Get ready for a sweet banana and chocolate explosion of flavors in a moist, delicious muffin. They are loaded with chocolate chunks, which taste incredible with the banana flavors. These gluten free chocolate banana muffins are great for dessert, a snack, or even with breakfast or brunch.
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These homemade fluffy gluten free chocolate banana muffins can be enjoyed anytime. They are light, fluffy, yet fudgy, and chocolatey…and hard to resist. Add nuts if you want to add a bit of extra protein to balance out the sugar.
Every bite you take will make you want another :-). If you love bananas and chocolate as much as we do, you will also want to try this delicious gluten free Chunky Monkey donuts recipe! I have tons of great gluten free muffin recipes on the blog!
Why we love these gluten free chocolate banana muffins:
- They are loaded with chocolate and banana flavor!
- You can add walnuts if you like.
- These muffins are big and fluffy!
- These muffins are also dairy-free if you use a dairy-free chocolate chip brand.
- I share all of my tips and tricks so you get a tried and true delicious recipe!
Just made these tonight. They were fabulous! Great recipe. Used my own home mixed gf flour mix and it worked great.”
cheryl M., blog comment
Allergen Information:
These homemade chocolate banana muffins are gluten-free, dairy-free, nut-free, oat-free, and soy-free. One reader told me they used Just Egg to make these dairy-free muffins. (I haven’t tested it myself.)
Flour Blends Tested:
- King Arthur Measure for Measure—This blend works really well in my recipes. I don’t have to let the flour blend rest in the batter.
- Cocoa Powder— I tested this recipe with Anthony’s Culinary Cocoa Powder. I like this brand because they do batch tests to ensure everything is gluten-free.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten free flour blend – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- Cocoa Powder – Use unsweetened cocoa powder! If you see lumps in your cocoa powder, try to sift them out.
- Non-Dairy Milk – I used oat milk, but other dairy-free milk will work. I do not recommend canned coconut milk. (If you plan to use oat milk, be sure to check to see if the oat milk is gluten free.)
- Light oil – I used avocado oil, but you can use any light oil in this recipe.
- Eggs – Size large.
- Vanilla Extract – Use pure vanilla extract if you can.
- Chocolate Chips – Use Enjoy Life or another dairy-free chip brand if you are dairy-free.
Need help with your muffins? I have a great gluten free muffin troubleshooting guide, and here are my favorite tools for making muffins.
Top Muffin Tips:
- The most important thing to remember when making muffins is NOT to overmix your batter. You want to mix the ingredients until they are “barely” mixed.
- Do not use a standing mixer to make gluten free muffins…you whip out all of the air that helps keep them light!
- Use parchment paper liners in your muffin tin so your muffins don’t stick to the paper!
I tested four gluten free flour blends to see which worked the best for muffins. Check out the gluten free muffin test results.
Step-By-Step Photos and Directions:
Step 1: In a large
Step 2: Add the two ripe bananas and mash them into a paste using a fork. Mix in the rest of the wet ingredients and whisk.
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Step 3: Pour the wet ingredients into the dry ingredients. Add your chocolate chips or chocolate chunks. Mix them until the batter is just barely mixed!
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
Step 4: Line a muffin pan with parchment paper muffin liners. These are great because they won’t stick to your gluten free muffins!
Step 5: Fill each muffin section about 3/4 full of the muffin batter.
Step 6: Check out the FAQ section for instructions for a domed top on your muffins. Bake at 350º F for 25 minutes until they are done.
To check if your muffins are finished baking, insert a toothpick into the center of each one. If the toothpick comes back clean, the muffins are ready. If there is batter or crumbs, you must bake them a little longer.
If muffins are your thing, I have a TON of delicious light and fluffy sweet and savory gluten free muffin recipes for you!
Storage Tips:
Store your chocolate banana muffins in an air-tight container for up to 3 days. I like to store my muffins in the refrigerator to stay fresher. Pop them in the microwave for 15 seconds to warm them (and melt the chocolate a little, making them so good!)
Frequently Asked Questions:
If you want your muffins to have a domed style top, bake at 425º F for the first 5 minutes, then reduce the temperature to 350º F.
