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Gluten-Free Chocolate Banana Muffins (Dairy-Free!)

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Gluten-Free Chocolate Banana Muffins – These gluten-free double chocolate banana muffins are light, fluffy, and loaded with ultra-chocolatey flavor. A favorite sweet treat that’s easy to make any time! (Dairy-Free)

Close up front view of gluten-free chocolate banana muffins on a cooling rack

There are some super healthy muffins made with things like…flax…and whole grains…and no added sugar.

*Can we still be friends if I tell you these are not those muffins?*

These gluten-free chocolate banana muffins are special occasion muffins. They’re MADE for celebrating, or baking up on a rainy afternoon, or pulling out of the oven on a birthday or Valentine’s Day. They’re EVERYTHING a chocolate muffin should be–light and fluffy, with beautifully domed tops and melty chocolate in every bite.

If that wasn’t enough to get your chocolate craving going, I’ll also just mention that these gluten-free double chocolate banana muffins make your house smell like brownies and can be made in just ONE bowl (or a food processor!) to keep things extra easy. A delicious recipe with fewer dishes to wash? I’m THERE.

Here’s what goes into our chocolate banana muffin recipe (+my secrets to keep muffins from sticking to their wrappers!)…

Overhead view of a food processor with gluten-free chocolate banana muffin batter topped with chocolate chips Overhead view of six gluten-free chocolate banana muffins on a cooling rack.


RIPE BANANAS. Our gluten-free chocolate banana muffin recipe starts with 3 ripe bananas. You want them spotty and dotty for best results. (If they’re green, the muffins will be more sweet and less tender. If they’re completely black, you can run into a mushy or gritty texture.)

EGGS + COCONUT SUGAR + ALMOND MILK + OIL + VANILLA. Next, comes the rest of our wet ingredients. I use pretty standard muffin ingredients here–eggs for binding and puff, coconut sugar for sweetness, almond milk + oil for moisture, and vanilla to enhance the chocolate flavor.

OUR FAVORITE GLUTEN-FREE MEASURE-FOR-MEASURE FLOUR. On the dry ingredient side, I use a gluten-free measure-for-measure flour for these gluten-free chocolate banana muffins. It’s easy (just one blend to use!), and gives pretty consistent results every time. I highly recommend King Arthur Baking Measure-for-Measure gluten-free flour blend. It’s light, fluffy, and contains xanthan gum which helps keep your baked goods tender. Our back-up is this one from Bob’s Red Mill. If you use another flour blend, know that your results may be different, since different blends have different ratios of flours.

UNSWEETENED COCOA POWDER + BAKING SODA + SALT. Then, you’ll just need some cocoa powder, baking soda and salt to finish up the dry ingredients. You’ll get so much lovely chocolate flavor from the cocoa, and the baking soda and salt help everything stay fluffy, light, and balanced. Easy-peasy!

CHOCOLATE CHIPS! To make these gluten-free chocolate banana muffins even better, I stir chocolate chips into the batter and sprinkle a few extra chocolate chips on top. That way, there’s chocolatey goodness in every bite (and your muffins will look polished and lovely, too!). Make sure you use allergy-friendly or dairy-free chocolate chips as needed!

Close up view of a gluten-free chocolate banana muffin with chocolate chipsFront view of six gluten-free chocolate banana muffins on a cooling rack. One muffin is unwrapped with a bite taken out of it.


As written, our gluten-free chocolate banana muffin recipe is just perfect. But, if you want to play with the recipe a bit, you can try one of these variations…

STIR IN CHOPPED NUTS. To give these an almost rocky road vibe, you can add in 1/2 cup of chopped pecans with 1/2 cup chocolate chips (instead of 3/4 cup chocolate chips as written below). I still like finishing the muffins with a few chocolate chips + nuts sprinkled on top. Walnuts or toasted almonds would also work!

ADD A MIX OF WHITE + DARK CHOCOLATE CHIPS. For an extra special look, feel free to use a mix of white chips and dark chocolate chips here. Sometimes it feels extra fun and festive!

USE MINI CHOCOLATE CHIPS ON TOP. It might not seem like much of a change, but using 1/4 cup mini chocolate chips on top instead of regular chocolate chips makes these muffins look even more chocolatey. (Mini chocolate chips = more to go around visually!)

TRY COCONUT OIL OR MELTED BUTTER/VEGAN BUTTER IN PLACE OF THE OIL. You can play with the flavor a bit by swapping our neutral avocado oil for melted coconut oil, melted butter, or melted vegan butter.

Three gluten-free chocolate banana muffins with a bowl of chocolate chips and a bottle of almond milk in the background


LET’S TALK MUFIN PANS! I prefer baking our gluten-free chocolate banana muffins in a metal muffin pan for crispy edges that feel almost like a healthy brownie or cupcake, but you can totally use one of these silicone muffin pans which are naturally nonstick and dishwasher-safe. (I recommend placing your silicone muffin pan on a baking sheet for stability.)

OUR FAVORITE MUFFIN CUPS EVER. For muffins that won’t stick to the pan and won’t stick to the wrapper, I highly (HIGHLY!!!) recommend these parchment muffin cups. They’re the most nonstick I’ve ever tried and save you a lot of frustration (and broken muffins). Love them!

