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Gluten Free Banana Chocolate Chip Muffins

5 from 1 rating
Hannah Kling
These Gluten-Free & Dairy-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 easy-to-make treat for breakfast or a snack!
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 4 minutes
Servings 12 muffins

Ingredients  

  • 2 ripe bananas (mashed)
  • 2 eggs (or flax eggs for vegan)
  • ½ cup coconut sugar
  • ¼ cup melted coconut oil (or butter)
  • 1 tsp vanilla extract
  • ¼ cup almond milk
  • 1 ½ cups gluten-free 1:1 baking flour (like Bob’s Red Mill or King Arthur)
  • ½ cup almond flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp cinnamon
  • ¼ tsp salt
  • ¾ cup mini dairy free chocolate chips (+ more for topping)

Instructions

  • Preheat oven to 350°F and line a muffin tin with liners and lightly grease liners with non-stick spray.
  • In a large bowl, mash the bananas until smooth. Whisk in the eggs, coconut sugar, melted coconut oil, vanilla, and milk until well combined.
  • Add the gluten-free flour, almond flour, baking soda, baking powder, cinnamon, and salt. Stir until just combined—don’t overmix!
  • Fold in the chocolate chips last.
  • Scoop the batter into muffin liners, filling each about ¾ full. Sprinkle extra chocolate chips on top and some turbinado sugar if using.
  • Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.
  • Let cool for a few minutes, then enjoy warm!

Notes

  • 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!
  • 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!
 
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