When life blesses you with overripe bananas, make these simple yet scrumptious Gluten-Free Banana Chocolate Chip Muffins. Freezer-friendly and meal prep-able!
Made with just a few basic ingredients that you may even have on hand!
About a month ago, the snow was coming down and I was in the mood for a little baking. I really didn’t have a lot of ingredients on hand but I did happen to have some overripe bananas that I intended to freeze for smoothies, but then I let them get just a little too ripe for that. So with the ingredients I had, I whipped up a batch of these Gluten-Free Banana Chocolate Chip Muffins. They turned out so good I had to share. Feel free to make them with or without chocolate chips.
Simplicity is always my goal with recipes.
I really do my best to share real food recipes that are simple yet scrumptious. Recipes that don’t require a lot of ingredients, are made with ingredients that I can find even at my small town local grocery store and recipes that even the busiest of busy have time to make. I know that you have a lot on your plate and are juggling between family, business, personal life and so on. Running from point A to point B trying to fit as much as you can into the day.
Even through all this busy, I encourage you to take time to cook a meal, to bake a treat, to spend a little time in the kitchen. It doesn’t have to be a 3-hour-long ordeal. It can simply be making one of our super simple recipes for dinner such as our One-Pan Roasted Chicken & Veggies or Slow Cooker Chicken Chile Verde OR whipping up a batch of these Gluten-Free Banana Chocolate Chip Muffins.
These muffins will fill your home with a mouthwatering aroma and will make the entire family happy.
You could also share them with a neighbor or a new mom or someone who you know that might be going through a difficult time. Baking and cooking can be therapeutic, life giving, and a perfect time to relax and regroup…because we all need a little bit more of that in our lives.
When life blesses you with overripe bananas, make these simple yet scrumptious Gluten-Free Banana Chocolate Chip Muffins. #glutenfree #vegan Click To TweetFreezer-friendly and meal prep-able!
I went on a pretty long streak of making these muffins every weekend during my meal prep for my husband and I to enjoy throughout the week. Personally, I love having one of these muffins with my morning cup of coffee. While it’s not a veggie-filled, high protein meal that I often encourage, it’s what I sometimes crave and it’s what makes me happy. I just make sure my other meals of the day are veggie-filled and well-balanced.
In addition to these Gluten-Free Banana Chocolate Chip Muffins being meal prep-able, they’re also freezer-friendly. So if you happen to have a whole bunch of overripe bananas on hand, feel free to make double the recipe and freeze half for later enjoyment or you could also make our Banana Chocolate Chip Baked Oatmeal.
Gluten-free Banana Chocolate Chip Muffins Recipe Video
It’s time to gather the ingredients and get baking!
Feel free to toss in a handful of chopped nuts or whatever other ingredients sound good to you! If you follow an egg-free diet or a vegan lifestyle, feel free to substitute flax eggs for the eggs. I’ve tested both ways. Enjoy 🙂
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Gluten-Free Banana Chocolate Chip Muffins
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: breakfast, snack

Ingredients
- 1½ cups gluten-free flour such as Bob’s Red Mill 1-to-1 Baking Flour (may sub all-purpose flour of choice)
- ½ cup organic brown sugar (may sub coconut sugar)
- 1 tsp. baking soda
- ½ tsp. salt
- 3 medium ripe bananas (bananas with speckled black spots work best), about 1 heaping cup
- 2 eggs** (see egg-free sub below)
- ¼ cup oil (avocado oil or olive)
- 1 tsp. vanilla extract (such as Simply Organic)
- 1/2 cup chocolate chips plus extra for sprinkling on topping
Instructions
- Preheat ove to 375°F.
- In a bowl, combine the flour, sugar, baking soda and salt. In a second bowl, mash the bananas. Add the eggs, oil and vanilla; mix well.
- Stir banana egg mixture into the dry ingredients just until moistened.
- Fold in chocolate chips.
- Fill greased or paper-lined muffin wells half full. A silicone muffin pan also works great.
- Top each muffin with a few extra chocolate chips.
- Bake at 375°F for 15-20 minutes or until a toothpick inserted in the center comes out clean. Time will vary depending on kind of pan used.
- Allow to cool for 5-10 minutes, then remove muffins from pan to a wire rack to cool for an additional 30 or so minutes before enjoying or storing .
Notes
**For vegan -friendly or egg-free: Sub flax eggs (2 Tbsp. flax meal + 6 Tbsp. water) + add 1/4 cup almond milk to the mix.
Nutrition
- Serving Size: 1 muffin
- Calories: 195
- Sugar: 16 g
- Sodium: 200 mg
- Fat: 8 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter.
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Melissa Poe says
Where’s the Nutrictional content for this receipe?
Stacie Hassing says
Hi Melissa! Nutrition content has been added 🙂
Tina P Doak says
how many does it make? 24?
Stacie Hassing says
12 muffins. Recipe has been updated to include that.
L.C. says
Could I use oat flour?