You can easily freeze these muffins! I let my muffins cool, then put them into a large freezer bag. Microwave for 30 seconds or thaw them naturally on the kitchen counter to thaw them.
These light and fluffy gluten free strawberry muffins and these gluten free blueberry muffins also freeze well!
More Gluten Free Muffin Recipes:
- Easy Gluten Free Cruffins
- Gluten Free Muffin Base Recipe
- Fluffy Gluten Free Apple Muffins
- 3 Minute Gluten Free Mug Muffin
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Chocolate Banana Muffins
Ingredients
- 1 ½ cup gluten free flour blend * see note
- 1 cup sugar
- ⅓ cup cocoa
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- 2 ripe bananas
- 2 eggs
- ⅓ cup light oil I used avocado
- 1 teaspoon Pure vanilla extract
- ⅔ cup almond milk or another plant milk
- ½ cup chocolate chips
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Instructions
- Preheat the oven to 350º F.
- In a large bowl, add your dry ingredients and whisk to blend.
- In a smaller bowl, add your two ripe bananas and mash them with a fork.
- Add in the rest of the wet ingredients to the bananas and whisk to blend.
- Pour your wet ingredients into the wet ingredients, add the chips, and mix until it is just BARELY mixed. This will make your muffins light and fluffy.
- Line a muffin tin with paper liners and fill each 3/4 full with batter.
- Bake for 20 minutes until done by toothpick test.
- Enjoy!
Notes
- I have tested this recipe with King Arthur Measure for Measure GF, Bob’s Red Mill 1 to 1 GF blend, and Authentic Foods Multi Blend in this recipe. That doesn’t mean others will not work, I just have not tested other flours.
- If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
- Do not use a standing mixer for this recipe. It will make your muffins dense and hard. If your gluten free flour blend doesn’t contain Xanthan Gum, add 1 teaspoon.
- Test to see if your muffins are done with a toothpick. Insert the toothpick into a muffin. If the toothpick comes out clean, your muffins are done. It it has crumbs or batter, they will need to bake longer.
- These muffins will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This post was updated from an old April 2020 post with better photos and more tips and directions to ensure your gluten free chocolate banana muffins turn out perfectly every time.
Can you use white or brown coconut sugar as a substitute?
Either of those will be fine to swap.
Can you use 1 1/2 C Allulose instead of the sugar?
Hi Debbie, I can’t test alternate sweeteners because most make me sick. I know a few readers have used monk fruit sweetener, but nobody has written to me about allulose.
My muffins took longer to cook and it did not rise. What could be the reason?
There are a few possible reasons, first…did you check the expiration date of the baking powder? What gluten free flour blend did you use? Did you use a mixer or mix by hand? Does your oven temperature run true?
I made these tonight.
I doubled the recipe and they’re delicious!
I was able to bake 12 large muffins and 14 small muffins.
My adjustments because of what I had on hand and allergies.
I used Bob’s Red Mill 1 to 1 gf flour, raw cane sugar, coconut milk from a carton, powdered vanilla, baking soda and cream of tartar instead of baking powder. I added walnuts afterwards on and in several. I literally poked walnuts into several muffins with a spoon. 😂 I think that’s all. Lol
They fluffed up nicely and we’re enjoying them after midnight. I had to bake these tonight. 👍😊😁😂
I am so glad you loved these muffins. I appreciate your coming back to leave a review for those who aren’t on FB so people know this is a great recipe.
We made these today, and my GF daughter LOVED them!!! They were light and very moist. This recipe is definitely a keeper!
I am so glad your daughter loved the recipe, Tracie. I hope you all can try more of my recipes :-).
Can you make these without the bananas ( plain chocolate)? If so, what adjustments do you think would need to be made to the recipe?
Thanks.
Hi Karen, I haven’t tested this without the banana. I would consider subbing applesauce for the banana.
You mention brown sugar and white sugar in the steps, but the recipe only lists 1 cup sugar. How much of the 1 cup is brown?
Hi, Actually either white or brown sugar will work. I used white, so I will clarify.