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If you’re on the hunt for a gluten-free treat that perfectly balances sweet, moist, and utterly delightful, look no further than our Gluten-Free Chocolate Chip Banana Muffins. These mouthwatering gems are a blend of ripe bananas, gooey chocolate chips, and a gluten-free twist that ensures everyone can enjoy a delicious bite. The result is full of flavor, and you’ll never guess these banana chocolate chip muffins are actually GF banana muffins.
Gluten-free banana muffins come together in just 30 minutes and have the same flavor and texture you’d find in a traditional banana bread muffins recipe. GF Banana muffins are perfect for a healthy, grab-and-go breakfast. Sweeten them a bit with chocolate chips or customize them with your favorite mix-ins.
Why l Love This Recipe
- It’s got a classic flavor. You won’t even guess these muffins are gluten free.
- It’s quick and easy. You won’t need any special ingredients, and these muffins are ready in 30 minutes.
- It’s versatile. Add chocolate chips as I did, or stir in nuts, peanut butter or berries. You can even make a loaf instead of muffins.
Ingredients You’ll Need
- Gluten-free Flour: use any 1-to-1 or cup-for-cup gluten free baking flour.
- Leavening Agents: baking powder and baking soda will help the muffins rise and be light and fluffy.
- Salt: Salt enhances the flavor of the other ingredients.
- Coconut Sugar: Coconut sugar has a lower glycemic index, but you can substitute white sugar if you prefer.
- Eggs: Use room temperature eggs for the best results.
- Butter: If using salted butter, you may not need to add additional salt to the recipe. Melt the butter and allow it to cool slightly.
- Greek Yogurt: Plain, unsweetened Greek yogurt adds moisture to the batter. You can also use sour cream.
- Vanilla Extract: Vanilla enhances the flavors of all of the ingredients.
- Bananas: Mash about 3 medium bananas.
- Chocolate Chips: You can omit, but why would you?
How To Make Gluten-Free Chocolate Chip Muffins
Step 1: Prepare the equipment. Preheat the oven to 375 degrees F. Line the muffin pan with paper liners and keep it aside.
Step 2: Combine the dry ingredients. In a mixing bowl, combine the dry ingredients: flour, baking powder, baking soda, and salt.
Step 3: Combine the wet ingredients. In another bowl, whisk together sugar and eggs. Slowly add the butter, yogurt, and vanilla extract. And finally, add the mashed bananas and combine everything.
Step 4: Prepare the batter. Gently combine the dry and wet mixture without any lumps. Fold the chocolate chips into the muffin batter.
Step 5: Scoop the batter. With the help of an ice cream scoop, divide the batter equally into 12 muffins and bake them for 18-20 minutes until the toothpick inserted in the center comes out clean.
Step 6: Cool and serve. Allow the muffins to cool down for at least 10 minutes. Serve the muffins to enjoy.
Tips To Make This Recipe
- Bananas – The Riper, the Better: The key to achieving maximum flavor and natural sweetness is to use overripe bananas. They not only bring sweetness to the muffins but also provide moisture and a distinct banana essence.
- Mindful Mixing: Gently fold in the dry ingredients into the wet mixture until just combined. Overmixing can lead to dense muffins, so aim for a lumpy batter rather than a perfectly smooth one.
- Temperature Matters: Preheat your oven properly and maintain the correct baking temperature. Gluten-free baked goods can be sensitive, so accurate temperatures ensure even baking and perfect results.
- Experiment and Enjoy: Feel free to experiment with add-ins like chopped nuts, dried fruits, or even a dash of cinnamon for an extra flavor twist.
Storing and Freezing
Storing: Keep leftover gluten-free chocolate chip muffins in an airtight container at room temperature. They will stay fresh for up to 4 days.
Freezing: Gluten-free muffins freeze well. It’s best to wrap each muffin individually with saran wrap, then store them in a zip lock freezer bag or airtight container. You can thaw overnight in the fridge or at room temperature a few hours before enjoying. Reheat in the microwave for 10 seconds before serving.
Frequently Asked Questions
We love chocolate chips in our muffins, but there are a lot of yummy mix-ins. You could add chopped walnuts or pecans, peanut butter, strawberries or blueberries.
If you don’t want to use or don’t have Greek yogurt, you can use normal yogurt instead.
Cool the muffins completely. Flash freeze for an hour or two and then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge or heat in the microwave for 10-20 seconds.
It’s important to follow the steps as directed. Be sure to avoid overmixing the batter, measure the flour accurately by spooning it into the measuring cup and leveling it off, and use room temperature ingredients.
Yes, ripe bananas provide sweetness and the right texture.
More Muffin Recipes
- Double Chocolate Chip Muffins
- Healthy Banana Oat Muffins
- Nutella Swirl Banana Muffins
- Chocolate Chip Pumpkin Muffins
- Gluten Free No Bake Cookies
Whether you’re gluten intolerant or just looking to try something new and delicious, these Gluten-Free Banana Chocolate Chip Muffins are a must-try. They’re easy to whip up and are the perfect treat for breakfast, snack time, or whenever you’re craving a bit of comfort.
If you try this recipe or any of my other recipes, please leave a star rating in the comment section below because I love hearing from my readers. Also follow me at Cookin’ With Mima on FACEBOOK |INSTAGRAM |PINTEREST for all of my latest social posts and recipes.
Gluten-Free Banana Chocolate Chip Muffins
Ingredients
- 1 ½ cup gluten-free flour, 1-to-1 baking flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup coconut sugar
- 2 whole eggs, at room temperature
- ⅓ cup melted butter
- ¼ cup Greek yogurt
- 1 teaspoon vanilla extract
- 1 cup mashed banana, about 3 medium bananas
- ½ cup chocolate chips
Instructions
- Preheat the oven to 375 degrees F. Line the muffin pan with paper liners and keep it aside.
- In a mixing bowl, combine the dry ingredients: flour, baking powder, baking soda, and salt.
- In another bowl, whisk together sugar and eggs. Slowly add the butter, yogurt, and vanilla extract. And finally, add the mashed bananas and combine everything.
- Gently combine the dry and wet mixture without any lumps. Fold the chocolate chips into the muffin batter.
- With the help of an ice cream scoop, divide the batter equally into 12 muffins and bake them for 18-20 minutes until the toothpick inserted in the center comes out clean.
- Allow the muffins to cool down for at least 10 minutes.
- Serve the muffins to enjoy.
Notes
- Bananas – The Riper, the Better: The key to achieving maximum flavor and natural sweetness is to use overripe bananas. They not only bring sweetness to the muffins but also provide moisture and a distinct banana essence.
- Mindful Mixing: Gently fold in the dry ingredients into the wet mixture until just combined. Overmixing can lead to dense muffins, so aim for a lumpy batter rather than a perfectly smooth one.
- Temperature Matters: Preheat your oven properly and maintain the correct baking temperature. Gluten-free baked goods can be sensitive, so accurate temperatures ensure even baking and perfect results.
- Experiment and Enjoy: Feel free to experiment with add-ins like chopped nuts, dried fruits, or even a dash of cinnamon for an extra flavor twist.