Stacie Hassing says
We have not tested this recipe with oat flour but you could sure try! Maybe try with a half batch. If you do, we’d love to hear how they turn out.
Ginette says
Delicious? I am wondering if this recipe could be made in to a loaf? Would there be a difference in cooking time?
★★★★★
Jessica Beacom says
Typically a loaf takes anywhere from 45-55 minutes to cook depending on the size of the loaf pan and how full it is. I would suggest checking it for doneness (a toothpick or knife inserted in the center comes out clean when done) around 35 minutes or so.
Gwen Goforth says
I made this in a round cake pan and baked it in a convection microwave at 350 for 25 mins, but next time I’ll try 20 mins. I used parchment paper in the pan to make clean up easy. I also added some chopped walnuts. I used regular flour and regular brown sugar because that’s what I had and I wanted to use my ripe bananas this morning. Thanks for the easy recipe! It’s delicious!
Jessica Beacom says
Thanks so much for sharing the substitutions you used. Glad you enjoyed it!
Alicia says
If I used almond flour would I use same measurement as GF flour?
Jessica Beacom says
We can’t say for sure how much almond flour you would use in place of the gluten-free flour since we haven’t tested the recipe using almond flour. We’s suggest adding it gradually until you reach the desired consistency (a thicker, muffin batter) or trying these Grain-Free Banana Chocolate Chips Muffins if you’re looking for a grain-free option.
Taryn says
These were a hit! Do you think it would be possible to add shredded zucchini? If so, any special way to add?
Stacie Hassing says
Hi Taryn, yes I think you could add some shredded zucchini. I haven’t tried it but I don’t see why it wouldn’t work. Just make sure you squeeze out as much water as you can from the zucchini shreds before adding to the muffins. Enjoy!
Beverly says
These were delicious! You would never know they are gluten free. I added chopped pecans to mine.
Jessica Beacom says
Thanks, Beverly! Glad you loved them. The addition of chopped pecans is brilliant.
Hanna says
So delicious! Every time I make these as a gift for people they rave about them!
★★★★★
Lori Cook says
I made these muffins & used gluten free flour, dairy free chocolate chips and they were delicious! Couldn’t tell the difference, I’ll make them again for my family😁
Jessica Beacom says
This is so great to hear! Thanks for sharing!
Leah says
Love this! Can I sub maple syrup for the sugar? And would almond flower work instead of gluten free flour? Thank you!
Jessica Beacom says
Hi Leah,
I honestly don’t know if those substitutions would work since maple syrup is a liquid and sugar is not. Also, most gluten-free flour blends include a binder (usually a gum or starch) whereas almond flour doesn’t. Perhaps these Grain-Free Banana Chocolate Chip Mini Muffins would be more in line with what you’re looking for.
Hilary says
Had to make these as soon as I saw the recipe! They are honestly some of the best gluten free muffins I’ve ever had. My whole family scarfed them down. Such an easy recipe to make when you need to use up bananas!
Jessica Beacom says
Thank you! I’m so glad you loved them.
Amy says
These are probably the best banana muffins I’ve ever made, not joking! All 5 of us loved them! Can’t wait to make them again!
★★★★★
Sussie Rossi says
These banana muffins are one of the best muffins that I’ve made for my husband. He loved it thanks for the recipe Stacie.
Amanda M. says
This is now our go to recipe! We’ve tried several others and they were gritty. This recipe has amazing flavor and texture. I feel like I’m eating “regular” banana bread/muffins! Thank you!!!
★★★★★
Jessica Beacom says
SO AMAZING!!
Elizabeth says
Could you substitute coconut sugar for brown sugar?
Stacie Hassing says
Yes, you sure can!
BH says
These turned out great. I did not use organic.
★★★★★
Rick Martin says
Hello Ladies:
Because, our “mediums” may be different, are you able to share a weight or other more precise measurement on the bananas? I’m probably over thinking this but I would like these to come out as you’ve intended. I’m comfortable estimating when I cook. However, I suspect you’ll agree that baking is more of a science. That side of my brain has never worked well! Lol
Jessica Beacom says
Hi Rick,
A medium banana weighs about 100g (or 3 1/2 ounces).
Robin Culler says
Turned out soooo good! New to gluten free and have been experimenting. I used a combo of oat, coconut, Teff flours and golden flax seed meal as well as a coconut and brown sugar mix. This is a keeper!
Amy says
These were great! I have made the recipe twice now. The first time, I made exactly as the recipe stated. The second time, I followed the recipe notes for flaxseed (to save my precious eggs – #quarantine!) and it was a great, successful substitution.
★★★★★
Jessica Beacom says
We’re so glad you loved them both ways – thanks for sharing and stay well!
Tracey Cavallo says
These are the absolute best g-free muffins! AWESOME RECIPE!!
Jess says
These are delicious and easy! I add pecans and use monk fruit instead of coconut sugar. Works great!
