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 😉

Gluten-Free Chocolate Chip Banana Muffins

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!

Gluten-Free Banana Muffins with chocolate chips - moist, fluffy, delicious muffin recipe!

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 🙂

Moist and fluffy gluten-free banana muffins with chocolate chips - a delicious muffin recipe!

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:

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!

Gluten-Free Chocolate Chip Banana Muffins

Gluten-Free Chocolate Chip Banana Muffins

4.30 from 17 votes
Moist, fluffy banana muffins LOADED with banana flavor and chocolate chips for an incredible breakfast or snack!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 15 muffins

Ingredients

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

Serving: 1of 15 · Calories: 196kcal · Carbohydrates: 29g · Protein: 3g · Fat: 8g · Fiber: 2g · Sugar: 11g
Author: Julia
Course: Breakfast
Cuisine: American
Keyword: banana muffins, breakfast, chocolate chip banana muffins, dairy free, gluten free muffins, healthy
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!
Marvelously fluffy Gluten-Free Chocolate Chip Banana Muffins are a joyous explosion of banana deliciousness! Make them for brunch or snack!

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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4.30 from 17 votes (17 ratings without comment)

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Questions and Reviews

  1. I shouldn’t have read this recipe before breakfast. Now, I want to eat one of these lovely muffins instead of my usual fare.

  2. Just curious if you’ve ever tried another flour like almond or tapioca??? These look fabulous!

    1. So happy you caught that, Soledad! Thanks for bringing it to my attention. I use 2 teaspoons of vanilla extract. I made the change to the recipe card 😉 Hope you enjoy!

    1. Hi Karen! You can definitely adjust the salt and the recipe will still turn out great! I often leave it out entirely 😉

    1. Thank you for sharing that, Amiee! Baking at lower elevation is definitely different, so I appreciate you sharing your bake time! xo

  3. 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!!

    1. 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 🙂

  4. 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!!

    1. 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

  5. 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?

    1. 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!

    1. Hi Sara! Did you use sea salt or iodized salt? Iodized salt tastes much saltier than sea salt, which is why I specify sea salt in the recipe. I actually personally use a full teaspoon of sea salt so the 1/2 teaspoon in the recipe is less than I would use myself. Let me know if you have any other questions!