These Gluten-Free Banana Chocolate Chip Muffins are soft, moist, and packed with rich, melty chocolate in every bite. Made with simple ingredients and naturally sweetened, they’re the perfect, dairy free, easy-to-make treat for breakfast or a snack!

If you love a good muffin moment, these Gluten-Free & Dairy-Free Banana Chocolate Chip Muffins need to be next on your list! They’re soft, moist, and packed with melty chocolate, all made in one bowl for easy cleanup. If you’ve tried my Cottage Cheese Blueberry Muffins or Peanut Butter Chocolate Chip Muffins, you already know I’m all about simple, foolproof bakes that actually taste amazing.

These muffins are perfect for breakfast, snacking, or dessert, and they’re naturally sweetened without sacrificing flavor. Warm one up, drizzle on some peanut butter, and thank me later! 😉 And if you’re as muffin-obsessed as I am, be sure to check out my Greek Yogurt Muffins next!

Ingredients and substitutions for the best gluten free muffins

Ripe Bananas – The riper, the sweeter! These add natural sweetness and moisture. No bananas? Try mashed sweet potato or applesauce.

Eggs (or Flax Eggs) – Eggs help bind everything together, but a flax egg (1 tbsp flax + 3 tbsp water) works great for a vegan swap!

Coconut Sugar – A lightly caramel-y, unrefined sweetener, but you can swap it for brown sugar, maple syrup, or honey.

Coconut Oil – Keeps the muffins moist and rich. Use butter for a classic taste or coconut oil for a dairy-free option.

Vanilla Extract – A little goes a long way for flavor—don’t skip it!

Milk – Helps thin the batter just right. Any milk works—almond, oat, coconut, or regular!

Gluten-Free 1:1 Flour + Almond Flour – A mix of these gives the muffins the perfect soft and fluffy texture. No almond flour? Sub oat flour for a similar effect.

Baking Soda & Baking Powder – The dream team for getting that nice rise!

Cinnamon (Optional, but Recommended!) – Adds a cozy warmth that pairs so well with banana and chocolate.

Salt – Because every good baked good needs a little balance!

Mini Chocolate Chips – Use dark, semi-sweet, or dairy-free chips—because more chocolate is always a good idea. Sprinkle extra on top for those bakery-style vibes!

How to make these incredible muffins

Mash the bananas in a bowl, then whisk in the eggs, coconut sugar, melted coconut oil, vanilla, and milk until smooth.

Add the dry ingredients (flours, baking soda, baking powder, cinnamon, and salt) and stir just until combined—don’t overmix! Then add in the chocolate chips!

Fill your muffin liners about ¾ full, sprinkle on those extra chocolate chips, and some turbinado sugar for a little crunch (worth it, trust me) pop them in the oven and bake for 18-22 minutes, until golden and a toothpick comes out clean.

Let cool for a few minutes, then dig in! Best enjoyed warm when the chocolate is still melty.

Tips and tricks

• Use Muffin Liners & Grease Them – Even if you’re using liners, give them a light spray of oil to prevent any sticking. Nothing worse than peeling off half your muffin with the paper!
• Don’t Overmix the Batter – Stir just until combined—overmixing can make the muffins dense instead of soft and fluffy. A few lumps are totally fine!

How to serve and store

Serving: These muffins are best enjoyed warm when the chocolate is still melty and gooey. If they’ve cooled, just pop one in the microwave for 10-15 seconds to bring it back to life. Want to get fancy? Drizzle with peanut butter or a little honey for extra deliciousness!

Storage: Keep them in an airtight container at room temp for 2 days or in the fridge for up to 5 days. For long-term snacking, freeze them for up to 3 months—just thaw overnight or warm in the microwave for a quick grab-and-go treat!

If you make my Gluten-Free Banana Chocolate Chip Muffins, I would really appreciate a comment and rating down below the recipe card. Don’t forget to take a picture and tag me over on Instagram, TikTok, or Pinterest!