Then spoon into muffin tins…
Chocolate Chip Banana Muffins
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!
Servings: 12 muffins
Ingredients
- 1 1/2 cups Gluten-Free Flour with xanthum gum we used GF Jules (affiliate link)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg beaten OR 1 flax egg see directions below
- 1 cup sugar can cut back to 3/4 cup for a less sweet muffin - we tend to use 3/4 cup
- 4 tablespoons butter or dairy free butter melted (we use Earth Balance)
- 3 ripe bananas mashed
- 1/2 cup - 3/4 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)
- 1/2 cup chopped walnuts
- 1/2 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.
Tried this recipe?Mention @HealthyGFFamily or tag #HealthyGFFamily!
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.