Gluten-Free Banana Chocolate Chunk Muffins
Deliciously moist and tender gluten-free banana chocolate chunk muffins! Quick and easy to make, with a few mashed ripe bananas, and some pantry staples.
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
Note: 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. If using a blend with a higher starch content, add an additional tablespoon of milk. See Baking with Gluten-Free Flour for more information.
Top Tips
- 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
Serving: 1 muffinCalories: 252kcalCarbohydrates: 35gProtein: 6gFat: 11gCholesterol: 28mgSodium: 273mgFiber: 4gSugar: 17g
Nutritional information shown is an estimate only.
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