Gluten Free Banana Chocolate Chip Muffins

Indulge in the deliciousness of these gluten-free banana chocolate chip muffins! Easy to make, these muffins are incredibly fresh, tender, and moist with delightful pockets of chocolate chips throughout.

Whether you're looking for a quick breakfast that can be made ahead or a brunch treat, these gluten-free muffins are perfect for the whole family.

With very little prep time, they can be whipped up in no time, and can even be made dairy-free if needed. So, treat yourself and your loved ones to these luscious gluten-free banana muffins, and satisfy your cravings with every bite!

Morning is always a busy time for my family and I am always looking to have gluten free breakfast ideas ready to serve. I have tested making them the night before and slightly reheating them for a few seconds in the morning and they are just as soft and fluffy as when they were freshly made.

When developing this recipe I tested various ingredients and ratios as this gluten free banana muffin recipe is a blend between my gluten free banana bread and gluten free blackberry muffin recipe.

📋 Ingredients Notes

• Gluten free All purpose flour - See my baking tips below for the gluten free flour blend I used when making this recipe. Note that gluten-free all-purpose flour is also known as gluten free plain flour in the UK.
• Light brown sugar - For this recipe, I've opted to use light brown sugar. After experimenting with different sugar combinations, I found that the brown sugar not only adds moisture to the muffins but also results in a lovely flavor.
• baking powder & Baking soda - leavening agents that help muffins rise and become fluffy by creating bubbles of carbon dioxide gas in the batter. Always check that the baking powder is gluten free as some brands may contain gluten.
• Xanthan gum - This will bind the ingredients together and prevent the muffins from being crumbly. Omit if the flour blend used already contains xanthan gum
• Milk - I used cold whole milk but almond milk can be used if you require dairy free banana muffins.
• Oil - Neutral flavored oil like vegetable oil or canola oil. I tested these gluten free banana muffins with butter but felt that the oil recipe test resulted in a more moist and fluffy texture.
• Eggs - Always use room temperature eggs as they will mix easily and evenly into the gluten free muffin batter. Room-temperature eggs will help the muffins rise evenly when baking.
• Ripe bananas - Be sure that the bananas are nice and ripe with brown spots as they have a more developed flavor and a higher sugar content, which can enhance the overall taste of the muffins.
• Chocolate chips - Be sure to set aside a small handful of chocolate chips for sprinkling on top of the muffins. It's important to double-check that the chocolate chips are gluten-free, as some brands may contain gluten.

See the recipe card below for full ingredients and measurements.

⚡ Substitutions & Variations

• Dairy free - To make dairy free banana chocolate chip muffins use your preferred dairy free milk and dairy free chocolate chips.
• Banana nut muffins - Add chopped walnuts or pecans to the batter for a crunchy texture.
• Cinnamon banana muffins - Add ground cinnamon to the batter for a warm and cozy flavor.
• Blueberry banana muffins - Add fresh or frozen blueberries instead of chocolate chips to the batter for a burst of fruity flavor. I have also used this banana and blueberry combination to make blueberry banana gluten free bread.

🥣 Step by Step Instructions

Below is a brief step-by-step process with photos of how to make gluten free banana chocolate chip muffins recipe. See the recipe card below for more detailed recipe instructions.

Step 1: To begin, grease or line a muffin tin with paper muffin cases. Take a large bowl and mix together the flour, xanthan gum, baking powder, baking soda, salt, and sugar.

Step 2: Using a separate bowl, whisk the eggs thoroughly and add in the milk, oil, and vanilla extract. Keep whisking until all ingredients are fully combined. In a small bowl, mash the ripe bananas and then add them to the wet ingredients. Mix everything well until fully combined.

Step 3: Combine the wet ingredients with the dry mixture and fold in until fully combined. Let the muffin batter rest for at least 15 minutes.

Tip: By resting the batter before baking gives the flour time to properly absorb all the liquids.

Step 4: Preheat the oven to 220°C/425°F/gas mark 7. Then add the chocolate chips into the muffin batter keeping a few aside to add to the top of the muffin cases.

Step 5: Take the muffin batter and divide it between the muffin cases, making sure to fill each case approximately ¾ of the way. Then, sprinkle the remaining chocolate chips on top of the muffin batter ( See image 5).

Place the muffins in the oven and let them bake for 10 minutes until they have risen. Then, reduce the oven temperature to 180°C/350°F/gas mark 4.

Tip: By baking the muffins first 10 minutes at a higher temperature will help the muffins to rise quickly and form a nice dome shape on top. Then the oven temperature is reduced to ensure that the inside of the muffins is evenly baked and prevent the outside of the muffin from becoming overbaked.

Continue baking for an additional 10 minutes until the muffins have fully risen and turned a golden brown color. To check if they're ready, insert a small wooden skewer into the center of a muffin; if it comes out clean, the muffins are fully baked and can be taken out of the oven to cool.

Step 6: Leave the muffins in the tin for 5 minutes before placing them on a cooling rack. The muffins are best served once cooled slightly or on the day of baking. Store in an airtight container for up to 2-3 days.

Tip: If you have leftover muffins from the previous day, a good way to make them softer and melt the chocolate chips slightly is to microwave them for 10-15 seconds before serving.