Easy Gluten-Free Chocolate Chip Banana Muffins

These gluten-free chocolate chip banana muffins are incredibly moist and soft and come with a dairy-free option too. Every bite offers up the perfect texture and sweet muffin taste. This post contains affiliate links. Please see my disclosures.

Have you been looking far and wide for a no-fuss gluten-free chocolate chip banana muffin recipe? The one I’m about to share with you is the only recipe you’ll ever need, made with only 10 simple ingredients, a store-bought gluten-free flour blend, and ripe bananas that you’ll be saving from the landfill.

These banana muffins are ultra moist thanks to the combination of bananas and yogurt. Did you know that gluten-free flour requires extra moisture? This is what helps give these muffins their soft and fluffy texture.

Enjoy these amazing muffins for a Sunday brunch, or meal prep them for the week to enjoy in lunchboxes and/or as a delicious afternoon snack.

These Muffins Have a Simple Ingredient List

To make these tasty gluten-free chocolate chip banana muffins, gather the following ingredients:

• ¾ cup brown sugar
• ¼ cup melted coconut oil
• 2 eggs
• ¾ cup mashed ripe bananas
• ¼ cup whole milk greek yogurt
• ½ tsp vanilla extract
• 1 tsp baking soda
• ½ tsp salt
• 1 ½ cups (222 grams) Bob’s Red Mill 1-to-1 Gluten-Free Flour Blend (or another gluten-free flour blend with xanthan gum – see notes)
• ½ cup chocolate chips

And the Muffins are Easy to Make

Now preheat your oven to 350º F degrees and add 12 liners to your muffin pan. Set the pan aside.

Mix together the brown sugar, coconut oil, eggs, mashed bananas, greek yogurt and vanilla extract in a large bowl. Blend until all the ingredients are well incorporated. Because the banana can be a bit chuncky, I recommend using an electric hand mixer or your stand mixer for a smoother texture.

Next, add the baking soda, salt, and gluten-free flour to the wet mixture, and continue to beat the batter until well blended, about 30 seconds- 1 minute. Now fold in the chocolate chips by hand.

Divide the batter evenly among the 12 lined muffin cavities, filling each cavity about 2/3 full. If desired, add a few extra chocolate chips to the top of the batter.

Bake the muffins for 19-20 minutes or until a toothpick inserted into the center comes out clean. The tops may be slightly brown and that is okay.

How to Store and Freeze the Muffins

Store leftover muffins in a sealed bag or container on your countertop for up to three days or in your fridge for up to seven days.

You can also freeze the muffins to preserve them longer. Individually wrap each muffin and place it in your freezer. When you’re ready to enjoy one, take it out of the freezer to defrost, and zap it in your microwave for a few seconds to bring it back to life. Store in your freezer for up to four months.

Why We Love these Muffins

They’re Ultra Moist: The banana, coupled with the greek yogurt, add intense moisture to the muffins, keeping them soft and pliable for a long time. There’s no gritty or crumbly muffins here. These are scrumptious muffins the entire family will love.

They’re Made with Bananas: Bananas not only offer moisture, but they also contain 422 milligrams of potassium, an essential mineral that aids in blood flow and heart health. Bananas also contain vitamin B6, vitamin A, vitamin C and magnesium.

Low in Added Sugar: These muffins contain very little added sugar as the bananas do much of the heavy lifting to provide sweetness.

Makes Your House Smell Amazing: Bake these muffins just before you have guests to create an irresistible aroma.

Suggestions and Tips

Dairy-Free Option: To make these muffins dairy free, substitute coconut yogurt for greek yogurt and use a dairy free chocolate chip like mini chips from Enjoy Life.

Don’t Skip the Egg: Unless you’re allergic to eggs, I highly recommend using eggs. Eggs are naturally gluten free and give amazing rise and texture to baked goods, and gluten-free baked goods need all the help they can get.

About the Gluten-Free Flour: I used Bob’s Red Mill 1-to-1 Gluten-Free Flour blend but you could use any gluten-free flour blend or gluten-free all-purpose flour. Just be sure the blend includes xanthan gum, an essential binder in gluten-free baking. Add 1/2 tsp of xanthan gum to this recipe if your flour blend doesn’t contain any. Also, some 1-to-1 flours contain dairy and/or corn, so if you eat dairy-free or corn-free, read ingredient labels carefully.

Don’t Want to Use Coconut Oil: Use any neutral vegetable oil instead. I recommend avocado oil.

Spice It Up: Add 1 tsp of cinnamon to spice up these muffins. Cinnamon is the perfect fall add-in.

Mix It Up: Instead of adding chocolate chips, add chopped walnuts or raisins. I think walnuts and bananas go together like peas and carrots.

The Riper the Better: Make sure those bananas are ripe and turning brown (but not rotten, of course). The riper the banana, the sweeter the muffin.

More Muffin Recipes

• Gluten-Free Chocolate Chip Muffins – Easy!
• Almond Flour Blackberry Muffins
• Almond Flour Banana Muffins
• Gluten-Free Blueberry Lemon Muffins
• Almond Flour Pumpkin Cupcakes (or Muffins)
• Simple Vegan Blueberry Muffins
• Vegan + Gluten-Free Lemon Poppy Seed Muffins