Gluten-Free Banana Chocolate Chip Muffins Recipe

These gluten-free banana chocolate chip muffins are exactly what you want from a muffin: moist but light, with big, crackly tops and plenty of chocolate. They’re addictively good and naturally dairy-free if you choose dairy-free chocolate chips.

I’m undeniably a muffin person — I have zero self-control around a great muffin. Combining banana bread and a muffin into one treat is irresistible. These gluten-free banana muffins are simple to make and a perfect way to use overripe bananas.

We go through a lot of bananas at our house; everyone eats at least one a day. When a few ripen too quickly, I turn them into these banana chocolate chip muffins. They’re a favorite for breakfast, snack time, or a quick dessert.

Ingredients for Gluten Free Banana Muffins

Here’s what you’ll need:

Sugar & brown sugar — A mix of granulated and brown sugar gives the muffins sweetness and a deeper, caramel-like flavor from the brown sugar.

Vegetable oil — Oil keeps muffins tender and moist. It’s also dairy-free, which helps this recipe stay free of dairy when paired with dairy-free chips.

Mashed banana — Bananas vary in size, so measure by volume. About 3/4 cup mashed banana equals roughly two medium bananas, but measure to be sure.

Gluten free all-purpose flour — I used Bob’s Red Mill 1:1 All-Purpose Gluten Free Flour. Use a cup-for-cup or 1:1 blend that contains xanthan gum for best results.

Baking powder & baking soda — Both leaveners help create rise and those desirable muffin tops. Baking soda works with brown sugar for extra lift.

Chocolate chips — Use semi-sweet or your preferred variety, and make sure they’re labeled gluten-free if you need to avoid cross-contamination. For dairy-free muffins, pick dairy-free chips.

How to Make Them

No stand mixer needed — just a bowl and a spatula. Follow these steps:

Preheat Oven & Grease Pan

Preheat the oven to 350°F (175°C). Grease a muffin tin or use liners and set aside.

Mix Sugars, Oil, & Mashed Banana

In a large bowl, combine the granulated and brown sugars, vegetable oil, and mashed banana. Stir until evenly combined.

Stir in Eggs

Add the eggs and mix until fully incorporated into the banana mixture.

Mix in the Dry Ingredients

Add the gluten-free flour, baking powder, baking soda, and kosher salt. Stir until a smooth batter forms; don’t overmix.

Add Chocolate Chips & Bake

Fold in the chocolate chips. Scoop the batter into the muffin tin, filling each cup to the top for large, domed tops. This recipe yields around 9–10 muffins. Bake until the tops are golden and a toothpick inserted in the center comes out clean.

Recipe Tips & Substitutions

• Gluten free banana nut muffins — Omit the chocolate chips and fold in chopped walnuts or pecans.
• Banana chocolate chip bread — Use a greased 9×5 loaf pan instead of a muffin tin. Pour the batter into the pan, top with extra chocolate chips, and bake 45–50 minutes until a toothpick comes out clean.
• Not gluten-free? — You can try substituting regular all-purpose flour; results should be similar. If you test it, adjust as needed for texture and let others know how it turns out.
• Cooling is important — Let muffins cool in the pan a few minutes before removing to avoid breaking the tops.
• Extra-chocolate tops — For muffins studded with chocolate on top, gently press a few extra chips onto each muffin halfway through baking or right after scooping the batter into the pan.

A Word on Gluten Free Flour

Gluten-free all-purpose blends vary in flavor and texture because they combine different flours, starches, and often xanthan gum. Some blends taste great; others can have off flavors. A cup-for-cup blend that includes xanthan gum gives the best, most familiar texture. Use a brand you like or one labeled 1:1 or cup-for-cup for best results.

Other Gluten Free Recipes You Might Love

• Gluten Free Chocolate Chip Muffins
• Gluten Free Blackberry Muffins
• Paleo Pumpkin Muffins
• Gluten Free Strawberry Muffins
• Gluten Free Blueberry Muffins
• Gluten Free Carrot Muffins