These easy, Gluten Free Banana Chocolate Chip Muffins are moist and packed with flavor! These muffins are a great way to use up overripe bananas and are an easy breakfast or snack idea!
Does anyone else buy bananas at the store with the intentions of eating them, and then in the blink of an eye they are brown? It's like they go brown over night! If you are looking for a way to use up old bananas, or if you just want a "really good, mouthwatering, can't stop eating them" muffin recipe, you've come to the right place!
I absolutely love these muffins because they are moist, not one-bit-dry and have the perfect texture. They also have the perfect balance of flavor: a hint of banana flavor, but not too much banana. They have just the right amount of chocolate chips to make the perfect muffin!
Reasons to make these Gluten Free Banana Muffins
- The muffin batter takes less than 15 minutes to make
- Great way to use up extra bananas
- These gluten free muffins are family friendly- all ages love them
- Great way to sneak in some extra potassium from the bananas
- They are a good option to bring to events for people who have allergies: these muffins are gluten free and can be made dairy free depending on the type of margarine used!
- Easy, on the go breakfast or snack idea
Recipe Modifications
Here's some common modifications that can be made to these gluten free banana chocolate chip muffins:
- To decrease the fat content, replace the margarine with 5 tablespoons of applesauce.
- This recipe uses the King Arthur brand of Gluten Free Measure for Measure flour. If not interested in making gluten free muffins, use all purpose flour in place of gluten free flour.
- Looking for an extra crunch? Add ¾ cup of walnuts to the batter.
How to Store Gluten Free Banana Muffins
Store the muffins in an air tight container, such as a Tupperware container. These muffins taste best when eaten within 4-5 days of baking. To extend the life of these muffins, store them in the refrigerator and warm in the microwave for a few seconds before serving.
These muffins can be stored in the freezer as well. To freeze the muffins, wrap in plastic wrap, and then place in a freezer safe zip lock bag. The muffins will hold in the freezer for up to 2 months.
Looking for more snack recipes?
- All cookie dough fanatics will love these Peanut Butter Chocolate Chip Cookie Dough Balls
- This healthy, homemade granola is a great breakfast or snack idea
- Creamy Salsa Dip is a Mexican inspired, healthier dip option
Ingredients Needed
- Butter
This recipe works best with butter, however margarine can also be substituted. To make a dairy free muffin, use a dairy free margarine. The butter can also be replaced with applesauce to make the muffins lower in fat. - Brown Sugar
Brown sugar is used in the recipe because it helps add moisture and softness to recipe. It is not recommended to substitute with white sugar, as it may potentially effect the texture. - Bananas
Bananas must be overripe before using (The outer peel should have a significant number of brown spots). Overripe bananas are sweeter and easier to mash. - Gluten Free Flour
The brand of gluten free flour used is called "King Arthur Gluten Free measure for measure flour". This recipe can also be made with all purpose flour (use the same measurements). - Semi-Sweet Chocolate Chips
The semi-sweet chocolate chips provide the perfect balance of sweetness and work great for cooking. I used normal sized chocolate chips, however the mini chocolate chips would also work! - Eggs, Cinnamon, Baking Soda and Salt
Don't forget these important ingredients!
Tips for Making the Best Gluten Free Banana Chocolate Chip Muffins!
- When combining the wet ingredients with the dry ingredients, mix until just combined (as little as possible). It's important not to over mix!! Too much mixing will cause the muffins to be tough and may create tunneling or holes in the muffin.
- Separate the wet and dry ingredients as specified in the instructions. This will prevent over mixing.
- Use overripe bananas- this will create a sweeter muffin and there will not be any bitter tastes.
- Let muffins sit in the muffin tin for about 5 minutes after pulling them out of the oven.
Gluten Free Banana Chocolate Chip Muffins
Ingredients
- 5 tbsp butter melted
- ½ cup brown sugar packed
- 1 tsp vanilla extract
- 2 eggs
- 3 medium overripe bananas, mashed about 1.5 cups mashed banana
- ½ tsp baking soda
- 1.5 cups gluten free flour
- ½ tsp cinnamon
- ½ tsp salt
- ¾ cup semi-sweet chocolate chips
Instructions
- Preheat oven to 375F. Line a muffin tin with liners and grease using a pan release spray.
- Combine melted butter and brown sugar in a medium mixing bowl. Using an electric mixer, beat on medium speed until smooth.
- Add vanilla and eggs (make sure butter mixture is cooled before adding eggs). Beat on medium speed until mixed.
- Add the mashed bananas. Stir in gently using a rubber spatula or spoon.
- In a separate bowl, combine the flour, baking soda, cinnamon and salt. Mix until combined.
- Add the flour mixture into the banana mixture. Mix with a spoon until combined. Add chocolate chips and mix. Do not over mix!
- Scoop batter into muffin tins, filling ¾ the way full.
- Bake 20 - 22 minutes or until tooth pick comes out clean when inserted.
Notes
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