This gluten-free banana chocolate chip muffin recipe is an easy and filling way to use up bananas and have a delicious snack or breakfast! 

I love banana bread, but I can’t eat an entire loaf all by myself and I don’t want to risk wasting that tastiness!

Gluten-free banana chocolate chip muffins are a great recipe for meal prep and planning, snacks, or just a way to get creative with your browning bananas. 

What do I Need to Make Gluten-Free Banana Muffins?

This simple gluten-free banana muffin recipe does not take much to whip together. Here are the things you will need to make these muffins. 

Mixing Bowls

With this banana recipe, you need two mixing bowls. One mixing bowl will be for mixing your dry ingredients, and the other to mix together your wet ingredients. You’ll combine the two eventually, but it’s best for the recipe to mix dry and wet ingredients separately. 

I really like these stainless steel mixing bowls that have a lid on them. 

Muffin Tin

This banana chocolate chip muffin recipe is a really fun take on traditional banana bread, and making muffins instead of bread makes this recipe more versatile. I have a few different muffin tins, but when I make this recipe, I use a 12-cup pan that doesn’t have oversized or mini cups. I have this non-stick pan, and you can use it with or without muffin tin liners. 

Muffin or Cupcake Liners

Muffin or cupcake liners are optional for this banana muffin recipe. If you choose not to use liners, just make sure you grease your muffin tin so the muffins lift out easily. I have made these muffins with and without liners, and I think both options are great and do not affect the recipe at all. 

What Ingredients do I need to Make Gluten-Free Chocolate Banana Muffins?

Gluten-free chocolate banana muffins are a great and easy recipe. Most of us probably have all the ingredients on hand or in our pantry already!

Ripe Bananas

When baking anything with banana, the riper the banana the better! If you’re like me, you have a bag full of bananas in your freezer just waiting to be used in a recipe like these banana chocolate muffins. 

Can I use Green Bananas to Make Gluten-Free Chocolate Banana Muffins?

I would not recommend using green bananas for these gluten-free banana muffins, however, if you only have green bananas, don’t fret! There are ways to quickly ripen bananas. Here’s a few ways: 

• Place them in a brown paper bag with other fruits and veggies that also change colors as they ripen. This happens because they produce ethylene, a plant hormone that is released as certain fruits and veggies age. Examples of ethylene releasing produce include apples, avocados, blueberries and peaches. Fold over the top of the bag to close, and allow to sit on the counter for the day.
• Ripen bananas in the oven if you are short on time. Place your bananas on a foil lined baking sheet and bake for 15 minutes at 350 degrees. Your bananas should be completely ripe by the time you’re done!

Milk or Greek Yogurt & Butter

I have made these banana muffins with both milk and greek yogurt, and both options taste great! In either instance, I use two tablespoons of milk or yogurt in this recipe. I also use an entire stick of butter, or half a cup, to really make sure these muffins are moist and delicious.

How Can I Make Banana Muffins Dairy Free?

These gluten-free banana muffins can also be made dairy-free, and they still taste great! One of my favorite dairy substitutes for baking is using coconut oil. Coconut oil has a slightly sweet flavor that pairs well with the banana so it's a great complement to this recipe. You can replace coconut oil one-for-one in this recipe, meaning you don't need any more or any less than what you'd need for milk or greek yogurt.

Tip: When cooking with coconut oil, I always bring it to liquid form by melting it first on the stovetop or microwave.

You can also use your favorite dairy-free milk or yogurt in this recipe. I've used almond milk often when making these banana muffins, and it substitutes well!

Gluten-Free Flour

There are many gluten-free flours on the market, but I definitely have a favorite. I choose to use Namaste Flour for all my gluten-free baking needs. I like using Namaste flour because the ingredients in the flour blend are very clean and do not upset my stomach.

You can also make these muffins without using gluten-free flour if you do not have a gluten sensitivity. 

Can I use Oat Flour in these Gluten-Free Muffins?

You can definitely use oat flour in these gluten-free muffins, but they will change the consistency of the muffins. I make my own oat flour by buying old fashioned oats and grinding them in my Ninja Blender. 

When using oat flour, the muffins will not rise near as much so don’t expect big fluffy muffins when you make them with oatmeal. They will still taste amazing! 

Other Ingredients in Gluten-Free Banana Muffins

• Eggs
• Butter
• Brown Sugar
• Vanilla
• Chocolate Chips
• Baking soda
• Baking powder
• Salt

How do I Store Banana Gluten-Free Muffins?

If you can keep these gluten-free banana muffins from being eaten quickly, they can last a week in a tightly sealed container or tupperware. We store ours in resealable zip top bags like these.

Do you want to freeze these muffins? You can! I freeze large batches of banana muffins by placing them in a freezer safe zip-top bag and store them for up to three months.

How to Make Banana Gluten-Free Chocolate Muffins

1. Preheat your oven to 350 degrees fahrenheit
2. Grease your muffin tin, or add your muffin liners
3. In a large bowl, combine mashed bananas, milk or yogurt, eggs, sugar, and vanilla.
4. After combining, add in flour, baking soda, baking powder, salt and chocolate chips. Mix until all ingredients are mixed together. 
5. Pour batter into muffin tin sections, and bake for 20-25 minutes. 

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