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 seriously light and fluffy, yet fudgy and chocolatey...and oh so 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 muffins recipes on the blog!
Are you ready to give this easy muffin recipe a try? I want to share my biggest secret with you first...because these tips are what lead you to the lightest and fluffiest of muffins. I hate it when a muffin is dense and hard!
Why These Gluten Free Chocolate Banana Muffins Are Great:
- 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.
Ingredient Notes:
This is one of my favorite gluten-free flour blends for cookies, cakes, pie crust, biscuits, and muffins! (Do not use this flour blend for yeast recipes.)
- Gluten free flour blend - I tested this recipe using King Arthur's Measure for Measure Gluten Free Blend. That doesn't mean others will not work, I just have not tested other flours, and I can not guarantee the recipe will work if you use other mixes.
- Xanthan Gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- Cocoa Powder - There are lots of great cocoa powder brands that are gluten free. If you see lumps in yours, try to sift them out.
- Non-Dairy Milk - I used oat milk, but other dairy-free kinds of 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.
Recipe Step-By-Step Directions:
Step 1: In a large
Hint: For this recipe, make sure to use unsweetened cocoa powder!
Step 2: Add the two ripe bananas and use a fork to mash them into a paste. Mix in the rest of the wet ingredients and whisk.
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!
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 a little more than ¾ full of the muffin batter.
Step 6: For a domed top on your muffins, check out the FAQ section for instructions. 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 the muffin. If your toothpick comes back clean, they are ready. If there is batter or crumbs, you must bake your muffins 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!
Top Muffin Tips:
- When making muffins, the most important thing to remember 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!
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!)
Tips and Recipe FAQ:
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.
There are quite a few cocoa powders that are gluten free. Always double-check your labels! My favorites are Ghirardelli and Anthony's brands. Other gluten free brands include Hersey's, Nativas, and Terrasoul.
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.
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.
These light and fluffy gluten free strawberry muffins and these gluten free blueberry muffins also freeze well!
More gluten free muffin recipes to try:
Recipe
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
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 ¾ 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.
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.
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Karen
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.
Sandi Gaertner
Hi Karen, I haven't tested this without the banana. I would consider subbing applesauce for the banana.