Let's reinvent banana bread with these gluten-free banana chocolate chip muffins!
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Banana muffins are very easy to make and difficult to mess up. If you are new to gluten-free baking, this banana chocolate chip muffin recipe is a great way to begin. Watch me make them in this Instagram reel right here to see how simply they come together!
Using a solid gluten-free flour blend, some chocolate chips, and a sprinkle of cinnamon, these gluten-free banana chocolate chip are a delectable treat: perfect for a snack or a mid-morning pick me up with your coffee or tea.
What You'll Need For Gluten-Free Banana Muffins with Chocolate Chips
Granulated Sugar: Just regular white sugar.
Unsalted Butter: Make sure it's at room temperature so it's easy to cream (mix together) with the sugar.
Eggs: We use 2 eggs instead of 1 (what most banana breads call for) for more binding.
Gluten-Free Flour Blend: My go-to gluten-free flour blend is Cup4Cup Multipurpose, but you could also use Bob's Red Mill 1:1 Baking Flour, or King Arthur Measure For Measure. All work well in this recipe.
Baking Soda: This will be our leavening agent for the bread to make it rise.
Cinnamon: Just a little something extra for flavor.
Bananas: Make sure they are RIPE! You want them brown - the browner and mushier the better - that means they will be soft and super sweet (the best flavor).
Chocolate Chips: I use Enjoy Life Foods Chocolate Chips which are free from 14 allergens.
Tips For Baking Gluten-Free Banana Chocolate Chip Muffins
I add dairy-free & allergen-friendly chocolate chips (I love using Enjoy Life Foods!) They are really delicious and a great way to reduce the dairy in this recipe. You can also use dairy-free butter to make these 100% gluten and dairy-free. Remember to use Bob's or King Arthur for the gluten-free flour blend, as those are both dairy-free. Cup4Cup is not as it contains milk powder.
Banana bread can also pack a lot of sweetness without adding too much sugar - the key is to add really ripe bananas. Make sure the bananas have spots on them when deciding which to use for banana bread. This will make the banana bread sweet and also make the mashing step a lot easier!
Another tip I learned from America's Test Kitchen for quick breads/muffins is to allow the prepared batter to sit for 15-20 minutes at room temperature. Don't go beyond that time frame though. This helps prevent grittiness in your final product!
More Gluten-Free Baking Recipes
Feel like an easy quickbread with bananas? This banana bread with walnuts hits the spot.
Looking for another muffin recipe? Bake these blueberry streusel muffins with a cinnamon sugar topping.
Want to practice your pie making skills? Check out this gluten-free peach pie with lattice design.
Ready to take your baking skills to the next level? Try these delightful, buttery, and flaky gluten-free croissants.
Discover all the gluten-free baking recipes on the blog right here.
Here's how to make these gluten-free banana chocolate chip muffins!
If you love this recipe, please leave a review. Thank you so much!
Gluten-Free Banana Chocolate Chip Muffins
Gluten-Free Banana Chocolate Chip Muffins
Easy peasy banana muffins with chocolate chips!
Ingredients
- ½ cup sugar
- ¾ stick of unsalted butter (6 TBSP), at room temperature (use dairy-free if needed)
- 2 eggs
- 1 ½ cups gluten-free flour blend, like Cup4Cup, Bob's Red Mill, King Arthur Measure For Measure
- 1 teaspoon baking soda
- ¼ teaspoon cinnamon
- 3 large very ripe bananas, mashed
- ½ cup (or more!) of chocolate chips
Instructions
Preheat the oven to 325 degrees Fahrenheit. Grease or line a 12-count muffin tin baking sheet with silicone liners.
In a small bowl, mash the bananas with a fork and set them aside. In a medium bowl, cream the butter and sugar with a pastry cutter or fork, until combined. Add the eggs, flour, baking soda, and cinnamon, and mix to combine. Finally, add the mashed bananas, and stir, until everything comes together. Mix in the chocolate chips last!
Allow the batter to sit for 15-20 minutes at room temperature. Don't go beyond that time frame though. This helps prevent grittiness in your final product!
Pour the mixture into the greased muffin tin. Bake for 35-40 minutes on the middle rack of the oven. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
Gluten-Free Flour
For the best gluten-free baked goods, I use Cup4Cup Flour or Bob's Red Mill 1:1 Baking Flour (Blue bag). I've made this recipe with both flours and had great success. This would also work with King Arthur Flour Measure For Measure. Please be aware that if you use a different gluten-free flour blend, your results could vary.
Dairy-Free
To make this banana bread dairy-free, use Bob's Red Mill 1:1 Baking Flour (Cup4Cup contains milk powder), and vegan butter, like Earth Balance butter sticks or Country Crock. I've made it with both and it is still scrumptious.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 381Total Fat 15gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 5gCholesterol 92mgSodium 326mgCarbohydrates 59gFiber 3gSugar 27gProtein 6g
The nutrition information on each recipe card is provided as a courtesy and for your convenience. The data is calculated by Nutritionix. You are encouraged to make your own calculations based on your ingredients and preferred nutritional facts calculator. While I try to make sure they are accurate, I cannot guarantee the accuracy of these calculations.
Do you like bananas and chocolate together?
How many times did you make banana bread during quarantine?
Let me know in the comments below!
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