★★★★★
Jill says
Wonderful recipe, although first time I made, I accidentally only used 100g of mashed banana, instead of realising you need 3 bananas about 100g each! Still tasted nice but a bit dry of course! Second batch with correct amount of banana perfect! I also used 1/2 tspn of Stevia instead of 1/4 cup of brown sugar to reduce the calories. Taste amazing, thanks for recipe!
Jill says
Sorry forgot to give 5 stars! 🙂
★★★★★
Stacie Hassing says
Hi Jill! So sorry, just updated the recipe so that it is more clear! Glad to hear you enjoyed these muffins! 🙂
LORRAINE says
ARE 3 MEDIUM BANANAS ABOUT 1 CUP? WHEN I MASHED 3 BANANAS I DIDNT GET 3 1/2 OUNCES BUT CLOSER TO 8 OUNCES. 3 OUNCES IS ABOUT 1 BANANA ONLY
Stacie Hassing says
Yes, 1 heaping cup is correct. And 100g for each banana. Sorry for the confusion.
Michael Faubert says
These turned out ABSOLUTELY AMAZING.
My daughter is Celiac and she loved them.
Thank you!
★★★★★
Christy says
I made these for the first time a few months ago and can say I’ve made them at least 5 times since! I’ve brought them to friends’ homes, staff breakfast and even a bachelorette weekend! Everyone loves them and asks for the recipe– and can’t believe they are gluten free. Thank you for sharing your talents with us and creating such delicious and simple gluten free treats. Among my other “keeper” recipes is the mixed berry baked oatmeal. If you haven’t tried that yet, get on over there and give it a go! You won’t be disappointed.
Stacie Hassing says
Hey Christy! Thank you for sharing this. These are the kinds of notes/comments that make our day! So great to hear both the muffins and oatmeal bake are such a hit!
Buffy says
There are a favorite of my grands! So simple and so yummy! Sometimes I add 2 heapTbsp of organic GF cocoa powder. Absolutely delicious!
★★★★★
Peter says
Just finished baking these and after a suitable cooling down period [they were still warm] I tried one and gave my girlfriend a bite. The sounds that came out of her mouth are usually only heard during other activities, these things are absolutely delicious!! I also added a little Grand Marnier to the mix because quarantine has made us all alcoholics. Looking forward to trying more of your recipes. I’ve been gluten free about 2 years and started learning to bake a month ago.
★★★★★
Jessica Beacom says
Hahaha! This is amazing. Thanks for sharing your experience with this recipe, Peter. We’re so glad you found us!
Susan Ohlinger says
I am so grateful for your Banana Chocolate Chip Muffin recipe! Our son was recently diagnosed with celiac and ulcerative colitis, and there are very few foods he can tolerate. We make these muffins all the time and they are a real treat for him. : ))
★★★★★
Mia says
This is the best gluten free Muffin recipe I have ever tried! It came out perfect 😊 and I love that it’s fairly simple 👏 thank you for sharing!
★★★★★
Arielle Nahon says
Thanks they are really delicious!
Staci says
My family (including my kiddos), absolutely love this recipe!! I have made it time and time again. The one thing I like to do is add in the brown sugar to the wet ingredients, since it tends to get a little chunky. Also, I like to add a couple scoops of vital proteins collagen peptides to make it a little healthier! Overall, great recipe that I highly recommend, not too sweet and definitely not too bland!
Stacie Hassing says
Thanks for sharing, Staci! Great to hear that you and your family love this recipe 🙂
Andrea Chappell says
They smell amazing! Just waiting for them to cool. Used muffin mix with protein in it for a boost. Can’t wait to try! Thanks for the recipe!
★★★★★
Jackie caron. says
I made these today and they came out very tasty. I did add nuts and cinnamon. I also separated the eggs. I beat the whites till they were stiff. Added the egg whites at the end , I think whipping the egg whites make the muffins lighter. My family can eat gluten and they loved them
Stacie Hassing says
That’s so great to hear these were a winner and thanks for sharing that tip!
J Man says
Thank you for the recipe! It came out amazing! My only problem is I never know how long to cool it for. No one will ever give you a straight answer. It’s always just “ let it cool completely” is this is a conspiracy? I think so! Love the recipe
Stacie Hassing says
Haha! Well first off, I’m glad you love the recipe! Secondly, I usually let them cool for a good 30 minutes before enjoying. Hope that’s helpful!
Michelle G says
Ah yes finally an awesome recipe for gluten and sugar-free, used cocoa nibs, 2 large bananas, and coconut flour! Thank you
★★★★★
Jessica Beacom says
We’re so glad you loved them!
Kathleen says
They are okay but pretty dry in comparison to other recipes I’ve tried.
Jessica Beacom says
That’s interesting. I’ve made these hundreds of times and they are never dry. Do you mind sharing which flour you used?
Lisa says
Are you able to substitute the avocado oil? I have grape seed oil?
Jessica Beacom says
Yes, you can. Any light- or neutral-tasting oil will work in this recipe.