w
Chocolate Chip Banana Muffins
Prep time
Cook time
Total time
An easy family recipe that works well no matter what your dietary preference or need --- Gluten-free, Dairy-Free, Vegan, Nut -Free-- you choose! You could even leave out the chocolate chips and just make Banana or Banana Nut Muffins!
Author: Healthy Gluten-Free Family
Recipe type: Breads and Muffins, Breakfast, Snack, Dessert
Cuisine: Gluten-Free, Vegan Optional, Nut-Free Optional, Dairy-Free Optional
Serves: 12 muffins
Ingredients
- 1½ cups Gluten-Free Flour with xanthum gum (we used GF Jules (affiliate link))
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 egg beaten OR 1 flax egg (see directions below)
- 1 cup sugar (can cut back to ¾ cup for a less sweet muffin - we tend to use ¾ cup )
- 4 tablespoons butter or dairy free butter, melted (we use Earth Balance)
- 3 ripe bananas, mashed
- ½ cup - ¾ cup chocolate chips or mini chocolate chips, according to preference and how chocolatey you want the muffins (we used Enjoy Life mini chips) (TIP: save some or use extra for topping)
- ½ cup chopped walnuts
- ½ cup gluten-free oats (optional)
Instructions
If using flax egg, make the flax egg
- Mix 1 tablespoon flaxseed meal with 2.5 tablespoon water in a small bowl and stir to combine. Let rest for 5 minutes to thicken.
Preheat oven to 325 degrees F and line 12 full size muffin tins with baking cups.
Mix batter
- In a small bowl combine flour, baking soda and salt and combine with a pastry cutter or fork. Set aside.
- In a large mixing bowl, add egg or flax egg, sugar, butter and bananas and mix to combine and smooth.
- Add dry ingredients and wet ingredients and mix to combine.
- Stir in chips, nuts and gluten-free oats if using.
- Using a large spoon divide batter evenly among the muffin cups. Top with additional chocolate chips if desired.
- Bake for 30 minutes. Cover with foil and bake an additional 5 minutes or until wooden pick inserted into center comes out clean. TIP: if using oats, may require an additional 5 mins baking time.
We LOVE these muffins! My three year old does all the mixing and I have the recipe memorized since we make these so frequently. Thanks!
Aw, love it! So happy you love them as much as we do and love that your 3 year old helps out! Thanks for sharing 🙂
Another amazingggg recipe! I had perfect bananas for a banana bread muffin, so I searched your page for a recipe and sure enough! I happened to be out of gluten free flour , so I subbed in gluten free pancake mix! I did cut sugar back to 3/4 cup and no problems there! I also added some cinnamon for a fall feel! Thank you so much Karen! My daughter has been loving all your recipes ! 5 stars!!!!🤩🤩🤩🤩🤩
Thank you so much Ashley! I’m so happy you love so many of our recipes! Substituting pancake mix was a great idea — and equally good idea to cut back on the sugar because the pancake mix was probably sweeter than flour. And love the addition of cinnamon! Thanks for sharing 🙂
How do you store these and how long will they last?
Great questions! I store them at room temperature in a seal container for several days, in the refrigerator for up to a week and I generally freeze a few.
I am in quarantine here and I am loving this recipe! I loved the banana bread one but wanted to try something same but different. Such a winner!
Happy you love it! People seem to have a preference for muffins or bread but I like them both too! Thanks for sharing 🙂
Woah! Love these (not surprised, I love all of your recipes!) super easy to make and absolutely delicious. Will defiantly be making these again. My family (who are not gluten free) approved as well! They all loved them.
Thanks so much Brianna! Love when they are approved by everyone in the house!