Fluffy Gluten-Free Banana Chocolate Chip Muffins – These fluffy chocolate chip banana muffins are the BEST! You’d never know they’re gluten-free and dairy-free!
Anyone else been baking a lot of banana bread and muffins over the last few months? We have!
I love that banana bread and banana muffins aren’t fussy. The recipes are pretty easy and forgiving (which makes them great for beginners or for baking with kids!), and the results make your house smell amazing.
(Seriously how cozy and comforting is the smell of banana muffins baking in the oven!?)
We’ve been playing around with some of our favorite banana muffin recipes over the last few weeks and came up with these tasty muffins I couldn’t help but share. Golden tops, soft, fluffy middles, the perfect amount of banana flavor, and plenty of chocolate chips studded throughout–They’re tough to beat!
Here’s what I put in my light, fluffy, GORGEOUS gluten-free chocolate chip banana muffins that makes them taste so incredible…
HERE’S WHAT GOES INTO MY GLUTEN-FREE BANANA CHOCOLATE CHIP MUFFINS
RIPE BANANAS. This recipe uses 4(!!!) ripe bananas, which makes it such a great way to use up all the ripe ones on your counter. You want them really, truly ripe (plenty of spots!) for this gluten-free chocolate chip banana muffin recipe. All those ripe bananas will give these muffins amazing flavor and texture.
EGGS. A couple of eggs help give your muffins plenty of puff and stretch. (I haven’t tried using any kind of egg substitute in this recipe yet)
AVOCADO OIL, COCONUT OIL, OR MELTED BUTTER. Since there are so many bananas in these gluten-free banana chocolate chip muffins, you only need a little additional fat. You can use any neutral oil (I like avocado oil), coconut oil, or melted butter/vegan butter for these muffins. It all works!
COCONUT SUGAR OR BROWN SUGAR. I do a lot of baking with liquid sweeteners, but using a granulated option like coconut sugar (or brown sugar, if that’s easier for you) will give these a better golden finish and give the muffins that gorgeous, slightly crisped muffin top that I love so much.
VANILLA EXTRACT (+MAYBE ALMOND EXTRACT). I like plenty of vanilla in my banana chocolate chip muffins. I also love adding a little splash of almond extract sometimes for another special hint of flavor. If you’re not sure about the almond (or don’t like it), feel free to use more vanilla instead. It’s up to you!uffin
GLUTEN-FREE 1:1 FLOUR. There are a TON of gluten-free flour blends out there. For my gluten-free chocolate chip banana muffin recipe, you’ll want to be sure you’re using an all-purpose gluten-free flour blend that contains xanthan gum. (These kinds of blends are often labeled 1:1, measure-for-measure, or cup-for-cup.) I highly recommend King Arthur Flour measure-for-measure gluten-free flour for this recipe since has a light, fluffy, golden finish and no weird aftertaste. My second fave is this one from Bob’s Red Mill, and my third pick is Cup4Cup.
BAKING SODA + SALT. To finish off the dry ingredients, you’ll use a mix of baking soda and salt. The flavors feel beautifully balanced and that light, fluffy texture is tough to beat!
CHOCOLATE CHIPS. I’ll be honest, I like plenty of chocolate chips when I make gluten-free chocolate chip banana muffins. I recommend about 3/4 cup of chocolate chips, but you can go all the way up to 1 cup if you like!
FAQ + TIPS & TRICKS FOR THE BEST GLUTEN-FREE BANANA CHOCOLATE CHIP MUFFINS:
OUR FAVORITE GLUTEN-FREE FLOUR FOR GLUTEN-FREE BANANA CHOCOLATE CHIP MUFFINS: My all-time favorite gluten-free flour for muffins is King Arthur Flour Gluten-Free Measure-for-Measure flour. It’s light, fluffy, and browns beautifully. My second favorite is Bob’s Red Mill 1:1 Gluten-Free Flour.
A TIP FOR PRETTY BANANA CHOCOLATE CHIP MUFFINS. Any time I’m making muffins with chocolate chips, I set aside a few tablespoons of the chocolate chips to put on the muffins right before baking. That way they look extra pretty when they come out of the oven. It’s a simple trick, but that’s how so many bloggers and bakers make their muffins look so pretty!
THE BEST MUFFIN LINERS EVER. I’ll never stop recommending these parchment muffin cup liners. They are THE MOST nonstick liners ever. It’s rare that my muffins stick at all with these. If you use other paper liners, you may want to spray or mist them with spray oil first to help your muffins come out easily. Or…
OR, TRY THIS COMPLETELY NONSTICK MUFFIN PAN. Or, if you prefer to skip muffin liners, this silicone muffin pan is our favorite. The sides of your muffins won’t get quite as golden as they would in a metal pan, but they’ll pop right out of the muffin cups when they’re done baking!
TRY THEM WITH CINNAMON! If you love cinnamon in your banana muffins, skip the 1 tsp. of almond extract and add 1 tsp. cinnamon to the batter along with the vanilla. It’s a yummy flavor twist!
ADD NUTS. Feel free to use nuts instead of chocolate chips or to add some nuts along with the chocolate chips! Walnuts and pecans are both tasty.
LOVE THESE MUFFINS? YOU MIGHT LOVE…
- Chai Spiced Banana Smoothie
- Paleo Carrot Cake Banana Bread from Perchance To Cook
- Peanut Butter Banana Muffins
- Almond Flour Banana Cake with Chocolate Ganache
- Banana Oatmeal Muffins
- How to Freeze Bananas for Baking, Smoothies, and More.
- Chunky Monkey Overnight Oats
HELPFUL TOOLS + INGREDIENTS FOR GLUTEN-FREE CHOCOLATE CHIP BANANA MUFFINS: