gluten-Free Muffin Recipes to Bake:
- Gluten-Free Banana Chocolate Chip Muffins (Dairy-Free)
Banana + Chocolate = The Perfect Combo!
I’m a big fan of bananas (from this 2-ingredient banana ice cream, these banana walnut muffins, these fluffy banana pancakes and this moist banana bread).
And… if you add chocolate to the mix, you’ve got an irresistible combination that everyone (if not most) will love.
Amazing Gluten-Free Banana Chocolate Chip Muffins
For banana and chocolate lovers alike, these gluten-free chocolate chip banana muffins are about to be your favorite.
Chock full of rich chocolate chips, with a soft and fluffy texture, you’re going to love these moist banana muffins. Don’t just take my word for it, go make a batch right now!
Why This Recipe Works:
- Simple Ingredients: The ingredients needed for these gluten-free dairy-free banana chocolate chip muffins are easily accessible at the local grocery stores (nothing fancy required!).
- Easy to Make: Preparing the batter for these gluten-free banana muffins with chocolate chips is uncomplicated, and a batch of these delicious muffins is ready from scratch in just 40 minutes! If you start baking now, you’ll be enjoying these muffins in almost no time at all!
- Perfect Texture: Unlike most gluten-free muffins that tend to be dry and dense, these are moist and tender. Filled with chocolate chips, these gf muffins taste delicious and are great way to start your day, snacking on anytime, or even as a light dessert.
- Totally Gluten-Free & Dairy-Free: The best part is that these healthy banana chocolate chip muffins are 100% gluten-free and dairy-free too, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy them without issues!
Ingredients You’ll Need
Here’s a visual overview of the ingredients required for this gluten-free banana chocolate chip muffins recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions
- Gluten-Free Flour Blend: I recommend using a good-quality gluten-free all-purpose flour blend which is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch, or potato starch) to ensure a lighter and fluffier final texture. I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.
- Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps the ingredients to bind better together. If your gluten-free flour blend doesn’t already include xanthan gum, make sure to add it in.
- Almond Flour: I used blanched almond flour, but you may also use almond meal if you prefer. Adding almond flour/meal adds more moisture to these chocolate chip banana muffins, so make sure you add it in.
- Baking Powder: Baking powder is the only leavening agent used in this muffin recipe, and is necessary for helping the batter rise. If you are Celiac or have gluten-intolerance, make sure to use gluten-free baking powder.
- Sunflower Oil: I like using sunflower oil because I always have a bottle of it on hand. You may also use another vegetable oil (such as canola oil, olive oil, avocado oil, melted coconut oil) or melted vegan butter instead. Alternatively, if you are not lactose-intolerant, feel free to use normal melted butter if you prefer.
- Sugar: I used a mixture of white sugar and dark brown sugar, but you may also use light brown sugar or coconut sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend that you use granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
- Eggs: Eggs are necessary to bind the ingredients together. I personally have not tried making this recipe without eggs, but if you are allergic to eggs, or would simply like to keep this recipe egg-free, you can try using acquafaba or an egg-replacer instead. (If you do make this recipe egg-free, please let me know how it goes in the comments below, I’d love to hear!).
- Vanilla Extract: I like adding a bit of vanilla extract for extra flavor. If you’re not a fan of vanilla, or don’t happen to have it on hand, feel free to leave it out instead.
- Milk: I like using an unsweetened version of my homemade almond milk, but you may also use another dairy-free milk instead (such as cashew milk, rice milk, tigernut milk, soy milk, oat milk, coconut milk etc). Alternatively, if you are not lactose-intolerant, feel free to use regular milk instead.
- Bananas: Make sure to use ripe bananas (those with a few brown spots are best) as they will be naturally sweeter and easier to mash.
- Chocolate Chips: I used dairy-free chocolate chips to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use normal chocolate chips or chocolate chunks instead.
How to Make Gluten-Free Chocolate Chip Banana Muffins (Step by Step):
1. Preheat and Grease
Preheat the oven to 350F and line a regular muffin pan with paper liners.
2. Mash Bananas
Mash the bananas until you get a puree-like texture.
3. Beat Sugars with Wet Ingredients
In a large bowl, combine the sunflower oil, white sugar, brown sugar, beaten eggs, vanilla extract, and milk. Beat well until you get a light, fluffy mixture.
