These gluten free banana chocolate chip muffins are so delicious. You’ll love both the flavor and texture of these tender muffins! An easy recipe that’s perfect for those new to gluten free baking.
Banana muffins or banana bread is a favorite at our house – I’m always in need of a way to use up over ripe bananas.
I grew up using my grandma’s recipe for banana bread and muffins, which was so delicious. It was traditional, meaning it included eggs, all purpose flour, and walnuts. Those ingredients aren’t what I bake with now, so I needed to figure out a way to make delicious gluten free and vegan banana muffins for our family.
When you’re trying to bake an allergy friendly recipe for the first time, it’s really rewarding when it turns out well! The great thing about this recipe for banana chocolate chip muffins is that it’s pretty straightforward, making it a good choice for those who are new to gluten free and vegan baking.
I started making muffins this way almost 8 years ago now, and it was an easy recipe for me as a new gluten free baker.
You’ll want to use ripe bananas – ones that have a few brown spots, but not necessarily ones that are totally brown (like from your freezer). Those kind of ripe bananas provide excellent flavor, but in this recipe, they might add too much moisture, resulting in a gummy texture.
What kind of gluten free flour works well in this recipe?
I make these most often with Namaste Perfect Flour Blend. It works really well for cookies and muffins. Even though this recipe doesn’t use eggs, I find that the texture is still really good with the Namaste flour.
You can also use Enjoy Life Foods flour, or my own homemade gluten free flour blend works well in this recipe.
If you want to use oat flour, you can use up to a cup in this recipe. If you use only oat flour, it might work out okay, or it might result in crumbly muffins.
Can I use regular eggs in this recipe?
Sure! If you are able to eat eggs, go ahead and use two regular eggs instead of the flax seed eggs. The cooking time should be the same.
How do I keep these muffins from sticking to the wrappers?
I haven’t had any issues with these muffins sticking, but if you want to be really sure, use parchment paper liners. I find that those work really well for gluten free baked goods.
Can I make this recipe with something other than bananas?
You could try it with pumpkin puree, but if you’re going to do that, you should probably just use my gluten free pumpkin muffin recipe.
Tips to make these gluten free banana muffins turn out well:
- Don’t use frozen ripe bananas – they will be too wet.
- Don’t over bake these – 22-25 minutes should be about right.
- Use parchment paper liners to avoid the muffins sticking to the pan.
Watch this video to see how easy it is to make these allergy friendly muffins:
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Gluten Free Banana Chocolate Chip Muffins.
- 2 cups gluten free flour blend or regular flour if you don’t need to be gluten free
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup melted vegan buttery spread or regular butter, or coconut oil
- 3/4 cup organic cane sugar
- 2 Tablespoons ground flax seed
- 6 Tablespoons water
- 2 ripe bananas mashed
- 1/2 teaspoon vanilla
- 1 cup dairy free chocolate chips
Preheat the oven to 350 degrees. Line a muffin tin with parchment paper liners.
Make the flax eggs: combine the ground flax seed and water in a small jar or cup and set aside.
In a large bowl, mix together the melted vegan buttery spread or coconut oil and sugar. Add the flax eggs, mashed bananas and vanilla, stirring until well blended.
Add the dry ingredients and stir until combined. Add the chocolate chips, then stir again.
Spoon the batter into the muffin tin, filling the cups 3/4 full. Bake for approximately 22-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Let the muffins cool in the pan for a few minutes before moving to a wire rack to cool completely.
This recipe usually makes about 14 muffins, so if you have leftover batter, just repeat steps 5 and 6. Sometimes I just bake a few mini muffins at the same time to use up any excess batter. Mini muffins will need to bake for 16 minutes.
Store leftover muffins in an airtight container. They should stay fresh for 3-4 days.
You can freeze these if you like - just put into a freezer bag and store in the freezer for up to 3 months.
I just love these warm out of the oven! Topped with some vegan buttery spread…so delicious. They would even be great as a dessert with some vanilla ice cream.
Enjoy…these don’t last long at our house!
This post was originally published in April 2013. It has been updated with more tips.