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


  • 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 teaspoon baking soda
  • ½ teaspoon salt
  • 3 medium ripe bananas (bananas with speckled black spots work best), about 1 heaping cup
  • 2 large eggs** (see egg-free sub below) 
  • ¼ cup oil (avocado oil or olive)
  • 1 teaspoon pure vanilla extract 
  • 1/2 cup chocolate chips plus extra for sprinkling on topping


  1. Preheat the oven 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 .


**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. 


  • Serving Size: 1 muffin
  • Calories: 195
  • Sugar: 16 g
  • Sodium: 200 mg
  • Fat: 8 g
  • Carbohydrates: 30 g
  • Fiber: 2 g
  • Protein: 3 g