Chocolate-full gluten-free triple chocolate muffins

Loaded with chocolate chips, chunks, and cocoa powder, these smooth banana bread crumb muffins transform into a vehicle for the ultimate chocolate flavor.

Though people love to hate them, a brown mushy banana can be a thing of beauty — especially as it serves as the base for these chocolate-packed, gluten-free triple chocolate muffins!

My brother-in-law is a chocolate fiend. If I want him to enjoy a dessert in my house, I better make sure it has chocolate in it. He loved my chocolate almond tart and no-bake pistachio cake. So when I went on a muffin-making spree with my kids, I knew I had to include some chocolate muffins in the deal.

These gluten-free triple chocolate muffins are a chocolate lover’s dream. Use all of my tips and tricks to make gluten-free triple chocolate muffins that taste like they’re fresh from the bakery.

Turning Triple Chocolate Muffins into a Gluten-Free Recipe

As someone who follows a gluten-free diet, I’ve learned a thing or two about how to adapt classic recipes into a delicious gluten-free version. The trick is all in the flour, since not all gluten-free flours are created equal. 

I like to invest in quality all-purpose flour that’s a cup-for-cup match of traditional flour. Brands like King Arthur Gluten-Free 1:1 Blend, Bob’s Red Mill 1:1 Gluten-Free Flour, or Thomas Keller Cup4Cup Blend are all wonderful flours that will keep your baked goods fluffy and light. For the best results, I combine these commercial blends with almond flour or even coconut flour for a slightly different texture and taste to the muffins.

More gluten free muffin recipes:

If you have a fondness for muffins that are free from gluten, be sure to taste my homemade gluten-free chocolate chip muffins. If you prefer muffins with berries, I highly recommend trying my lemon blueberry muffins. And if you want the ultimate combination of flavors, my gluten-free chocolate blueberry muffins are an absolute favorite among my children! For pumpkin-flavored muffins, try my easy pumpkin spice muffins or pumpkin spice bars with cranberry glaze, both made with this easy 4-ingredient homemade pumpkin spice.

Ingredients You Need To Make These Gluten-Free Triple Chocolate Muffins

To make these gluten-free chocolate muffins, you will need a few ingredients. Most of these are probably in your pantry already!

• Bananas: Provide moisture and natural sweetness. Overripe bananas are ideal for a stronger flavor.
• Lemon juice: Adds brightness and helps activate leavening agents.
• Butter or coconut oil: Adds richness and moisture. Butter for flavor or coconut oil for a dairy-free option.
• Greek yogurt: Contributes to a tender crumb. Sour cream can be used as a substitute.
• Milk: Helps to combine ingredients. Any dairy or non-dairy milk works.
• Eggs: Act as a binder and give structure. Flax or chia eggs can be used for a vegan alternative.
• Gluten free flour blend: Creates the structure of the muffins. Ensure it's suitable for baking and has a 1-to-1 substitution ratio.
• Almond flour: Adds a nutty flavor and moisture. Other nut flours or ground seeds can be alternatives.
• Brown sugar: Sweetens the muffins. Maple syrup or honey are possible substitutes but may change the texture.
• Rich cocoa powder: Provides a deep chocolate flavor. Dutch-processed or natural cocoa powder can be used.
• Baking powder & baking soda: These are leavening agents that help the muffins rise.
• Xanthan gum: Gives elasticity to gluten-free baked goods. Guar gum is an alternative.
• Salt: Enhances flavor. Any fine salt will work.
• Chocolate chips: Add chocolaty bites. I prefer dark chocolate chips, but you can use various chocolate chips here, even mini chocolate chips or a mix of dark and white chocolate chips!
• High-quality chocolate: Gives a rich chocolate taste and texture. Can be any type of chocolate bar, chopped. My brother in law loves milk chocolate, but I am partial to dark chocolate. 

Equipment

●  Muffin pan

●  Muffin liners

●  Set of measuring cups

●  Mixing bowl

●  Spatula

How to Make Gluten-Free Triple Chocolate Muffins

Preparation:

Begin by preheating your oven to 375°F (190°C). Line your muffin tin with paper liners or grease them to ensure your gluten-free muffins don't stick.

Wet Ingredients:

In a large bowl, thoroughly mash the bananas. Mix in the lemon juice, melted butter or coconut oil, Greek yogurt, milk, and eggs until well combined.

Dry Ingredients:

In a different bowl, whisk together the gluten-free flour blend, almond flour, brown sugar, cocoa powder, baking powder, baking soda, xanthan gum, and salt. This mixture will help your muffins to rise properly.

Combine Mixtures:

Pour the wet ingredients into the dry ingredients. Stir them together just until combined to avoid overmixing, which can prevent the muffins from rising correctly.

Chocolate Addition:

Gently fold in the majority of the chocolate chips and diced high-quality chocolate into the batter, setting aside some chocolate chips to sprinkle on top later.

Filling the Muffin Cups:

Distribute the batter evenly into the muffin cups, filling each one to the top, to encourage well-shaped, risen muffins.

Baking:

Top each muffin with the remaining chocolate chips. Bake in the preheated oven for 20-25 minutes or until the muffins are risen and springy to the touch.

Cooling:

Once baked, remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes. This helps them to set and makes for easier removal. Afterward, transfer the muffins to a cooling rack to let them cool completely. The cooling rack ensures air circulation for even cooling and prevents the muffins from becoming moist on the bottom.

Enjoy your gluten free muffins once they've fully cooled, with their rich chocolate flavor and perfect texture.

Storage

If you have any leftover triple chocolate muffins, you can store the muffins in an airtight container in the refrigerator for up to a week. You can also store them at room temperature in an airtight container for up to four days.

To freeze the muffins, let them cool completely and place in an airtight container or resealable bag and store for up to three months. Allow the muffins to thaw at room temperature or warm up the muffin in the microwave for 30 seconds when you’re ready to eat them.

Variations

●  Fruit - Use fresh raspberries or strawberries in this recipe for a variation on the classic fruit and chocolate combinations. Substitute the chocolate chips for a handful of the raspberries or diced strawberries.

●  White Chocolate - For a fun twist on the triple chocolate component of this muffin, try using white chocolate chips instead of regular chocolate chips.

●  Peanut butter chips - The only thing better than a recipe that uses three kinds of chocolate is one that brings chocolate and peanut butter together. Substitute the chocolate chips for peanut butter baking chips to turn these into chocolate and peanut butter muffins.

If you're looking for a less cocoa-filled muffin recipe, follow my almond flour gluten free banana chocolate chip muffins recipe.

Can I turn these gluten-free triple chocolate muffins into mini muffins?

You can easily turn this recipe into one that will produce about 24 gluten-free mini muffins. Follow the recipe as written, use miniature chocolate chips and divide the batter into a mini muffin pan and then bake at 375 degrees Fahrenheit for 12 - 14 minutes.

How can I use this recipe to make a gluten-free triple chocolate loaf?

This recipe doubles as a recipe for a delicious gluten-free triple chocolate loaf. Using the recipe as written, pour the batter into a 9x5 loaf pan and then bake it for 55 - 60 minutes at 375 degrees Fahrenheit or until fully cooked.

What if I’m not gluten-free? Can I use traditional flour for this triple chocolate muffin recipe?

This recipe works just as well with all-purpose flour if you’d prefer to use that instead.

More gluten free recipes:

If you’re looking for more gluten-free recipes, check out these dishes:

●  4 tropical vegan overnight oats

●  Gluten-free cranberry pistachio cookies

●  Savory galette with caramelized onions and pumpkin

●  Incredible low carb gluten free apple pie with a lattice pie top

Recipe