At home we adore anything that tastes like banana bread. These gluten free banana chocolate chip muffins are a small-batch treat—just six bakery-style muffins—perfect for a solo breakfast, an afternoon snack, or a quick grab-and-go bite.
The recipe uses only one ripe banana, so it’s a great way to use a single overripe fruit. If you have more bananas to use up, try a full loaf of gluten-free banana bread or one of the other banana-based quick breads in your collection.
This small batch yields tender, moist muffins with a lovely banana flavor and pockets of melty chocolate. The method is simple and requires no stand mixer—just basic bowls, a whisk and a spatula.
Ingredient Notes
These muffins come together with a short list of pantry-friendly ingredients and are naturally dairy free when made as written. They rely on a gluten-free flour blend that includes a binder for best texture.
- Gluten-Free Flour Blend – Use a reliable 1-to-1 gluten-free blend that includes a binder such as xanthan gum. Different blends can perform differently, so results may vary slightly.
- Baking Powder – Use fresh baking powder to ensure a good rise and tall muffin tops. If it’s older than six months, replace it for best results.
- Non-Dairy Milk – Unsweetened coconut milk or oat milk both work well. Regular dairy milk may be used if you are not dairy-free, in the same amount.
- Banana – Use a very ripe banana for the best sweetness and banana flavor—dark spots are fine as long as it doesn’t smell off.
- Chocolate Chips – Mini chocolate chips distribute more evenly through the batter so you get chocolate in every bite. Use allergen-free chips if needed.
See the recipe section below for exact ingredient quantities and full measurements.
Substitutions & Variations
- Egg-free / Vegan: Replace the egg with 1/4 cup carbonated water to provide lift from bubbles; the texture will be slightly different but still pleasant.
- Not dairy-free: Swap regular milk for the non-dairy milk in an equal amount.
- No chocolate: Replace the chocolate chips with chopped nuts or dried or fresh fruit for a banana-nut or banana-fruit muffin.
- Oat flour addition: For a heartier texture, substitute 1/2 cup oat flour for 1/2 cup of the gluten-free blend.
- Double chocolate: Swap 3 tablespoons of the flour for cocoa powder to make chocolate banana muffins.
How to Make Gluten-Free Banana Chocolate Chip Muffins
No mixer is needed. These muffins use the classic muffin method: dry ingredients in one bowl, wet in another, then gently combine.
Line a 6-cup muffin tin with paper liners before you begin.
Step 1: In a large bowl whisk together the gluten-free flour blend, baking powder, sugar, cinnamon, nutmeg and salt until evenly combined. Set aside.
Step 2: In a separate small bowl whisk the egg until frothy. If making the vegan version, whisk the carbonated water instead.
Step 3: Add the oil, vanilla and non-dairy milk to the beaten egg and whisk until smooth.
Step 4: Mash the ripe banana with a fork until it becomes a wet pulp (about 1/3 cup).
Step 5: Pour the wet ingredients and the mashed banana into the dry ingredients. Fold gently with a rubber spatula about 10 strokes—do not overmix.
Step 6: Fold in 1/2 cup of the mini chocolate chips until evenly distributed, about 3–5 more folds.
Step 7: Divide the batter among the six prepared muffin cups, filling each to the top. Sprinkle the remaining chocolate chips on top. Bake following the temperature and timing in the recipe card below.
Expert Tip
Let the muffins cool in the pan for no more than 10 minutes before transferring them to a wire rack. This prevents a soggy bottom while still keeping them tender.
Storage
If you plan to eat the muffins the same day, store them uncovered at room temperature. For longer keeping, place cooled muffins in an airtight container: 2–3 days at room temperature, or up to 4 days refrigerated.
These muffins freeze well. Cool completely, wrap each muffin individually, and place in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and warm briefly before serving.
More gluten-free muffins to Consider…
-
Gluten Free Banana Muffins
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Gluten Free Sweet Potato Muffins
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Gluten Free Peach Muffins
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Gluten Free Lemon Blueberry Muffins
If you try this recipe, please leave a star rating and share your thoughts in the comments below — I love hearing how the muffins turned out for you!
Recipe
Gluten Free Banana Chocolate Chip Muffins
Ingredients
- 1 Cup Gluten-Free 1-to-1 Flour Blend
- ½ Cup Sugar
- 1 teaspoon Baking Powder
- ½ teaspoon Cinnamon
- ⅛ teaspoon Nutmeg
- ¼ teaspoon Salt
- 1 Egg (or ¼ cup carbonated water for egg-free)
- 3 Tablespoons Olive Oil (or neutral oil)
- ¼ Cup Non-Dairy Milk (or regular milk)
- ½ teaspoon Vanilla
- 1 Ripe Banana, mashed (about ⅓ cup)
- ¾ Cup Mini Chocolate Chips, divided
Instructions
- Preheat oven to 400°F (200°C). Line a 6-cup muffin pan with paper liners.
- In a large bowl whisk together the flour blend, baking powder, salt, cinnamon, nutmeg and sugar until evenly combined.
- In a small bowl whisk the egg until frothy (or whisk the carbonated water if making egg-free). Add the oil, milk and vanilla and whisk until smooth.
- Mash the banana with a fork until it becomes a wet pulp, about 1/3 cup.
- Pour the wet ingredients and mashed banana into the dry ingredients. Fold gently about 10 strokes, just until combined.
- Fold in 1/2 cup of the chocolate chips until evenly distributed.
- Fill each muffin cup to the top with batter. Sprinkle the remaining chocolate chips on top.
- Place the pan in the oven and bake at 400°F for 2 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for 23–25 minutes, or until the tops spring back when gently pressed.
- Remove muffins from the oven and cool in the pan for 10 minutes, then transfer to a wire rack to cool completely or serve warm.
Notes
Storage: Store cooled muffins in an airtight container at room temperature for 2–3 days or refrigerate up to 4 days. Freeze individually wrapped muffins for up to 3 months.