4. Whisk Dry Ingredients
Combine the gluten-free all-purpose flour, xanthan gum, almond flour, baking powder and salt together in a medium bowl and whisk well.
5. Combine Wet and Dry Ingredients to Get Batter
Add half of the dry ingredients, and half of the mashed bananas to the bowl with the wet ingredients and mix well to combine.
Repeat with the rest of dry ingredients and mashed bananas, and mix just enough until you get a thick but homogeneous batter.
6. Fold in Chocolate Chips
Gently fold in ¾ cup of the dairy-free chocolate chips until they are evenly distributed in the batter.
7. Transfer Batter to Muffin Pan
Divide the batter between the 12 muffin cups in the muffin pan. Top the batter with the remaining chocolate chips.
8. Bake Until Golden Brown
Bake batter on the middle rack for 25 to 30 minutes or until a tooth pick inserted in the middle comes out clean.
9. Cool Before Eating
Let the gluten-free banana chip muffins fully cool on a wire rack before eating.
Dish by Dish Tips/Tricks:
- Not a Fan of Chocolate? If you love bananas but aren’t a fan of chocolate, feel free to leave out the chocolate chips directly.
- Optional Add-Ins: Other fun ingredients you can add to these gluten-free chocolate chip banana muffins are unsalted nuts such as chopped walnuts, pecans or even peanuts.
- Make Jumbo Muffins: For jumbo muffins, simply use a 6-cup jumbo muffin tin, and bake for 35 to 40 minutes until ready.
- Make Mini Muffins: For mini muffins, simply use a 24-cup mini muffin pan, and bake for 15 to 20 minutes until ready.
- Bake a Loaf instead: If you prefer to make a loaf of chocolate chip banana bread instead of muffins, simply transfer the batter to a greased 9″x5″ loaf pan and bake for 40-45 minutes until golden brown on top and a toothpick inserted in the middle comes out clean.
Recipe FAQs:
To store, place the gluten-free chocolate chip banana muffins in an airtight container or wrap in plastic wrap and store in the refrigerator for up to 5 days.
Yes you can! To freeze, wrap the chocolate chip banana muffins individually in plastic wrap and freeze for up to 3 months. Let the muffins thaw completely before serving.
Other Banana Recipes You’ll Enjoy:
- 2-Ingredient Banana Ice Cream (Gluten-Free, Vegan)
- Fluffy Banana Pancakes (Gluten-Free, Dairy-Free)
- Moist Banana Bread (Gluten-Free, Dairy-Free)
- Easy Banana Muffins (Gluten-Free, Dairy-Free)
- Buckwheat Banana Bread (Gluten-Free, Dairy-Free)
- Banana Cake with Cream Cheese Frosting (Gluten-Free, Dairy-Free)
Gluten-Free Muffin Recipes to Bake:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
PrintGluten-Free Banana Chocolate Chip Muffins (Dairy-Free)
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Diet: Gluten Free
Description
Studded with rich chocolate chips, these gluten-free banana chocolate chip muffins are just perfect for breakfast, an anytime snack, or whenever you crave something sweet! Totally dairy-free too, but no one would care!
Ingredients
- 1 1/2 cups gluten-free all-purpose flour blend
- 1/2 teaspoon xanthan gum (omit if your flour blend already includes it)
- 3/4 cup blanched almond flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup sunflower oil
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 3 eggs, beaten
- 1 1/2 teaspoons vanilla extract
- 3 tablespoons almond milk
- 1 1/2 cups mashed ripe bananas (approx. 3 medium bananas or 2 large bananas)
- 1 cup dairy-free chocolate chips, divided
Instructions
- Preheat and Grease: Preheat the oven to 350F and line a regular muffin pan with paper liners.
- Mash Bananas: Mash the bananas until you get a puree-like texture.
- Beat Sugar with Wet Ingredients: In a large bowl, combine the sunflower oil, white sugar, brown sugar, beaten eggs, vanilla extract, and milk. Beat well until you get a light, fluffy mixture.
- Whisk Dry Ingredients: Combine the gluten-free all-purpose flour, xanthan gum, almond flour, baking powder and salt together in a medium bowl and whisk well.
