Looking for an easy muffin recipe for breakfast or snack time? This Gluten Free Banana and Chocolate Chip Muffins recipe is sure to please the whole family!
This simple recipe is a great way to use up those overripe bananas.
My Gluten Free Banana Muffins recipe has been enjoyed by lots of readers, and I noticed that many of you have added your own fun additions to my recipe and I LOVE that!
So…. I started experimenting with my own fun additional ingredients and came up with these delicious chocolate chip banana muffins!
My kids devour these moist banana muffins at snack time and I’ve found that they are a perfect way to use up those extra bananas.
I hope your whole family enjoys this delightful gluten-free muffin recipe! I know my kids sure do!
Gluten Free Baking Tips
Several years ago, I stumbled upon some amazing tips for gluten free baking over at America’s Test Kitchen.
Here’s a quick summary:
♥ When you are adapting a normal recipe to gluten free, try adding an extra egg. This will give it a lighter, fluffy texture. (Please note: I already added the extra egg to this recipe!)
♥ Let your batter rest on the countertop for at least 30 minutes before baking. Fun fact: Gluten free bakeries leave their batter in the refrigerator overnight and bake the next day!
♥ To avoid gummy texture, you should bake a little longer past the “toothpick” check. If you insert a toothpick in the center of your muffins and it comes out clean, bake those gluten-free muffins 3 minutes longer and bread loaves 10 minutes longer for best results.
♥ And finally…..let your gluten-free bread or muffins cool completely before cutting them. Super tough to wait, but this will help you avoid gummy texture. This is especially important for bread loaves.
I hope you enjoy these incredible game changer tips for Gluten free baking!
Ingredients for Gluten Free Banana and Chocolate Chip Muffins Recipe
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For this easy Gluten-Free Banana Muffins recipe you will need the following items:
- 1 1/2 cups of Bob’s Red Mill Gluten Free 1 to 1 Baking Flour – this is my go-to favorite gluten-free flour. You can use other brands, but this one is SO reliable!
- 1 cup of Sugar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 3 medium bananas – ripe
- 2 Large Eggs (room temperature) – simply place them in a bowl of warm water to do this quickly.
- 1/3 cup canola oil – you can use vegetable oil if you like
- 1 teaspoon vanilla extract – we like to use Watkins brand or McCormick
- 1/2 cup Mini Chocolate Chips
You also need a muffin tin with 12 muffin cups and some cupcake or muffin liners.
How to Make Gluten Free Banana and Chocolate Chip Muffins
First, combine your dry ingredients (flour, sugar, salt, baking soda, and cinnamon) in a large mixing bowl.
If your eggs are not room temperature yet, place them in a bowl of warm water.
In another bowl, mash the bananas. I prefer to use my Kitchen Aid stand mixer for this step.
Once your bananas are mush, go ahead and add your wet ingredients (2 eggs, canola oil, and vanilla extract) to your mashed bananas.
Mix thoroughly with an electric hand mixer or a Kitchen Aid stand mixer.
Next, it’s time to add all of the dry ingredients to your wet mixture.
Add half of your dry ingredients mixture to the large mixing bowl, letting the mixer incorporate them into the batter. Once it’s blended, add the other half and mix until the flour mixture is completely incorporated.
Cover the bowl of banana muffin batter with a towel and let sit for 30 minutes on the countertop.
Preheat your oven to 375 degrees.
Now, add cupcake liners to a standard size muffin pan. Alternately, you if you don’t want to use cupcake liners, you can grease the muffin pan.
After you’ve waited 30 minutes, gently fold in 1/2 cup of mini chocolate chips.
Next, fill each muffin cup evenly. Mine are usually almost completely full for a pan of 12 muffins.
Bake at 375 degrees for 20-22 minutes until golden brown.
Do a toothpick check inserted in the center to see if they are done.
If it comes out clean, go ahead and let your muffins bake another 3 minutes to avoid gummy texture.
Cool completely and serve!
I love to make these tasty muffins for my kids for a fun afternoon snack. I also like to make these the day before and enjoy them for an great option on busy mornings.
A Few Muffin Tips
You can store these muffins in an airtight container on the counter top for about 3 days. Ours never last that long as my kids LOVE this easy recipe. For longer storage, you can freeze these muffins in a freezer bag. However, I wouldn’t freeze them any longer than 3-4 months to make sure they maintain their wonderful texture and delicious flavor.
If you like, you can substitute in dark chocolate chips or regular size chocolate chips. I do recommend and prefer the mini chocolate chips because they mix in well to the muffin batter giving the muffins just the right amount of chocolate flavor and they don’t leave you with too much extra batter at the end.
I hope you enjoy these gluten free banana chocolate chip muffins!
Print the Recipe
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Gluten Free Banana and Chocolate Chip Muffins Recipe
Equipment
- 1 muffin pan
- 1 Kitchen Aid Mixer
Ingredients
- 1 1/2 cups of Bob's Red Mill Gluten Free 1 to 1 Baking Flour – this is my go-to favorite gluten-free flour.
- 1 cup of Sugar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 3 medium bananas – ripe
- 2 Large Eggs room temperature – simply place them in a bowl of warm water to do this quickly.
- 1/3 cup canola oil – you can use vegetable oil if you like
- 1 teaspoon vanilla extract
- 1/2 cup Mini Chocolate Chips
Instructions
- First, combine your dry ingredients (1 1/2 cups flour, 1 cup sugar, 1/2 tsp salt, 1 tsp baking soda, and 1 tsp cinnamon) in a large mixing bowl.
- In another bowl, mash the bananas. I prefer to use my Kitchen Aid stand mixer for this step.
- Once your bananas are mush, go ahead and add your wet ingredients (2 eggs, 1/3 cup canola oil, and 1 tsp vanilla extract) to your mashed bananas.
- Mix thoroughly with an electric hand mixer or a Kitchen Aid stand mixer.
- Next, it's time to add the dry ingredient mixture to your wet ingredients.
- Add half of your dry ingredients mixture to the large mixing bowl, letting the mixer incorporate them into the batter. Once it’s blended, add the other half and mix until the flour mixture is completely incorporated.
- Cover the bowl of banana muffin batter with a towel and let sit for 30 minutes on the countertop.
- Preheat your oven to 375 degrees.
- Now, add cupcake liners to a standard size muffin pan. Alternately, you can grease the muffin pan.
- After you’ve waited 30 minutes, gently fold in 1/2 cup of mini chocolate chips.
- Next, fill each muffin cup evenly. Mine are usually almost completely full for a pan of 12 muffins.
- Bake at 375 degrees for 20-22 minutes until golden brown.
- Do a toothpick check inserted in the center to see if they are done.
- If it comes out clean, go ahead and let your muffins bake another 3 minutes to avoid gummy texture.
- Cool completely and serve!
More Gluten Free Muffins and Bread Recipes
Looking for more Gluten Free recipes?
You can find the classic best Gluten Free Banana Muffins here. This is the original recipe that is beloved by so many readers!
Learn how to make perfect Gluten Free Banana Bread here. I share all the best tips for banana bread that is baked to perfection.
Have an abundance of summer garden fresh zucchini? This Gluten-Free Zucchini Bread is one of my family’s favorites!
Rather have muffins? Try these easy Zucchini Muffins. Perfect for busy mornings!
Plus, there’s a huge list of delicious gluten free breakfast ideas here. So many great options for those of us on a gluten free diet!
Want to save this gluten-free banana and chocolate chip muffin recipe for later? Pin the image below of these fluffy gluten-free banana chocolate chip muffins to your Gluten Free Breakfast ideas board on Pinterest!