THE BEST GLUTEN-FREE FLOUR FOR MUFFINS. In case you missed it above, I highly recommend this gluten-free flour blend from King Arthur Baking. It’s got a great blend of flours, contains xanthan gum, and always gives me light, fluffy results in muffins. Our backup is this one from Bob’s Red Mill. Just know that if you choose to use another flour blend, your muffins may not work out the same way.

CAN I MAKE THEM VEGAN? I haven’t tested these with flax eggs or chia eggs yet, but that’s where I’d start if I wanted to make them vegan! (Learn how to make a flax egg here.)

CAN I USE ALMOND FLOUR OR COCONUT FLOUR INSTEAD? I do not recommend substituting almond flour or coconut flour into this gluten-free chocolate banana muffins recipe. They bake differently and have different properties and without making other adjustments (to the amount of liquid, need to add starch, etc.), they will not turn out the same.

DO CHOCOLATE BANANA MUFFINS FREEZE WELL? Yes! It’s one of the things I love about them. Just pop them in a freezer-safe bag after they’ve cooled and store in the freezer for about 1 month. My daughter loves packing these muffins in lunches for a treat. They thaw by lunchtime and she feels like the luckiest girl around!

Close up view of a gluten-free chocolate banana muffin with chocolate chips




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Gluten-free chocolate banana muffins on a white background with chocolate chips scattered around

Gluten-Free Chocolate Banana Muffins (Dairy-Free!)

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5 from 8 reviews

  • Author: One Lovely Life
  • Total Time: About 25 minutes
  • Yield: 12 Muffins 1x
  • Diet: Gluten Free


Gluten-Free Chocolate Banana Muffins – These gluten-free double chocolate banana muffins are light, fluffy, and loaded with ultra-chocolatey flavor. A favorite sweet treat that’s easy to make any time! (Dairy-Free)


  • 3 medium ripe bananas (about 1 cup pureed or mashed)
  • 2 eggs
  • 3/4 cup coconut sugar (can sub white sugar or maple sugar)
  • 1/4 cup avocado oil (or another neutral-tasting oil)
  • 1/4 cup almond milk (can sub your favorite milk instead)
  • 1 1/2 tsp. vanilla extract
  • 1 cup gluten-free measure-for-measure flour (we prefer King Arthur Flour Measure-for-Measure flour*)
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 3/4 cup chocolate chips for the muffin batter + 1/4 cup chocolate chips for sprinkling on top. (Dairy-free/allergy-friendly, as needed)


  1. Preheat the oven to 350 degrees F. Line a muffin pan with parchment muffin cup liners or grease the muffin cups to prevent sticking.
  2. In a food processor**, puree or pulse the bananas to get to your desired texture. (My kids prefer their bananas totally smooth. Feel free to leave some larger pieces if that’s your preference.)
  3. Add eggs, coconut sugar, oil, milk, and vanilla to the bananas.
  4. Pulse until the mixture is well combined.
  5. Scrape down the edges of the food processor and add flour, cocoa powder, baking soda, and salt.
  6. Pulse to combine (this should only take a few seconds! Try not to overmix.)
  7. Scrape down the edges of the food processor and add 3/4 cup chocolate chips. Use a spatula to stir in the chocolate chips.
  8. Scoop the muffin batter into your prepared muffin cups, filling them all at least 3/4 full. (They’ll be pretty full!)
  9. Sprinkle the remaining 1/4 cup chocolate chips over the tops of the muffins.
  10. Bake muffins at 350 degrees F. for 16-18 minutes, or until a toothpick inserted in the center of a muffin comes out clean with only a few moist crumbs. (The tops of the muffins should spring back when gently patted.)
  11. Let the muffins cool 2-3 minutes in the muffin pan before transferring to a cooling rack. Allow the muffins to continue cooling before eating.


*Our other favorite GF flour for muffins is Bob’s Red Mill 1:1 Gluten-Free Baking Flour (the mixture contains xanthan gum)

**You can also mash the bananas with a fork or potato masher, and mix these muffins up in a bowl or stand mixer! 

  • Prep Time: 15 minutes
  • Cook Time: 16-18 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American




  1. Hi, Can I exchange gluten free flour for almond super fine flour? I prefer baking with almond flour whenever possible. Thanks

    1. Nyrene – I love almond flour, too, but I haven’t tried this recipe with almond flour. Usually almond flour isn’t a 1:1 substitute for any other flour without some tinkering to the recipe. If you give it a try, I’d love to know how it goes!

    2. I made these for the first time today and oh my goodness! They are heaven! I used monk fruit instead of sugar and toasted almonds in the batter and sprinkled on top. Gives it such a nice crunch! These muffins are a dream and will be in my recipe book from now on!

  2. I made them today! Delicious ! My husband suggested to add a bit more banana. Thank you for the recipe! Definitely a keeper!

  3. I made this using King Arthur flour and then three large bananas (I didn’t measure how many cups that made). I subbed oat milk for the almond milk, I used flax “eggs” in place of the eggs to make it vegan, and I used Enjoy Life mini chocolate chips and the Trader Joe’s Organic Cacao powder. Everyone in my family LOVES these! Thank you for the recipe!

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