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+ servings
a black wire rack filled with gluten free chocolate banana muffins.

Gluten Free Chocolate Banana Muffins

Sandi Gaertner
Rich gluten free chocolate banana muffins that are light and fluffy. Chocolate chips make this easy gluten free muffin recipe a winner.
5 from 5 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Gluten Free Breakfast Recipes, Gluten Free Muffins Recipes
Cuisine American
Servings 12
Calories 242 kcal

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Ingredients
  

  • 1 ½ cup gluten free flour blend * see note
  • 1 cup sugar
  • cup cocoa
  • 1 teaspoon baking powder
  • teaspoon salt
  • 2 ripe bananas
  • 2 eggs
  • cup light oil I used avocado
  • 1 teaspoon Pure vanilla extract
  • 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 3/4 full with batter.
  • Bake for 20 minutes until done by toothpick test.
  • Enjoy!

Notes

  1. 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.
  2. If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
  3. 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.
  4. 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.
  5. 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

Serving: 1gCalories: 242kcalCarbohydrates: 39gProtein: 4gFat: 10gSaturated Fat: 2gCholesterol: 28mgSodium: 59mgPotassium: 151mgFiber: 3gSugar: 24gVitamin A: 69IUVitamin C: 2mgCalcium: 58mgIron: 1mg
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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.