Gluten-Free Banana Chocolate Chip Muffins
By the Gluten Free Recipes team ·
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.
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, certified gluten-free baking soda — and walks through 5 steps. Updated . Browse more breakfast recipes or return to all gluten-free recipes.
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 certified 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 certified gluten-free flour blend and other carefully selected ingredients.
Ingredients
- 3 medium ripe bananas, mashed
- 1.5 cups gluten-free all-purpose flour blend
- 1 tsp certified gluten-free baking soda
- 0.5 tsp salt
- 0.5 cup brown sugar, packed
- 2 large eggs
- 0.33 cup melted coconut oil
- 0.75 cup gluten-free chocolate chips
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, certified 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)
Tips & Notes
- Separate eggs when cold (the yolks are firmer), then let whites come to room temp before whipping.
- The riper (more spotted) the bananas, the sweeter and more intensely flavored your result will be.
- Toast desiccated coconut in a dry pan over medium heat for 2–3 minutes, stirring, for a deeper flavor.
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