Deliciously moist and tender gluten-free banana chocolate chunk muffins! Quick and easy to make recipe, with a few mashed ripe bananas, and some pantry staples.
These gluten-free banana chocolate chunk (or chip) muffins are deliciously moist and tender. This muffin recipe is super quick and easy to make, coming together quickly with a few ripe bananas, and some pantry staples.
Both healthy and delicious, with less sugar than many gluten-free banana muffin recipes, and an added boost of protein from the greek yogurt, they're a healthy gluten-free breakfast or snack option. They also freeze well, making them a great make ahead option.
For more healthy and delicious muffin recipes, try my gluten-free blueberry bran muffins or my gluten-free oatmeal chocolate chip muffins.
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Ingredients
- gluten-free flour, all-purpose blend
- almond flour
- granulated sugar
- baking powder
- baking soda
- salt
- mashed bananas
- greek yogurt
- eggs
- milk
- vegetable or canola oil
- chocolate chunks (or chocolate chips)
See recipe card for quantities.
Ingredient Notes
Gluten-free all-purpose flour blend: Use a blend that contains xanthan gum, so the muffins have enough structure and stability. Make sure your blend doesn’t contain any ingredients with strong flavours, such as bean flour. Refer to baking with gluten-free flour for more information
Almond flour: Improves the overall texture of the muffins, and also adds a richness in flavour.
Bananas: Use very ripe / spotty bananas for the best sweetness and flavour. You can also use frozen bananas, just thaw before use. You'll need approximately 4 bananas, depending on the size of your bananas.
Greek yogurt: I use low-fat greek yogurt. Gluten free bakes generally require more moisture than wheat-based alternatives. The yogurt provides additional moisture, added structure, and depth of flavour.
Chocolate chunks (or chips): I prefer to use dark (70%) chocolate chunks, but semi-sweet chocolate also works well. You can also use chocolate chips instead of chunks. It’s really whatever you prefer.
Instructions
- Preheat oven to 350°F (180°C). Line a muffin tin with 12 paper liners or grease with vegetable oil. In large bowl, combine the dry ingredients: gluten-free flour, almond flour, granulated sugar, baking powder, baking soda and salt.
- In another bowl, add the bananas and mash well with a fork. Whisk in the remaining wet ingredients: greek yogurt, eggs, milk and vegetable oil.
- Add the wet ingredients to the dry ingredients and stir until well combined.
- Gently fold in the chocolate chunks (or chips).
- Divide the batter equally among the 12 muffin cups. Optional: top each muffin with a few more chocolate chunks (or chips).
- Bake for about 25 minutes, or until an inserted toothpick comes out clean or with a few moist crumbs attached. Let cool slightly in the pan, then transfer to a wire rack to cool completely.
Top Tips for Perfect Gluten-Free Banana Muffins
- Mix well – If you’re used to making muffins with wheat flour, you probably fear over mixing your muffin batter, but with gluten-free muffins, you don’t have to worry about over mixing the same way. Gluten-free flours don’t absorb liquids as quickly as wheat flour, so you need to give your batter a really good stir to make sure everything is really incorporated. Since there’s no gluten, you don’t have to worry about overworking the gluten strands, which is what can make traditional muffins tough. If anything, gluten-free muffins benefit from the added structure a well-mixed batter provides.
- Serve warm – I find these muffins are best served warm. Reheat in a 300°F (150°C) oven for 10 minutes before serving.
Variations
Banana Nut Muffins: Swap out the chocolate chunks for an equal amount of chopped nuts, such as walnuts.
Storage
Baked muffins: 2 – 3 days in an air-tight container at room temperature. Reheat in a 300°F (150°C) oven for 10 minutes.
Freeze: Baked muffins also freeze well – store well wrapped in a freezer safe bag or container for up to 1 month. To serve, thaw in a microwave for 20 to 30 seconds on high, and then warm in a 300°F (150°C) oven for 10 minutes.
Recipe Card
Gluten-Free Banana Chocolate Chunk Muffins
Ingredients
Dry Ingredients:
- 1½ cups gluten-free flour, all-purpose blend (see note)
- ½ cup almond flour
- ⅓ cup granulated sugar
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- 2 cups mashed banana, very ripe, spotty
- ½ cup greek yogurt
- 2 eggs
- ¼ cup milk
- 2 tablespoon vegetable or canola oil
Add-ins:
- 1 cup chocolate chunks or chips, plus more for topping (optional)
Instructions
- Preheat oven to 350°F (180°C). Line a muffin tin with 12 paper liners or grease with vegetable oil. In large bowl, combine the dry ingredients: gluten-free flour, almond flour, granulated sugar, baking powder, baking soda and salt.
- In another bowl, add the bananas and mash well with a fork. Whisk in the remaining wet ingredients: greek yogurt, eggs, milk and vegetable oil.
- Add the wet ingredients to the dry ingredients and stir until well combined.
- Gently fold in the chocolate chunks (or chips).
- Divide the batter equally among the 12 muffin cups. Optional: top each muffin with a few more chocolate chunks (or chips).
- Bake for about 25 minutes, or until an inserted toothpick comes out clean or with a few moist crumbs attached. Let cool slightly in the pan, then transfer to a wire rack to cool completely.
Notes
- Mix well – If you’re used to making muffins with wheat flour, you probably fear over mixing your muffin batter, but with gluten-free muffins, you don’t have to worry about over mixing the same way. Gluten-free flours don’t absorb liquids as quickly as wheat flour, so you need to give your batter a really good stir to make sure everything is really incorporated. Since there’s no gluten, you don’t have to worry about overworking the gluten strands, which is what can make traditional muffins tough. If anything, gluten-free muffins benefit from the added structure a well-mixed batter provides.
- Serve warm – I find these muffins are best served warm. Reheat in a 300°F (150°C) oven for 10 minutes before serving.
- Banana Nut Muffins: swap out the chocolate chunks for an equal amount of chopped nuts, such as walnuts.
- Baked muffins: 2 – 3 days in an air-tight container at room temperature. Reheat in a 300°F (150°C) oven for 10 minutes
- Freeze: Baked muffins also freeze well – store well wrapped in a freezer safe bag or container for up to 1 month. To serve, thaw in a microwave for 20 to 30 seconds on high, and then warm in a 300°F (150°C) oven for 10 minutes.
Nutrition
Nutritional information shown is an estimate only.
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