An easy family recipe that works well no matter what your dietary preferences-- Gluten-Free, Dairy-Free, Vegan, Nut-Free-- you choose! Every time, it yields perfect moist, soft and fluffy muffins with the best flavor! You could even skip the chips or just put them on top as my family prefers...
New! I added a cooking video to this page so you could see just how quick and easy it is to make these gluten-free Chocolate Chip Banana Muffins!
If you’re new to this website, at the bottom of every recipe page is a printable recipe with exact measurements and directions.
Enjoy!
Original post…
Winter weather always puts us in the mood for baking — something about the oven on and warm, sweet smells in the kitchen that are so cozy!
And nothing is better than this classic combo!
Besides, we always seem to have some ripe bananas in the house, so freshly baked muffins is the perfect use for them!
This recipe is based on my mom’s best banana bread and it is one of those super simple recipes that adapts so well to dietary needs and preferences.
The original recipe was obviously not gluten-free, so with this gluten-free version we used GF Jules All-Purpose Gluten Free Flour. (Affiliate link), which has been our go to gluten-free flour for years as it is easy to substitute 1 for 1 in non-gluten-free recipes.
Especially with this recipe, you can’t tell the difference.
We’ve also made these muffins with dairy-free butter and flax egg making it vegan and you can add more or less chocolate chips or nuts depending on tastes and dietary needs.
No matter how you make it, these muffins have a perfect texture — soft, moist (not dry or crumbly), velvety smooth, light and fluffy– and are yummy!
Just the right amount of sweetness and always a hit!
All you need… 9 ingredients all found in your pantry:
gluten-free all purpose flour (we use GF Jules– Affiliate link)
baking soda
salt
egg or flax egg
bananas
butter or dairy free butter
sugar
chips and or walnuts according to tastes.
gluten-free oats which are a great add, giving extra nutrients if you can tolerate oats. (not in photo)
As an aside, you may have noticed that we are affiliate for GFJules. To learn more about why we love GFJules flour and why we have used it for 10 years, click here
Bonus: at the bottom of that post is a one-time use affiliate Discount Code.
And importantly, purchasing through an affiliate link does not change your cost at all. It generates a small percentage of the sale for me, and purchasing through an affiliate link helps me fund this website and all the recipes I share, so thank you!
Back to the Gluten-Free Chocolate Chip Banana Muffins…
It is one of the easiest recipes ever!
First you mix the bananas, sugar (option to use less sugar), egg or flax egg and butter.
Separately you mix the flour, baking soda and salt.
Then add dry ingredients to the wet.
Then you add in an optional add-ins… chopped walnuts, gluten-free oats and chips.
These are optional but the walnuts and gluten-free oats add lots of nutrients and great texture if you can tolerate them.
And the chips are the best part imho!
Not everyone in my family agrees about chocolate chips, so I often just put the chips on top rather than mixing them in. That way I can leave a few without any chips for those in the house who just want banana oat muffins!
Mix them in well and the batter will be smooth and gorgeous looking!
Then spoon into muffin tins…
Top with chocolate chips as desired and bake!
That’s it!
The entire prep process takes just 10-15 minutes.
They bake for about 35 minutes and come out perfect every time!
I’ll often loosely cover them with foil for the last 5 minutes so the chips stay melty.
Then you have perfect Chocolate Chip Banana Muffins!
Amazing soft, fluffy and moist texture.
Great flavor and so yummy!
So whether you make them dairy-free or egg-free or nut-free, use lots of chips or only on top, I hope you love them as much as we do!
PIN it!
Scroll down to see recipe and leave a comment if you try it.
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!
Prep Time15 minutesmins
Cook Time35 minutesmins
Total Time50 minutesmins
Course: Breakfast, Dessert, Snack, Breads and Muffins
1 1/2cupsGluten-Free Flour with xanthum gumwe used GF Jules (affiliate link)
1teaspoonbaking soda
1/2teaspoonsalt
1egg beaten OR 1 flax eggsee directions below
1cupsugarcan cut back to 3/4 cup for a less sweet muffin - we tend to use 3/4 cup
4tablespoonsbutter or dairy free buttermelted (we use Earth Balance)
3ripe bananasmashed
1/2cup- 3/4 cup chocolate chips or mini chocolate chipsaccording to preference and how chocolatey you want the muffins (we used Enjoy Life mini chips) (TIP: save some or use extra for topping)
1/2cupchopped walnuts
1/2cupgluten-free oatsoptional
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.
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 🙂
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.
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.
These are our FAVORITE muffin!! Thanks so much for sharing an awesome recipe, we’ve made them over and over again and they are such a great treat! ?❤️?
I made these today and they were absolutely delicious! I’ve made GF muffins before but these were out of this world. You can’t even tell they’re GF. I used 1-1 GF flour by bob red mills and substituted coconut sugar. I cut sugar back to 3/4 cup and it was perfect. I’ll definitely make these again and I’ll use berries next time for something different.
**I also used the GF oats option yum
Have you ever tried with almond flour as the substitute instead of GF flour (we’re not typically a gf household, so trying to make a treat for a coworker with what we have if possible haha).
Great question! If you have an all purpose gluten-free flour that already contains xanthan gum, that works… Xanthan gum acts as “the gluten” in gluten-free breads giving it elasticity and acting as a binding agent. If not, you can add just 1/4 teaspoon xanthan gum. Psyllium husks works similarly but I haven’t tried it.
These were SO easy to whip up for an after school snack, and they are delicious, I will say, though that this recipe only mad 10 muffins on my end – so don’t be surprised if you have fewer than it states! Next time I will double it.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...
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!
These are our FAVORITE muffin!! Thanks so much for sharing an awesome recipe, we’ve made them over and over again and they are such a great treat! ?❤️?
Thank you!! So happy you love them!
I made these today and they were absolutely delicious! I’ve made GF muffins before but these were out of this world. You can’t even tell they’re GF. I used 1-1 GF flour by bob red mills and substituted coconut sugar. I cut sugar back to 3/4 cup and it was perfect. I’ll definitely make these again and I’ll use berries next time for something different.
**I also used the GF oats option yum
So happy you love them! And thanks for sharing that the recipe worked well with coconut sugar — I may try that next time!
Just made these..amazing! Light and so flavourful!
Thank you!
Happy you love them! Thank you!
Have you ever tried with almond flour as the substitute instead of GF flour (we’re not typically a gf household, so trying to make a treat for a coworker with what we have if possible haha).
Great question! In general you can’t swap almond flour and all purpose flour as the texture will change. I have a few almond flour based treats you might want to try: Morning Glory Muffins (if you’re looking for a muffin), Almond Butter Chocolate Chip Blondies (if you’re looking for chocolate!) and Soft Baked Lemon Poppy Seed Cookies which are just yummy! And of course, lots of no bake treats which are without flour
Thank you so much! I will check those out 🙂
What can I use if I don’t have xanthum gum? If I purchase it, what would be the measurement to use?
Thank you in advance.
Great question! If you have an all purpose gluten-free flour that already contains xanthan gum, that works… Xanthan gum acts as “the gluten” in gluten-free breads giving it elasticity and acting as a binding agent. If not, you can add just 1/4 teaspoon xanthan gum. Psyllium husks works similarly but I haven’t tried it.
I make either banana bread or muffins weekly!! I add the walnuts on top ( no choc chips).
Fast easy delicious recipe!!
Love it! Happy you love this recipe as much as we do! Thank you!
These were SO easy to whip up for an after school snack, and they are delicious, I will say, though that this recipe only mad 10 muffins on my end – so don’t be surprised if you have fewer than it states! Next time I will double it.