These scrumptious gluten-free chocolate chip banana muffins are moist and tender and the texture is spot-on. They're made with 10 simple ingredients and are the perfect way to use up ripe bananas before they rot. Enjoy these muffins as a quick afternoon snack or easy breakfast.
Preheat the oven to 350º F degrees. Add 12 cupcake liners to your muffin pan and set it 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 chunky, I recommend using an electric hand mixer or your stand mixer.
Add the baking soda, salt, and gluten-free flour, and continue to mix the batter until well blended, about 30 seconds to 1 minute. Fold in chocolate chips by hand and allow batter to rest for 5 minutes.
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 each muffin.
Bake for 19-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the pan for 5-10 minutes before placing them on a wire rack to finish cooling.
Notes
Flour Options: 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're dairy-free or corn-free, read ingredient labels carefully.Dairy-Free: 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.Spice It Up: Add 1 tsp of cinnamon to spice up these muffins.Mix It Up: Instead of chocolate chips, add chopped walnuts or raisins.Banana: Be sure to use ripe bananas. They should be spotted brown. Do not use rotten (completely blackened) or unripe bananas.