- Combine Wet and Dry Ingredients to Get Batter: Add half of the dry ingredients, and half of the mashed bananas to the bowl with the wet ingredients and mix well to combine. Repeat with the rest of dry ingredients and mashed bananas, and mix just enough until you get a thick but homogeneous batter.
- Fold in Chocolate Chips: Gently fold in ¾ cup of the dairy-free chocolate chips until they are evenly distributed in the batter.
- Transfer Batter to Muffin Pan: Divide the batter between the 12 muffin liners in the muffin pan. Top the batter with the remaining chocolate chips.
- Bake Until Golden Brown: Bake batter on the middle rack for 25 to 30 minutes or until a tooth pick inserted in the middle comes out clean.
- Cool Before Eating: Let the gluten-free banana chocolate chip muffins fully cool on a wire rack before eating.
Notes
Gluten-Free Flour Blend: I recommend using a good-quality gluten-free all-purpose flour blend which is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch) to ensure a lighter and fluffier final texture. I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.
Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps the ingredients to bind better together. If your gluten-free flour blend doesn’t already include xanthan gum, make sure to add it in.
Almond Flour: I used blanched almond flour, but you may also use almond meal if you prefer. Adding almond flour/meal adds more moisture to these chocolate chip banana muffins, so make sure you add it in.
Baking Powder: Baking powder is the only leavening agent used in this muffin recipe, and is necessary for helping the batter rise. If you are Celiac or have gluten-intolerance, make sure to use gluten-free baking powder.
Sunflower Oil: I like using sunflower oil because I always have a bottle of it on hand. You may also use another vegetable oil (such as canola oil, olive oil, avocado oil, melted coconut oil) or melted vegan butter instead. Alternatively, if you are not lactose-intolerant, feel free to use normal melted butter if you prefer.
Sugar: I used a mixture of white sugar and dark brown sugar, but you may also use light brown sugar or coconut sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend that you use granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
Eggs: Eggs are necessary to bind the ingredients together. I personally have not tried making this recipe without eggs, but if you are allergic to eggs, or would simply like to keep this recipe egg-free, you can try using acquafaba or an egg-replacer instead. (If you do make this recipe egg-free, please let me know how it goes in the comments below, I’d love to hear!).
Vanilla Extract: I like adding a bit of vanilla extract for extra flavor. If you’re not a fan of vanilla, or don’t happen to have it on hand, feel free to leave it out instead.
Milk: I like using an unsweetened version of my homemade almond milk, but you may also use another dairy-free milk instead (such as cashew milk, rice milk, tigernut milk, soy milk, oat milk, coconut milk etc). Alternatively, if you are not lactose-intolerant, feel free to use normal whole milk instead.
Bananas: Make sure to use ripe bananas (those with a few brown spots are best) as they will be naturally sweeter and easier to mash.
Chocolate Chips: I used dairy-free chocolate chips to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use normal chocolate chips or chocolate chunks instead.
Storing/Freezing: To store, place the cooled gluten-free banana chocolate chip muffins in an airtight container or wrap in plastic wrap and store in the refrigerator for up to 5 days. To freeze, wrap the chocolate chip banana muffins individually in plastic wrap and freeze for up to 3 months. Let the muffins thaw completely before serving.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Muffins
- Method: Baking
- Cuisine: American
birgitlikes says
These look really delicious. Yummy! 🙂
rosewithoutthorns says
Thank you! I’m glad you like them! They’re really easy to make as well! 🙂
xoxo
rachel says
Congratulations! I nominated you for Inspiring Blogger Award; to accept and participate, go here: http://forthewinrachel.wordpress.com/2012/10/11/inspiring-blogger-award-im-flattered/
rosewithoutthorns says
thank you Rachel! 🙂
Jennifer Stott (@JenSto2t) says
These sound delicious! Banana and chocolate are such a great combination.
rosewithoutthorns says
Hi Jennifer!
thanks for stopping by! yes they are such an awfully delicious combi! do try this recipe & let me know if you liked it!
xoxo
felicia
beckey says
Yes, please!!!
rosewithoutthorns says
Hi Beckey!
Thanks for dropping by my site! I strongly suggest you try making these yummy muffins – they’ll definitely be a hit at home!!
xoxo.
felicia