I am loving how good these gluten free chocolate chip banana muffins are! They make a perfect grab and go breakfast that anyone will love. Plenty of classic banana muffin flavor with a hint of chocolate in every bite, these are a perfect gluten-free breakfast or dessert.
Gluten Free Chocolate Chip Banana Muffins
An easy gluten free breakfast is hard to find sometimes, but this little muffin recipe is delicious! It's so easy to whip up, cooks quickly, and is great for making in big batches. That makes it even better if you are busy and always looking for a shortcut. If you want a tasty banana muffin, you'll love this one, whether you need gluten-free or not!
If you like a bit more traditional banana bread, you might enjoy this perfect banana bread recipe or this tasty brown sugar walnut banana bread recipe. Of course, in our house, we tend to be a bit extra and go for the moist cheesecake banana bread recipe instead!
What Gluten Free Flour is Best?
While there are many gluten-free flour options, for this recipe you want a 1 to 1 option. Bob's Red Mill as well as King Arthur brands are excellent and readily available in most grocery stores. You can use any preferred gluten-free flour blend that is stated as a 1:1 option for this recipe with good success.
How Do I Ripen Bananas Fast?
If you don't have bananas on hand that are already over ripe, you can easily ripen fresh bananas in no time at all. Below are a few of the options that are most common. All of these work well, so which you choose is entirely up to you and your time available or preferences.
- Place the bananas into a brown paper bag with an apple and leave overnight to ripen.
- Bake the bananas at 300° until the peels blacken. This takes around 30-minutes. Let them cool, then peel and mash.
- Peel and place in a microwave safe bowl and heat in 30-second increments until easy to mash.
Are Chocolate Chips Gluten-Free?
Typically, chocolate chips are gluten-free, but that doesn't mean that all brands are safe for those with severe gluten allergies or Celiac disease. It is important to take note to make sure that the chocolate chips you use are certified gluten-free and made in a gluten-free facility. The chips used are Enjoy Life, but you can use any brand you prefer for this including carob chips if desired.
What Other Mix-In's Go in Banana Muffins?
I love adding chocolate chips for that hint of chocolate, but that's not all you can mix in with great results. Below are some delicious additions you may also enjoy in this muffin recipe. Just make sure that you only add a total of 1 cup mix-in's. So, if adding one of these along with the chocolate chips, decrease the amount of chips to equal a total of only 1 cup.
- Peanut butter chips, white chocolate chips, or dark chocolate chips.
- Chopped pecans, walnuts, macadamia nuts, pistachios, or almonds.
- Sprinkles or candy pieces.
- Crushed cookie bits.
Can I Freeze These Muffins for Later?
Yes! You can easily bake and freeze these for a later time. When freezing muffins, it is recommended that you let them cool completely before putting inside a freezer storage bag. I prefer to double bag them or to wrap the muffins individually in plastic wrap. Make sure to label and date the bag or packaging so you know the type of muffin and when it was baked. They are good for 3-4 months in the freezer and can easily be thawed overnight in the refrigerator or in the microwave in 30-second increments.
How Many Calories are in a Gluten Free Banana Muffin?
This recipe as shown is 190 calories per muffin. With changes in mix-in's or the addition of nuts, the calories would change. We recommend calculating with your own unique ingredients for the most accurate calorie count if tracking macros.
- Ripe bananas
- Unsalted butter
- Light brown sugar
- Sour cream
- Vanilla extract
- Gluten-Free Flour
- Baking powder
- Baking soda
- Chocolate chips
Useful Kitchen Tools
How to Make Gluten Free Chocolate Chip Banana Muffins
Preheat the oven to 350°F and line the muffin tins with cupcake liners.
In a large bowl, mash the bananas.
Add the eggs, melted butter, sour cream, sugar, and vanilla, then whisk to combine well.
Gently stir in the flour, baking powder, baking soda, and salt until just combined. Do not over mix.
Fold in the chocolate chips.
Fill each muffin cup ¾ full and bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean.
Allow to cool completely before serving.
More Breakfast Recipes
On the go breakfasts are a must when you are a busy mom or dad, and having something that kids like is even better. While the recipes below are not all gluten-free, they are delicious and great for adding to your breakfast menu. Many are also easy to update with gluten-free flour to turn into a allergy friendly treat!
- Fresh Blueberry Muffins Recipe with Crumble Topping
- Cream Cheese Stuffed Coconut Carrot Cake Muffins
- Authentic Amish Cinnamon Bread Recipe
- Delicious Fresh Strawberry Bread
- 25 Sweet Bread Recipes for Heavenly Breakfasts
If you want to avoid using cupcake liners, use a silicone muffin tin instead. They are naturally non-stick and are super easy to remove from the baked muffins creating less waste and an easy to clean option in the kitchen.
- 3 ripe bananas
- 2 eggs
- ½ cup unsalted butter, melted
- ½ cup packed light brown sugar
- 2 tablespoon sour cream
- 1 teaspoon vanilla extract
- 2 cups gluten-free flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup chocolate chips
- Preheat the oven to 350°F and line the muffin tins with cupcake liners.
- In a large bowl, mash the bananas.
- Add the eggs, melted butter, sour cream, sugar, and vanilla, then whisk to combine well.
- Gently stir in the flour, baking powder, baking soda, and salt until just combined. Do not over mix.
- Fold in the chocolate chips.
- Fill each muffin cup ¾ full and bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean.
Do not use an electric mixer when preparing this recipe.
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Amount Per Serving: Calories: 190Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 35mgSodium: 141mgCarbohydrates: 26gFiber: 1gSugar: 13gProtein: 3g