Marvelously fluffy Gluten-Free Chocolate Chip Banana Muffins are a joyous explosion of banana deliciousness! Bake them weekly to always have a bite of joy on hand 😉
Have you tried my The Best Gluten-Free Banana Bread Recipe?? If not, don’t panic. These muffins are basically the muffin version of that banana bread.
…With a couple of changes. I made it with avocado oil instead of butter (still amazing!!) and used just a touch of pure maple syrup instead of coconut sugar. I found the bananas make the muffins plenty sweet, and especially if you add chocolate chips, there isn’t much extra sweetener needed.
When all is said and done, these muffins are nice and moist, substantial, rich in banana flavor, perfectly sweet and just a true pleasure to consume!
And truly…a good banana muffin can put a smile on your face regardless of the type of day I’m having. Works every time!
Pack them up and take them with you wherever you may go!
How to Make Gluten-Free Chocolate Chip Banana Muffins:
Preheat the oven to 350 degrees F and spray a muffin tray with cooking oil or line with muffin papers.
Mash the bananas in a mixing bowl until most of the chunks are out (it’s okay to leave it somewhat chunky). Whisk in the eggs, avocado oil, pure maple syrup, and vanilla extract until well-combined.
In a separate mixing bowl, stir together the gluten-free flour, baking soda, sea salt, cinnamon, and chocolate chips until well-combined.
Pour the flour mixture into the bowl with the banana mixture and mix until everything is well-incorporated.
Fill the muffin holes ¾ of the way up and sprinkle with more chocolate chips if desired.
Bake for 30 to 35 minutes, or until the muffins are golden-brown and cooked through.
Allow muffins to cool completely before peeling and eating.
Pro Tip: Microwave the muffins for 15 to 20 seconds in the microwave before eating 🙂
Recipe Adaptations:
- Use coconut sugar or cane sugar instead of pure maple syrup.
- Rather than using avocado oil, use melted butter or ghee.
- Omit the chocolate chips and/or add chopped walnuts or pecans.
More Gluten-Free Muffin Recipe:
- Gluten-Free Chocolate Banana Muffins
- Paleo Carrot Cake Banana Muffins
- Gluten-Free Pumpkin Muffins
- Healthy Apple Muffins
- Gluten-Free Coconut Muffins
- Chocolate Chip Zucchini Muffins
Enjoy these classic lumps of banana lovin’.
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo on Instagram and tag @The.Roasted.Root!
Ingredients
- 4 ripe bananas, mashed (about 1.5 cups)
- 2 large eggs
- 1/3 cup avocado oil, melted butter, or ghee
- 2 Tbsp pure maple syrup
- 2 tsp pure vanilla extract
- 1 ⅔ cups gluten-free all-purpose flour
- 1 tsp baking soda
- 1 tsp sea salt
- 2 tsp ground cinnamon
- ⅔ cup chocolate chips
Instructions
- Preheat the oven to 350 degrees F and spray a muffin tray with cooking oil or line with muffin papers.
- Mash the bananas in a mixing bowl until most of the chunks are out (it’s okay to leave it somewhat chunky). Whisk in the eggs, avocado oil, pure maple syrup, and vanilla extract until well-combined.
- In a separate mixing bowl, stir together the gluten-free flour, baking soda, sea salt, cinnamon, and chocolate chips until well-combined.
- Pour the flour mixture into the bowl with the banana mixture and mix until everything is well-incorporated.
- Fill the muffin holes ¾ of the way up and sprinkle with more chocolate chips if desired.
- Bake for 30 to 35 minutes, or until the muffins are golden-brown and cooked through.
- Allow muffins to cool completely before peeling and eating.
- Pro Tip: Microwave the muffins for 15 to 20 seconds in the microwave before eating 🙂
Nutrition
Taytum
Monday 8th of April 2024
I added 1/4 cup of white sugar instead of maple syrup (for the kiddo) and they turned out really chewy and dense. Is this normal?
Julia
Wednesday 10th of April 2024
Hi Taytum! What brand of gluten-free flour did you use? I've found varying brands of GF flours yield varying results, so that alone could be the culprit. To me, it sounds like the muffins needed more flour or a longer baking time (or both). If the batter seemed too thin, you could add some more flour, which should result in a regular muffin texture. I typically check the internal temperature of muffins using a thermometer. If the center is 190 degrees or higher, they are fully cooked and the texture should be just perfect.
Other causes of dense and chewy texture could be if your bananas measured more than 1.5 cups when mashed, or if your baking soda was expired. Feel free to give me more information and I can continue to help troubleshooting!
Elaine
Thursday 28th of March 2024
These are hands down the best gluten free muffins I’ve ever made. Even my fussy relatives can’t tell they are gluten free. The older and nastier the bananas, the better!!
Julia
Saturday 30th of March 2024
What a stellar review, Elaine! I'm so thrilled to hear your relatives enjoy the muffins and that you're a fellow supporter of the overripe muffin. Many thanks for the sweet words! xoxo
Katherine
Friday 21st of July 2023
Definitely didn’t need 30 mins.. I would say 20
Julia
Friday 21st of July 2023
Thanks so much for the feedback, Katherine! xo
AJ
Thursday 1st of June 2023
These are delicious! Mine needed only about 20 mins in the oven, so make sure to watch your muffins! I also would adjust the salt, they were a tad salty for my taste. But the texture and fluffiness is perfect!!
Julia
Monday 5th of June 2023
I'm so happy to hear they worked out for you! Good to know regarding the salt. I use sea salt so if using iodized table salt the measurement should be about half :)
Amiee
Tuesday 31st of January 2023
I had to adjust cook time to 15-18 mins here in AZ or they overcooked and dried out.
Julia
Wednesday 1st of February 2023
Thank you for sharing that, Amiee! Baking at lower elevation is definitely different, so I appreciate you sharing your bake time! xo