Soft Gluten Free Banana Chocolate Chip Muffins
Fall mornings just got better with my Gluten Free Banana Chocolate Chip Muffins. These muffins are made with simple ingredients, incuding gluten-free flour and almond flour along with overly ripe mashed bananas and dairy-free chocolate chips. These gluten-free muffins are also vegan, making them perfect for anyone with dietary restrictions.
Original Post: March 2022 | Post Updated: October 2024
Why this recipe works
- These moist gluten-free banana muffins are great for an easy breakfast or a quick grab and go treat like my Pumpkin Nutella Muffins and my Strawberry Lemon Muffins.
- Chocolate chip banana muffins are a great way to use up overripe bananas.
- Meal prep them on a Sunday and have them ready to eat all week! Plus they freeze well. Store in a freezer-safe bag or air tight container. Pull one out and reheat or thaw when you would like to enjoy it.
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Ingredients
- All Purpose Blend Gluten Free Flour. Use 1:1 all purpose gluten free flour with the xantham gum already mixed in. Bob’s Red Mill and Trader Joe’s both have 1:1.
- Almond Flour. I feel almond flour gives a nice texture and softness to gluten free baking like in my Zucchini Banana Bread with Almond Flour.
- Baking Powder.
- Baking Soda.
- Organic Cane Sugar. If you want to avoid refined sugar, pure maple syrup, apple sauce, coconut sugar or honey could work. Please note, I haven’t tested this muffin recipe with those substitutes. Regular granulated sugar works too.
- Fine sea salt.
- Bananas. Use very overripe bananas to get that strong banana flavor in the muffins. Bananas are overripe when you see all those brown spots on the outside of the peel.
- Coconut milk. I recommend So Delicious Brand for baking.
- Extra Virgin Olive Oil. Other cooking oil that is good is melted coconut oil or avocado oil for baking.
- 72% Cacao Chocolate Chips. To ensure this recipe stays vegan, use any dairy free chocolate chips.
How to make these Gluten Free Banana Chocolate Chip Muffins
1. Start with preheating your oven at 375 degrees F.
2. Mix all the dry ingredients in a large mixing bowl.
3. In a separate bowl, mash up the bananas. Then add the coconut milk and olive oil.
4. Whisk together gently and combine to the dry ingredients without over mixing.
5. Line a muffin pan with muffin liners or paper liners and using a ice cream scoop or spoon, divide the batter evenly between the 12 cups. Sprinkle the chocolate chips on top.
6. Place in the bake for 20 minutes or until golden brown, remove and let cool. You can test for doneness by sticking a toothpick in the middle of the muffin and making sure it comes out dry.
Storing and reheating
Store muffins in an airtight container for up to 3 days in room temperature. You can freeze these gluten-free banana chocolate chip muffins. For best results, use a freezer-safe container or freezer-safe zip lock bag and store for up to 3 months. Reheat by placing the muffin the microwave for about 30-40 seconds.
Serving suggestions and alternatives
You can substitute the olive oil for coconut oil. If dairy isn’t an issue for you, replace the coconut milk with any kind of milk and you can replace with any chocolate chips that you have on hand.
Other gluten free flours you can try are oat flour, tapioca starch, sweet rice flour, cornmeal like in my Strawberry Lemon Muffins , buckwheat like used in my Buckwheat Blueberry Muffins and brown rice flour.
For the organic cane sugar, replace with brown sugar or granulated sugar, You can also try it with unrefined sugars such as maple syrup, honey, coconut sugar or apple sauce.
To give these easy muffin recipe a holiday flare, add pumpkin pie spice to the muffin batter.
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Did you make this recipe and love it? Please leave a comment and give it a 5 Star Rating! THANK YOU!
These moist banana muffins are a nice treat to have on hand especially since they are allergy friendly. Whether you are making these for a brunch or breakfast or just to nibble on, they are quite tasty and very easy to make. I hope you enjoy this recipe!
Gluten Free Banana Chocolate Chip Muffins
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Equipment
- Muffin Pan 12 cup
- Muffin Liners 12 individual cups
Ingredients
- 1 1/4 cup Gluten free flour
- 1 cup Almond Four
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1/4 cup Organic Cane Sugar
- 1 tsp Fine Sea Salt
- 3 Bananas very ripe
- 1 cup Coconut Milk So Delicious Brand
- 1/4 cup olive oil
- 1/4 cup 72% Cacao Chocolate Chips for the topping
Instructions
- Preheat the oven at 375 degrees F.
- Mix all the dry ingredients in a large bowl.
- In a separate bowl, mash up 3 very ripe bananas. Then add the coconut milk and olive oil. Whisk together gently and combine to the dry ingredients.
- Line a muffin tin and spoon the batter evenly between the 12 cups. Sprinkle the chocolate chips on top.
- Bake for 20 minutes or until golden brown on top. Remove when done and let cool for 5 minutes and then move to a wire rack.
Notes
Nutrition
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