Gluten-Free Banana Chocolate Chip Muffins

Moist and tender gluten-free banana muffins, bursting with sweet banana flavor and pockets of melted chocolate. They offer a delightful balance of soft crumb and rich chocolatey goodness, perfect for a satisfying breakfast or snack.

Prep: 10 min Cook: 22 min Total: 32 min Serves: 12

At a glance: This easy breakfast recipe yields 12 servings in about 32 minutes (10 min prep, 22 min cook). It uses 8 ingredients — including ripe bananas, gluten-free all-purpose flour blend, gluten-free baking soda — and walks through 5 steps. Updated October 24, 2026. Browse more breakfast recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Banana Chocolate Chip Muffins: When preparing this breakfast recipe, to ensure this recipe remains gluten-free, always verify that all ingredients, especially packaged and processed items like chocolate chips and flour blends, are gluten-free. Be mindful of shared equipment in manufacturing facilities that may process gluten. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.

Gluten-Free Notes for Gluten-Free Banana Chocolate Chip Muffins: This recipe is carefully crafted to be free from gluten-containing grains, utilizing a gluten-free flour blend and other carefully selected ingredients.

Scale Recipe:

servings

Ingredient amounts update automatically

Ingredients

Shop links on this page are for gluten-free all-purpose flour blend, gluten-free baking soda, brown sugar, packed. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

3 medium ripe bananas, mashed
1.5 cups gluten-free all-purpose flour blend Shop
1 tsp gluten-free baking soda Shop
0.5 tsp salt
0.5 cup brown sugar, packed Shop
2 large eggs
0.33 cup melted coconut oil Shop
0.75 cup gluten-free chocolate chips Shop

Instructions

1 Begin by preheating your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or grease it thoroughly to prevent sticking.
2 In a large bowl, thoroughly mash the three ripe bananas until smooth and creamy. Then, whisk in the packed brown sugar, the two large eggs, and the melted coconut oil until well combined and the mixture is uniform in color.
3 Add the gluten-free all-purpose flour blend, gluten-free baking soda, and salt to the wet ingredients. Gently fold these dry ingredients into the banana mixture using a spatula until just combined; be careful not to overmix, as this can lead to tough muffins.
4 Carefully fold in the gluten-free chocolate chips until they are evenly distributed throughout the batter. Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
5 Bake for approximately 20-22 minutes, or until the tops of the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Nutrition (per serving)

210

Calories

Protein

34g

Carbs

Fat

Fiber

190mg

Sodium

Tips & Notes

Use very ripe, heavily speckled bananas. They are sweeter and mash smoothly into the batter.
Save a small handful of chocolate chips to press onto the tops of the muffins before baking, so they look as good as they taste.
Fill the cups about three-quarters full and check the muffins with a toothpick at 18 minutes.

Common questions

What cross-contamination risk is specific to Gluten-Free Banana Chocolate Chip Muffins?

Check ripe bananas, mashed, gluten-free all-purpose flour blend, gluten-free baking soda before they go into Gluten-Free Banana Chocolate Chip Muffins. To ensure this recipe remains gluten-free, always verify that all ingredients, especially packaged and processed items like chocolate chips and flour blends, are gluten-free. Be mindful of shared equipment in manufacturing facilities that may process gluten. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.

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