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. They are an easy breakfast or snack idea!
Does anyone else buy bananas at the store with the intention of eating them, and then in the blink of an eye they are brown? If you are looking for a way to use up old bananas, check out these muffins! This is my go-to banana muffin recipe. My whole family loves them as much as I do!
These banana muffins are moist, soft 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!
If you're looking for more muffin recipes, be sure to check out my zucchini banana muffins or GF morning glory muffins.
Reasons to Love These
- The muffin batter takes less than 15 minutes to make!
- This is a great way to use up extra bananas that are going bad.
- These gluten free muffins are family friendly- all ages love them.
- Great way to sneak in some extra nutrition and 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!
Ingredients Needed
- Butter: This recipe works best with butter. Margarine can also be substituted. To make a dairy free muffin, use a dairy free margarine. Replace the butter with applesauce to make these low in fat.
- Brown Sugar: The brown sugar helps add moisture and softness to recipe. Do not substitute with white sugar, as it may potentially affect 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: Use a gluten free flour that is 1:1 baking flour. I love the brand "King Arthur Gluten Free measure for measure flour". Another option is to use all purpose flour (use the same measurements) for a non-gluten free muffin.
- 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!
Recipe Modifications
- Decrease the fat content by replacing 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.
- Optional add ins: craisins, white chocolate chips, chopped walnuts, chopped pecans. Add up to a total of ¾ cup of add-ins.
How to Store The 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, storeA them in the refrigerator and warm in the microwave for a few seconds before serving.
Freezer: 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.
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.
More Snack Recipes
Gluten Free Banana Chocolate Chip Muffins
Ingredients
- 5 tablespoon butter melted
- ½ cup brown sugar packed
- 1 teaspoon vanilla extract
- 2 eggs
- 3 medium bananas overripe, about 1.5 cups mashed banana
- ½ teaspoon baking soda
- 1.5 cups gluten free flour use 1:1 baking flour
- ½ teaspoon cinnamon
- ½ teaspoon 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 (use a total of 1.5 cups mashed banana). 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.
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