Gluten-Free Chocolate Banana Muffins are moist, fluffy, deliciously rich and decadent while still on the healthier end of the muffin spectrum. Bake up a batch to enjoy with the whole family!

Gluten-Free Chocolate Banana Muffins - moist, delicious fluffy double chocolate banana muffins are so easy to make!

Oh hey, banana bread lover, have I got a treat for you?! I took my Double Chocolate Gluten-Free Banana Bread recipe and turned it into muffins!

This amazing chocolate banana muffin recipe is incredibly easy to make, and doesnโ€™t require any fancy ingredients. You likely have everything you need already!

So when you notice some bananas becoming ripe on your counter, keep this recipe in your memory bank. It is a perfect placement for those overly ripe bananas that are too brown to enjoy as is, yet amazing for baked treats.

I have a feeling youโ€™ll enjoy the recipe so much, youโ€™ll keep bananas on hand just to be able to bake it on repeat. Or perhaps thatโ€™s me projecting, because thatโ€™s what I do!

Double Chocolate Gluten-Free Banana Muffins - moist, fluffy, amazingly rich and delicious!

So letโ€™s hop to it!

Ingredients For Chocolate Banana Muffins:

Ripe Bananas: Bananas make up the majority of these muffins! Be sure to use very ripe bananas, that have a great deal of brown spots – mine are mostly brown when I use them. You will need 4 large ripe bananas, which equates to about 1.5 to 2 cups of mashed banana.

Butter: Thereโ€™s no denying the magic of butter in a baked good! Melted butter brings fat to the recipe, which makes the muffins nice and moist and flavorful. If you donโ€™t do dairy, you can replace the butter with avocado oil.

Eggs: Used to fluff up the muffins, eggs make these beauties all sorts of soft and amazing! I havenโ€™t tested the recipe with an egg replacement yet, but my guess is it would turn out, but it will be denser.

Vanilla Extract: Always bringing warmth to a baked good, vanilla extract brings something special to the table. If you donโ€™t have it on hand, no worries! The muffins will still be amazing without it.

Gluten-Free All-Purpose Flour: The flour portion of these muffins! I use Bobโ€™s Red Millโ€™s Gluten-Free 1-to-1 Baking Flour, but I suspect Pamelaโ€™s and King Arthurs blends will work marvelously too. Just note that different GF blends have a different absorbency, so if you use a different brand of flour, you may need to adjust the portion of liquid in the recipe. 

Baking Soda & Sea Salt: Used to leaven the muffins, baking soda is that magical ingredient that keeps these baked beauties held together. Donโ€™t skip it! Sea salt brings out the flavors of the chocolate and banana and also enhances the sweetness. Donโ€™t skip it either!

Raw Cacao Powder: The chocolate portion of the recipe! I use raw cacao powder because it gives an amazing richness and creaminess. You can also use unsweetened cocoa powder, but some brands are a bit more bitter, so just keep that in mind when sourcing your chocolate.

Chocolate Chips: While chocolate chips arenโ€™t mandatory, they certainly add a gooey, rich appeal to the muffins! You can adjust the amount if youโ€™d like or leave them out altogether if youโ€™re looking to keep the muffins lower in sugar.

Optional Add ins: 

  • ยฝ cup chopped nuts
  • 1 tablespoon of instant coffee granules
Double Chocolate Banana Muffins - gluten-free, refined sugar-free, fluffy, moist, and delicious!

How to Make Gluten-Free Chocolate Banana Muffins:

Preheat the oven to 350 degrees F. Line a muffin tray with muffin papers. Note: This recipe makes 14 to 18 muffins (depending on how full you fill the holes), so note that youโ€™ll need to bake two batches.

Mash the bananas in a mixing bowl until creamy and most of the chunks are out. Add the eggs and melted butter and stir well.

Mix the eggs, banana, and butter in a mixing bowl

In a separate bowl, stir together the gluten-free flour, cacao powder, baking soda, sea salt, sugar, and chocolate chips until well-combined.

Pour the flour mixture into the bowl with the banana mixture and stir well until combined. Note that the mixture will be very thick – it takes some elbow grease to get the batter to mix together completely, but rest assured, it will!

Add the flour, cocoa powder and rest of the dry ingredients to the mixing bowl
Stir the muffin batter well until combined

Fill the muffin holes ยพ of the way up with batter and if desired, sprinkle with additional chocolate chips.

Bake in the preheated oven for 30 to 35 minutes (I do 30).

baked chocolate banana muffins in a muffin tray

Allow muffins to cool at least 20 minutes before removing from the muffin pan and eating.

