Description
Gluten-free banana muffins with chocolate chips are a delicious, moist, and naturally sweet treat made without any wheat flour, which is essential for those with gluten sensitivity or celiac disease. The ripe bananas provide natural sweetness and moisture, while the chocolate chips add a rich flavor that balances the banana’s sweetness. The recipe is not only easy to follow but also highly adaptable, allowing you to make small tweaks to suit dietary needs or personal taste preferences.
Ingredients
1½ cups gluten-free all-purpose flour (make sure it contains xanthan gum; if not, add 1 tsp)
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 tsp ground cinnamon
2–3 ripe bananas, mashed (about 1 cup)
â…“ cup vegetable oil or melted coconut oil
½ cup brown sugar (or coconut sugar)
2 large eggs
1 tsp vanilla extract
½ cup chocolate chips (semi-sweet or dairy-free)
Instructions
Preheat oven to 350°F (175°C).
Line a muffin tin with paper liners or grease well.
In a medium bowl, whisk together gluten-free flour, baking powder, baking soda, salt, and cinnamon.
In a large bowl, mash the bananas.
Add oil, brown sugar, eggs, and vanilla. Mix until smooth.
Gently fold dry ingredients into wet ingredients until just combined.
Do not overmix — gluten-free flour can make muffins dense if overworked.
Fold in chocolate chips.
Scoop batter evenly into 10–12 muffin cups (about ¾ full).
Bake for 18–22 minutes, or until a toothpick inserted comes out clean.
Cool in pan for 5 minutes, then transfer to a wire rack.
Notes
These Gluten-Free Banana Muffins with Chocolate Chips are moist, naturally sweet, and perfect for breakfast or a snack. The chocolate chips add a delightful treat in every bite, and you can sprinkle a few extra on top before baking for a fun, melty finish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
Keywords: Gluten-Free Banana Muffins with Chocolate Chips