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Mar 8, 2019 By Stacie Hassing

Gluten-Free Banana Chocolate Chip Muffins

Dairy-Free
Egg-Free
Gluten-free
Grain-Free
Nut-free
Vegan
Vegetarian
Jump to Recipe

When life blesses you with overripe bananas, make these simple yet scrumptious Gluten-Free Banana Chocolate Chip Muffins. Freezer-friendly and meal prep-able!

Photo of a Gluten-free Banana Chocolate Chip Muffins piled on a wire rack with a bit out of one of the muffins in the front.

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.

Overhead photo of ingredients for the Gluten-free Banana Chocolate Chip Muffins. Includes a clear mixing bowl with flour and brown sugar in it and a measuring cup of chocolate chips, eggs shells and a peeled banana around the bowl.

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.

Overhead photo of the Gluten-free Banana Chocolate Chip Muffins batter in a muffin tin lined with paper liners.

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 Tweet

Straight on front photo of Gluten-free Banana Chocolate Chip Muffins on a wire rack.

Freezer-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

Overhead shot of Gluten-free Banana Chocolate Chip Muffins piles on a wire rack with chocolate chips surround the wire rack.

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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Let's Get Cookin'

Gluten-Free Banana Chocolate Chip Muffins

  • Author: Stacie Hassing
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x
  • Category: breakfast, snack
Print Recipe
★★★★★ 5 from 15 reviews

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

  1. Preheat ove to 375°F.
  2. 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.
  3. Stir banana egg mixture into the dry ingredients just until moistened.
  4. Fold in chocolate chips.
  5. Fill greased or paper-lined muffin wells half full. A silicone muffin pan also works great.
  6. Top each muffin with a few extra chocolate chips.
  7. 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.
  8. 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

Long Pin Image for Gluten-Free Banana Chocolate Chip Muffins

Short Pin Image for Gluten-free Banana Chocolate Chip Muffins


Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter. 

This post may contain affiliate links which won’t change your price but will share some commission.

All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!

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About Stacie Hassing

Stacie is a Licensed and Registered Dietitian from rural southern Minnesota where she, her husband and daughter reside with their two pups. She’s a co-founder of The Real Food RDs and content creator of simple and wholesome recipes. She loves all kinds of fitness and has a passion to inspire as many as she can live a healthier and happier life both in and out of the kitchen - the driving force behind the co-development of the The Real Food RDs brand.

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Reader Interactions

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  1. Melissa Poe says

    March 12, 2019 at 12:55 pm

    Where’s the Nutrictional content for this receipe?

    Reply
    • Stacie Hassing says

      March 14, 2019 at 7:51 am

      Hi Melissa! Nutrition content has been added 🙂

      Reply
  2. Tina P Doak says

    March 12, 2019 at 3:18 pm

    how many does it make? 24?

    Reply
    • Stacie Hassing says

      March 12, 2019 at 5:29 pm

      12 muffins. Recipe has been updated to include that.

      Reply
  3. L.C. says

    March 12, 2019 at 8:49 pm

    Could I use oat flour?

    Reply
    • Stacie Hassing says

      March 14, 2019 at 7:50 am

      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.

      Reply
  4. Ginette says

    March 25, 2019 at 3:44 pm

    Delicious? I am wondering if this recipe could be made in to a loaf? Would there be a difference in cooking time?

    ★★★★★

    Reply
    • Jessica Beacom says

      March 25, 2019 at 5:10 pm

      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.

      Reply
  5. Gwen Goforth says

    April 18, 2019 at 11:43 am

    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!

    Reply
    • Jessica Beacom says

      April 22, 2019 at 5:06 pm

      Thanks so much for sharing the substitutions you used. Glad you enjoyed it!

      Reply
  6. Alicia says

    May 6, 2019 at 1:51 pm

    If I used almond flour would I use same measurement as GF flour?

    Reply
    • Jessica Beacom says

      May 6, 2019 at 4:17 pm

      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.

      Reply
  7. Taryn says

    June 21, 2019 at 5:07 am

    These were a hit! Do you think it would be possible to add shredded zucchini? If so, any special way to add?

    Reply
    • Stacie Hassing says

      June 22, 2019 at 7:55 am

      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!

      Reply
  8. Beverly says

    August 23, 2019 at 7:24 pm

    These were delicious! You would never know they are gluten free. I added chopped pecans to mine.

    Reply
    • Jessica Beacom says

      August 23, 2019 at 7:37 pm

      Thanks, Beverly! Glad you loved them. The addition of chopped pecans is brilliant.

      Reply
  9. Hanna says

    October 6, 2019 at 5:03 pm

    So delicious! Every time I make these as a gift for people they rave about them!

    ★★★★★

    Reply
  10. Lori Cook says

    October 29, 2019 at 10:19 pm

    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😁

    Reply
    • Jessica Beacom says

      October 30, 2019 at 9:32 am

      This is so great to hear! Thanks for sharing!

      Reply
  11. Leah says

    November 10, 2019 at 11:05 am

    Love this! Can I sub maple syrup for the sugar? And would almond flower work instead of gluten free flour? Thank you!

    Reply
    • Jessica Beacom says

      November 10, 2019 at 3:25 pm

      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.

      Reply
  12. Hilary says

    December 9, 2019 at 7:06 am

    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!

    Reply
    • Jessica Beacom says

      December 9, 2019 at 11:40 am

      Thank you! I’m so glad you loved them.

      Reply
  13. Amy says

    January 22, 2020 at 10:18 am

    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!

