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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!)


  • Author: One Lovely Life
  • Prep Time: 15 minutes
  • Cook Time: 16-18 minutes
  • Total Time: About 25 minutes
  • Yield: 12 Muffins 1x
  • Diet: Gluten Free

Description

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)


Ingredients

Scale
  • 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)

Instructions

  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.

Notes

*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! 

  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Keywords: gluten free chocolate banana muffins, gluten free chocolate chocolate chip banana muffins, gluten free double chocolate banana muffins, gluten free banana muffins, chocolate banana muffins, healthy chocolate banana muffins