Description
These gluten free banana chocolate chip muffins are soft, moist, and loaded with rich chocolate in every bite. Made with ripe bananas and simple pantry ingredients, they bake up fluffy and bakery-style—perfect for breakfast, snacks, or meal prep.
Ingredients
Scale
- 1 1/2 cups ripened bananas (about 3 medium)
- 1 tablespoon lemon juice
- 3 cups gluten free flour (with xanthan gum)
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 3/4 cup oil
- 2 cups sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups milk
- 1 cup chocolate chips
- 1/2–3/4 cup chopped walnuts (optional)
Instructions
- Preheat oven to 350°F and line a muffin tin with liners.
- In a large bowl, mash the bananas until smooth. Stir in the lemon juice. Let it sit for 10-15 minutes.
- Add oil, sugar, eggs, vanilla, and milk. Mix until fully combined.
- In a separate bowl, whisk together gluten free flour, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients into the wet ingredients, mixing just until combined. Do not overmix.
- Fold in chocolate chips and chopped walnuts (if using).
- Divide batter evenly into muffin liners, filling about ¾ full.
- Bake for 14-18 minutes, or until a toothpick inserted in the center comes out clean.
- Allow muffins to cool for 5–10 minutes before transferring to a wire rack.
Notes
Notes
- Use very ripe bananas for best flavor and moisture.
- Make sure your gluten free flour blend contains xanthan gum for proper structure.
- Do not overmix the batter—this helps keep muffins tender.
- Sprinkle extra chocolate chips on top before baking for a bakery-style look.
Storage
- Store at room temperature in an airtight container for up to 3 days
- Refrigerate for up to 1 week
- Freeze for up to 3 months (reheat in microwave for 20–30 seconds)
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 22g
- Fat: 12g
- Carbohydrates: 38g