Recipe Adaptations:

  • Add 1 cup chopped nuts and/or shredded coconut
  • Replace coconut sugar with regular brown sugar or raw cane sugar
  • Use low-carb chocolate chips and a zero sugar sweetener for a lower sugar version of this recipe
  • Looking for a paleo chocolate banana bread recipe? Follow my Double Chocolate Paleo Banana Bread Recipe (you can turn this into muffins as well!).

More Muffin Recipes:

Double Chocolate Gluten-Free Banana Muffins - dairy-free, refined sugar-free, moist and delicious muffins

Enjoy these chocolatey muffins!

Double Chocolate Gluten-Free Banana Muffins - moist, fluffy, amazingly rich and delicious!

Gluten-Free Chocolate Banana Muffins

4.54 from 13 votes
Amazingly rich and flavorful chocolate banana muffins made gluten-free and refined sugar-free for a healthy snack or breakfast!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 15 muffins

Ingredients

  • 4 ripe bananas mashed (1.5 to 2 cups)
  • 1/2 cup unsalted butter melted and cooled
  • 2 large eggs
  • 2 tsp vanilla
  • 1 1/2 cup gluten-free all-purpose flour
  • โ…” cup cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 2/3 cup coconut sugar or raw cane sugar
  • โ…” cup chocolate chips optional

Instructions

  • Preheat the oven to 350 degrees F. Line a muffin tray with muffin papers. Note: This recipe makes 14 to 18 muffins (depending on how full you fill the holes), so note that youโ€™ll need to bake two batches.
  • Mash the bananas in a mixing bowl until creamy and most of the chunks are out. Add the eggs, melted butter, and vanilla extract and stir well.
  • In a separate bowl, stir together the gluten-free flour, cacao powder, baking soda, sea salt, sugar, and chocolate chips until well-combined.
  • Pour the flour mixture into the bowl with the banana mixture and stir well until combined. Note that the mixture will be very thick – it takes some elbow grease to get the batter to mix together completely, but rest assured, it will!
  • Fill the muffin holes ยพ of the way up with batter and if desired, sprinkle with additional chocolate chips.
  • Bake in the preheated oven for 30 to 35 minutes (I do 30).
  • Allow muffins to cool at least 20 minutes before removing from the muffin pan and eating.

Nutrition

Serving: 1of 15 ยท Calories: 242kcal ยท Carbohydrates: 37g ยท Protein: 3g ยท Fat: 10g ยท Fiber: 3g ยท Sugar: 20g
Author: Julia
Course: Breakfast
Cuisine: American
Keyword: baked good, banana muffins, chocolate, chocolate muffins, coconut sugar, gluten free
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!
Double Chocolate Gluten-Free Banana Muffins - dairy-free, refined sugar-free, moist and delicious muffins

Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living, Brit.co, etc.

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4.54 from 13 votes (12 ratings without comment)

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Questions and Reviews

  1. These turned out brilliantly! I’ll be printing this one for the recipe folder.

    I’ve been doing gf baking for about ten years. I was nervous about the lack of xanthum but am trying to find recipes without as my partner can’t have it. Muffins have a beautiful structure. I’m in the UK and used Dove’s plain flour. I really appreciated that the ingrediants were basic every day ones.

    I did cheat on a couple of points. I used home frozen sliced banana so I defrosted it in the microwave and just added the butter on top to melt at the same time – it was 6am, I was in a mood for corner cutting!! I also cheated and mixed everything in one bowl for about a minute. They still turned out *really* well and I’m chomping on one now.

  2. These turned out incredible! I added a tsp of xanthum gum for my gluten free flour and subbed maple syrup for the sugar and used about a 1/2 cup for less sweetness. These are highly addictive! Thanks for sharing this recipe!

    1. Thanks so much for sharing your experience, Lori! This is super helpful to others who want to try the same changes ๐Ÿ™‚

  3. I love this recipe! I substituted oat flour (just ground up my own) and they were delicious. They will definitely be a staple in our house!

  4. I canโ€™t have chocolate so I substituted carob powder and carob chips. They came out great!!
    Very tasty . ๐Ÿ˜‹

    Thanks for the great recipe!

    1. I love that idea! Thanks so much for reporting back – it’s great to know the muffins are tasty with carob powder too! ๐Ÿ˜€ xo

  5. Perfect muffins! I used tiger nut flour and a bit of white rice flour
    And maple syrup instead of coconut sugar
    And extra virgin olive oil instead of melted butter
    YUM!!! Thank you for recipe

    1. Thanks so much for reporting back! I’m happy to hear the muffins are amazing with the changes you made – this is helpful for folks who want to make similar substitutions, so I greatly appreciate the feedback! Hope you have a lovely weekend! xoxoxo ๐Ÿ˜€

    1. Hi Kim! Yes, absolutely! You can use regular all-purpose flour as a 1:1 replacement for the gluten-free. Enjoy!! xoxox