clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Gluten-Free Chocolate Chip Banana Muffins on a white background with chocolate chips scattered around them.

Gluten Free Banana Chocolate Chip Muffins

  • Author: One Lovely Life
  • Total Time: About 30 minutes
  • Yield: 12 muffins 1x
  • Diet: Gluten Free


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!


  • 4 Ripe Bananas
  • 2 eggs
  • 1/4 cup avocado oil (can sub melted coconut oil, butter, or vegan butter)
  • 1/2 cup coconut sugar (can sub brown sugar)
  • 2 tsp. vanilla extract
  • 1 tsp. almond extract (or 1 tsp. additional vanilla extract)
  • 1 2/3 cup (about 205g) gluten-free measure for measure flour (I prefer King Arthur Flour)*
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 3/4 cup chocolate chips (reserve 1/4 cup chips for topping the muffins)


  1. Preheat oven to 350 degrees F. Line a muffin pan with parchment muffin liners or grease muffin cups.
  2. In a food processor (or stand mixer or bowl with a hand mixer), puree or mash bananas until fairly smooth. (My kids prefer them pureed so there aren’t any large chunks.) Ideally, you want about 1 1/2 cups mashed bananas.
  3. Add eggs, avocado oil, coconut sugar, vanilla, and almond extract (if using) to the mashed bananas. Pulse or mix to combine the wet ingredients.
  4. Add flour, baking soda, and salt to the wet ingredients. Gently pulse or stir a few times until the flour is mostly combined.
  5. Add about 1/2 cup of the chocolate chips to the muffin batter and use a spatula to fold the chocolate chips into the batter. (This will also finish blending the flour into the batter)
  6. Scoop or spoon the batter into the prepared muffin cups, filling them about 3/4 full.
  7. Sprinkle remaining 1/4 cup chocolate chips over the tops of the muffins.
  8. Bake muffins at 350 degrees for 20-22 minutes, or until the tops are golden and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
  9. Allow muffins to cool 1-2 minutes in the muffin pan before transferring to a cooling rack to finish cooling down.
  10. Enjoy! Store leftover muffins in the refrigerator or freezer for best results.


*I recommend King Arthur Flour Measure-For-Measure Gluten-Free Flour Blend for this recipe. My second choice is Bob’s Red Mill. Any other flours used may yield different results)

  • Prep Time: 10 minutes
  • Cook Time: 20-22 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Keywords: gluten free banana chocolate chip muffins, banana chocolate chip muffins, dairy free chocolate chip banana muffins, gluten free dairy free banana chocolate chip muffins