    ★★★★★

    Reply
  14. Sussie Rossi says

    February 6, 2020 at 12:11 am

    These banana muffins are one of the best muffins that I’ve made for my husband. He loved it thanks for the recipe Stacie.

    Reply
  15. Amanda M. says

    February 7, 2020 at 6:31 am

    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!!!

    ★★★★★

    Reply
    • Jessica Beacom says

      February 7, 2020 at 6:26 pm

      SO AMAZING!!

      Reply
  16. Elizabeth says

    February 10, 2020 at 12:35 pm

    Could you substitute coconut sugar for brown sugar?

    Reply
    • Stacie Hassing says

      February 12, 2020 at 6:31 am

      Yes, you sure can!

      Reply
  17. BH says

    February 29, 2020 at 7:38 pm

    These turned out great. I did not use organic.

    ★★★★★

    Reply
  18. Rick Martin says

    March 11, 2020 at 11:46 am

    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

    Reply
    • Jessica Beacom says

      March 11, 2020 at 3:20 pm

      Hi Rick,

      A medium banana weighs about 100g (or 3 1/2 ounces).

      Reply
  19. Robin Culler says

    March 17, 2020 at 7:32 am

    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!

    Reply
  20. Amy says

    March 24, 2020 at 1:08 pm

    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.

    ★★★★★

    Reply
    • Jessica Beacom says

      March 24, 2020 at 4:50 pm

      We’re so glad you loved them both ways – thanks for sharing and stay well!

      Reply
  21. Tracey Cavallo says

    March 27, 2020 at 4:05 pm

    These are the absolute best g-free muffins! AWESOME RECIPE!!

    Reply
  22. Jess says

    March 29, 2020 at 9:26 am

    These are delicious and easy! I add pecans and use monk fruit instead of coconut sugar. Works great!

    ★★★★★

    Reply
  23. Jill says

    April 2, 2020 at 10:30 pm

    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!

    Reply
    • Jill says

      April 2, 2020 at 10:31 pm

      Sorry forgot to give 5 stars! 🙂

      ★★★★★

      Reply
    • Stacie Hassing says

      April 3, 2020 at 3:05 pm

      Hi Jill! So sorry, just updated the recipe so that it is more clear! Glad to hear you enjoyed these muffins! 🙂

      Reply
  24. LORRAINE says

    April 3, 2020 at 2:30 pm

    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

    Reply
    • Stacie Hassing says

      April 3, 2020 at 3:02 pm

      Yes, 1 heaping cup is correct. And 100g for each banana. Sorry for the confusion.

      Reply
  25. Michael Faubert says

    April 4, 2020 at 11:13 am

    These turned out ABSOLUTELY AMAZING.
    My daughter is Celiac and she loved them.
    Thank you!

    ★★★★★

    Reply
  26. Christy says

    April 21, 2020 at 6:14 am

    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.

    Reply
    • Stacie Hassing says

      April 23, 2020 at 4:46 am

      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!

      Reply
  27. Buffy says

    April 29, 2020 at 10:40 am

    There are a favorite of my grands! So simple and so yummy! Sometimes I add 2 heapTbsp of organic GF cocoa powder. Absolutely delicious!

    ★★★★★

    Reply
  28. Peter says

    May 15, 2020 at 2:20 pm

    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.

    ★★★★★

    Reply
    • Jessica Beacom says

      May 17, 2020 at 8:32 am

      Hahaha! This is amazing. Thanks for sharing your experience with this recipe, Peter. We’re so glad you found us!

      Reply
  29. Susan Ohlinger says

    May 19, 2020 at 8:39 am

    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. : ))

    ★★★★★

    Reply
  30. Mia says

    June 17, 2020 at 7:10 am

    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!

    ★★★★★

    Reply
  31. Arielle Nahon says

    June 19, 2020 at 9:10 am

    Thanks they are really delicious!

    Reply
  32. Staci says

    June 21, 2020 at 9:51 am

    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!

    Reply
    • Stacie Hassing says

      June 23, 2020 at 6:38 pm

      Thanks for sharing, Staci! Great to hear that you and your family love this recipe 🙂

      Reply
  33. Andrea Chappell says

    July 7, 2020 at 9:18 pm

    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!

    ★★★★★

    Reply
  34. Jackie caron. says

    July 30, 2020 at 12:00 pm

    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

    Reply
    • Stacie Hassing says

      August 1, 2020 at 7:10 pm

      That’s so great to hear these were a winner and thanks for sharing that tip!

      Reply
  35. J Man says

    August 1, 2020 at 6:12 pm

    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

    Reply
    • Stacie Hassing says

      August 1, 2020 at 6:58 pm

      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!

      Reply
  36. Michelle G says

    October 6, 2020 at 3:06 pm

    Ah yes finally an awesome recipe for gluten and sugar-free, used cocoa nibs, 2 large bananas, and coconut flour! Thank you

    ★★★★★

    Reply
    • Jessica Beacom says

      October 6, 2020 at 3:21 pm

      We’re so glad you loved them!

      Reply
  37. Kathleen says

    December 1, 2020 at 8:18 pm

    They are okay but pretty dry in comparison to other recipes I’ve tried.

    Reply
    • Jessica Beacom says

      December 2, 2020 at 2:45 pm

      That’s interesting. I’ve made these hundreds of times and they are never dry. Do you mind sharing which flour you used?

      Reply
  38. Lisa says

    December 31, 2020 at 7:32 am

    Are you able to substitute the avocado oil? I have grape seed oil?

    Reply
    • Jessica Beacom says

      January 3, 2021 at 8:21 am

      Yes, you can. Any light- or neutral-tasting oil will work in this recipe.

      Reply

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