Get ready for a sweet banana and chocolate explosion of flavors in a moist delicious muffin. These gluten free chocolate banana muffins are great for dessert, a snack, or even with breakfast or brunch.
Every bite you take will make you want another :-). If you love banana 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!
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I am so glad you are considering making these homemade chocolate muffins. I added peanut butter chips in with the chocolate chips because Mr. Fearless Dining is a peanut butter-aholic.
He eats his peanut butter right out of the jar by the very large spoonful! I can't even tell you how often I think up a new recipe and open the pantry to get the jar of peanut butter out...only to find he already finished it off!
If you have a peanut butter addict living in your house too, you will want to make them these gluten free peanut butter cinnamon rolls too!
These muffins can be enjoyed at any time. They are 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.
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 leads you to the lightest and fluffiest of muffins. I hate it when a muffin is dense and hard!
Top Muffin Tips:
- The most important thing to remember when making muffins is to NOT overmix your batter. You want to mix the ingredients until they are just "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!
Add your dry ingredients to a bowl and whisk to blend.
I have tested three gluten free flour blends in this recipe. I liked King Arthur Gluten Free Measure for Measure, Nameste GF Flour, and Bob's Red Mill 1 to 1 Gluten Free Flour Blend. This doesn't mean other blends won't work, I just haven't tested any others. Try to avoid flour blends that are high in starch.
As always, if your blend does not contain Xanthan Gum, you will need to add 1 teaspoon.
What cocoa powders are gluten free?
There are quite a few cocoa powders that are gluten free. Always double check your labels! My favorites are Rhodelle Cocoa, Ghirardelli, and Anthony's brands. Other gluten free brands include Hersey's, Nativas, and Terrasoul.
For this recipe, make sure to use unsweetened cocoa powder!
Add the two bananas and use a fork to smoosh them. Mix in the rest of the wet ingredients and whisk.
Pour the wet ingredients into the dry ingredients. Add your chocolate and peanut butter chips. Remember the top muffin tip above and mix until the batter is just barely mixed!
Line a muffin tin with parchment paper muffin papers.
How full do you fill the muffin liners?
Fill each about 3/4 full of muffin batter. These chocolate muffins will rise a bit so be careful not to overfill the cups.
Bake at 350 degrees F for 25 minutes until they are done. To check to see if your muffins are finished baking, insert a toothpick into the center of a muffin. If your toothpick comes back clean, they are ready. If there is batter or crumbs, you need to 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 to try!
Store your chocolate banana muffins in an air-tight container up to 3 days. I like to store my muffins in the refrigerator so they stay fresher. Pop them in the microwave for 15 seconds to make them warm (and melts the chocolate a little, making them soooo good!)
Can you freeze them?
You can easily freeze these muffins! I let my muffins cool completely then put them into a large freezer bag. To thaw them, microwave for 30 seconds or thaw naturally on the kitchen counter.
- 1 1/2 cup gluten free flour blend
- 1 cup sugar
- 1/3 cup cocoa
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 2 ripe bananas
- 2 eggs
- 1/3 cup light oil (I used avocado)
- 1 teaspoon vanilla
- 2/3 cup almond milk
- 1/2 cup chocolate chips
- Preheat the oven to 350 degrees 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.
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.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 242Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 64mgCarbohydrates: 40gFiber: 2gSugar: 23gProtein: 3g
**If your gluten free flour blend doesn't include Xanthan Gum, please add 1/2 to 1 teaspoon! **Please note this nutrition information is calculated by a recipe plugin and is an estimate based on the ingredients used in this recipe.