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Gluten-Free Banana Muffins with Chocolate Chips

When life blesses you with overripe bananas, make these simple yet scrumptious Gluten-Free Banana Muffins with Chocolate Chips! Freezer-friendly, perfect for meal prep and they make a great addition to lunchboxes for kids and adults. Not only are these muffins gluten-free they can also be made dairy-free, egg-free, and therefore vegan-friendly, too.

  • Author: Stacie Hassing
  • 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 teaspoon baking soda
  • ½ teaspoon fine 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 oil)
  • 1 teaspoon pure vanilla extract 
  • 1/2 cup chocolate chips plus extra for sprinkling on topping

Instructions

  1. Preheat the oven to 375°F. Line a muffin tin with paper liners and spray each liner with cooking spray to prevent sticking. A silicone muffin pan works great. 
  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 each muffin well 1/2 full with batter.
  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 the kind of pan used.
  8. Allow to cool for 5-10 minutes, then remove muffins from pan to a wire rack to cool completely. 
  9. Store in an airtight container on the counter for up to 5 days. Alternatively, store in an airtight container in the refrigerator for up to 10 days or freezer for up to 3 months.

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