Turn your overripe bananas into simple and satisfying gluten free banana chocolate chip muffins. These tasty muffins are an easy recipe that fits perfectly into a gluten-free diet, and will become an instant favorite with kids and adults alike.
Having a stash of overripe bananas in my fruit bowl is part of my life as a mom. My kids go to the grocery store, beg that I buy them bananas, and then proceed to eat exactly one before leaving the rest to rot on the counter for a week.
Other than making smoothies and freezing bananas to make nice cream, I needed a use for those stacks of mushy brown bananas. And that's where these almond flour, banana, chocolate chip muffins or healthy chocolate chip banana bread come in!
Turn your overripe bananas into simple and satisfying gluten-free banana and chocolate chip muffins. These tasty muffins are an easy recipe that fits perfectly into a gluten-free diet, and will become an instant favorite with kids and adults alike.
Adapting Muffins to be Gluten-Free
Since I've adopted a gluten-free diet, there are tons of foods that I've craved and missed. However, I've started to slowly discover ways to turn my favorite recipes into gluten-free dishes, like my gluten free chocolate chip banana bread.
Luckily, turning these banana chocolate chip muffins into a gluten-free treat couldn't have been easier. With quality gluten-free flour like King Arthur Flour or Bob's Red Mill, you'll hardly notice that these muffins are gluten-free.
Ingredients Highlights to Make Gluten Free Banana Chocolate Chip Muffins
- Bananas: Provide natural sweetness and moisture; overripe bananas (or even frozen bananas) work best and make the banana muffins extra sweet.
- Butter or coconut oil: Use either for fat content; butter for richness or coconut oil for a dairy-free option.
- Greek yogurt: Adds moisture and a slight tang; sour cream can be substituted.
- Gluten-free flour blend: The base of the muffins; ensure it's a 1-to-1 type for best results.
- Almond flour: Adds moisture and a nutty flavor; other nut flours can also work.
- Xanthan gum: Provides elasticity and structure in gluten-free baking.
See recipe cards for exact quantities.
Top Tips For Gluten Free Banana Muffins
Don't Overmix - Try and mix the muffin batter until everything is incorporated - no more. Overmixing the batter can result in a tough texture in the final muffins.
Utilize a Scoop - I love to use a cookie scoop like this one to add the batter to the muffin liners. It's fast, tidy, and helps ensure that each muffin is the same size.
Use Ripe Bananas - This muffin recipe is a perfect way to use up those ripe or even overripe bananas. In fact, the riper the better to bring more moisture into the muffins.
Notes on Baking and Cooling:
After baking, remove the pan from the oven and allow the muffins to cool in the pan for 5 minutes. Then, carefully move the muffins to a wire rack to let the muffins cool completely. This step ensures they don't become soggy from trapped heat and moisture. You want moist and not mushy muffins after all!
Once the chocolate chip banana muffins are at room temperature, they're ready to be enjoyed. Your freshly baked gluten-free banana chocolate chip muffins are perfect for a snack or a quick breakfast treat!
Storage Instructions
Once your gluten-free chocolate chip banana muffins have cooled, you can place them in an airtight container. This way, they can be stored for up to five days at room temperature or for up to 10 days in the refrigerator.
You can also place them in an airtight container in the freezer to store for up to three months. If you freeze the muffins, thaw them in the microwave for about 2 minutes until they're warm.
More Gluten-Free Muffin Recipes
If you love gluten-free muffins, make sure to try my gluten free chocolate chip muffins. If berry muffins are more your thing, give me lemon blueberry muffins or raspberry polenta muffins a try.
And for the best of both worlds, my kids die for these gluten-free chocolate blueberry muffins!
- Gluten-Free Cottage Cheese Blueberry Muffins Recipe
- Salted Caramel Pumpkin Muffins
- Gingerbread Muffins (Gluten-Free Option)
- Raspberry Polenta Muffins
Recipe
Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.
Gluten-Free Chocolate Chip and Banana Muffins Recipe
Equipment
- Muffin pan
Ingredients
- 2 mashed bananas
- 2 tablespoons lemon juice
- ⅔ cup 150g butter or coconut oil, melted
- ⅔ cup 150g Greek yogurt
- ½ cup 120ml milk
- 2 eggs
- 2 cups 280g gluten-free flour blend
- ¾ cup 80g almond flour
- ¾ cup 150g brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon xanthan gum
- ¼ teaspoon salt
- ½ cup 90g chocolate chips, divided
Instructions
- Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease with butter or oil.
- In a large bowl, mash the bananas with a fork. Add lemon juice, melted butter or coconut oil, Greek yogurt, milk, and eggs. Mix well.
- In another bowl, combine gluten-free flour blend, almond flour, brown sugar, baking powder, baking soda, xanthan gum, and salt.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Fold in ¾ of the chocolate chips, reserving some to sprinkle on top of the muffins.
- Fill each muffin cup to the brim with batter.
- Sprinkle the reserved chocolate chips on top of the batter in each muffin cup. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool n the tin for 5 minutes, then transfer to a wire rack to cool completely.
Courtney says
These sound amazing! I’ve never thought to use yogurt in my muffins!
lynn says
I had some bananas that I needed to use and wanted to make some muffins and this was the perfect recipe! It was easy and so full of flavor! My kids loved them!
Alice says
I had a couple over ripe bananas that needed to be used, so finding your recipe was the perfect solution. These muffins were easy to make and a big hit with the family. Will be making these on repeat
Sandhya Ramakrishnan says
These are so good and so easy to make. My fruit basket has an endless supply of overripe bananas and I love baking with them. My neighbors are gluten-free and I was able to make these muffins for them and they loved it.
Donna says
These turned out beautifully, not too cakey which sometimes happens when using gluten-free flour. Big hit with the kids.