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.
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 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 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.
I tested four gluten free flour blends to see which worked the best for muffins. Check out the gluten free muffin test results.
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!
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 mash them into a paste using a fork. 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 more than ¾ 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 the muffin. If your toothpick comes back clean, they are ready. You must bake your muffins a little longer if there is batter or crumbs.
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!)
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:
- Easy Gluten Free Cruffins
- Gluten Free Muffin Base Recipe
- Fluffy Gluten Free Apple Muffins
- 3 Minute Gluten Free Mug Muffin
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.
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, you may need to adjust your moisture levels in your baked goods.
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.
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.