You’d never guess these soft and tender chocolate chip banana muffins are gluten free! They’re perfectly sweetened with a mix of ripe bananas and a little (but not TOO much) sugar, and packed with goodies like oats, mini chocolate chips, and pecans.
Plus, these gluten free muffins bake up quickly, and are a tasty portable breakfast or make-ahead snack for the week!
Soft Gluten Free Muffins with Chocolate Chips
As someone who can never get enough muffins, I’m always trying new muffin recipes. I love having tasty muffins on hand, especially since they’re so easily portable and great for meal prep – and because muffins are something my kids will always reliably eat!
Plus, they’re super versatile: you can easily make them gluten free, lower-sugar, with different fruits or vegetables, or you can use a ton of different mix-ins like chopped nuts, chocolate chips, berries, and more.
This particular chocolate chip muffin recipe uses ripe bananas to keep the muffins moist, plus adds some sweetness and flavor.
All-purpose gluten free flour keeps these muffins gluten free, while ensuring the texture is still soft and tender. (If you’re not gluten free, you can use all-purpose regular flour instead!) Chopped pecans, mini chocolate chips, and oats add some textural intrigue and delicious flavor, and ground cinnamon gives them a slight warmth.
The chocolate chips get all warm and melty, and pair so well with the sweet banana. In case I haven’t convinced you already: these gluten free banana muffins are a must-try!
And, while you’re at it, be sure to try these other delicious gluten free breakfast ideas. 🙂
What You’ll Need
To make these easy gluten free muffins, you’ll need:
- gluten free all-purpose flour: I used Bob’s Red Mill 1 to 1, but you can use your favorite kind!
- rolled oats: If needed, be sure to use gluten-free certified oats – oats are naturally gluten free but can be contaminated in processing. (Rolled oats are sometimes also known as old-fashioned oats.)
- baking soda & baking powder: You’ve gotta have leavening agents for the muffin to rise! Using a combination of the two helps keep the muffin texture soft.
- salt: It’s always a good idea to add a little salt to your baked goods. It adds depth and balances out the sweetness.
- cinnamon: This adds a nice warmth to the muffins’ flavor.
- softened butter: To make these muffins dairy free, you can replace this with an equal amount of coconut oil (though the flavor may be slightly different).
- granulated sugar
- vanilla extract
- ripe bananas: These add sweetness and moistness to the muffins. The riper your bananas, the sweeter the flavor! (Just make sure they aren’t too ripe, i.e. if they are overly brown, super mushy, or give off a fermented scent). If your bananas aren’t yet ripe, I’ve added a tip further down in this post on how to quickly ripen them!
- mini chocolate chips: You can use any kind of chocolate chips you like, or chop up a bar of chocolate. If you’re not a chocolate fan, you can leave these out entirely, or replace with the same amount of dried fruit (like raisins or cranberries).
- pecans: I love the nutty flavor and crunchy texture these add to the muffins, but feel free to leave them out if you’re not a fan! You can also easily swap them out for walnuts or another type of chopped nut.
How to Make Gluten Free Banana Muffins
These muffins are super simple to make, and don’t require any fancy equipment! Here’s a quick photo overview; you’ll find the full detailed recipe with measurements at the end of this post.
Start by mixing all the dry ingredients in a large bowl (gluten free flour, oats, baking powder, baking soda, cinnamon, and salt).
In a separate bowl, mix together the wet ingredients: mashed banana, softened butter, eggs, sugar, and vanilla extract. (You may need to use your spatula to mash the softened butter somewhat).
Next, add the dry mixture into the wet mixture and stir until the batter is smooth. Gently fold in chocolate chips and chopped pecans.
Scoop equal amounts of batter into a lined or greased muffin tin. Sprinkle extra mini chocolate chips and oats on top (optional but makes them look fun, which is obviously a bonus).
Lastly, bake the muffins until a toothpick inserted into the center comes out clean. (A few crumbs are ok.)
Then, enjoy! They’re especially delicious enjoyed warm (so the chocolate chips are melty). You can also smear them with nut butter or Greek yogurt if desired!
Gluten Free Muffin Baking Tips
Here are a few tips for baking with gluten free flour to make sure your muffins come out perfectly:
- With traditional flour, it’s recommended not to over-mix the batter. However, with gluten-free flour, it’s actually better to mix longer, as it helps give the muffin more structure.
- Additionally, it helps to let the batter rest for a little while (up to 30 minutes) before baking, to allow the gluten free flour to absorb some of the liquid in the batter.
- It’s not as easy to tell when gluten free baked goods are finished baking by sight or touch, so using an in-oven thermometer can help ensure you don’t over-bake your muffins. (You should remove the muffins from the oven when they reach an internal temperature of 185 degrees Fahrenheit.)
And, as with most baked goods, it’s best to use room-temperature butter and eggs!
What if I don’t have ripe bananas?
Bananas aren’t ripe? No problem!
Place them on a baking sheet in a 300 degree Fahrenheit oven and bake for 15-20 minutes. Let the bananas cool completely, then mash them.
Storage & Freezing Tips
Store these muffins in the refrigerator for up to 4 days.
Additionally, you can freeze them for longer storage. Wrap them individually and place them in a freezer-safe bag or container and store for up to 3 months.
To thaw, let the muffins come to room temperature on the counter, or reheat in the microwave to warm.
I hope you get a chance to try these gluten free banana chocolate chip muffins, because they are just THAT good! Plus, they’re so versatile – you can swap out the mix-ins with pretty much whatever you like. 🙂
You’ll find the full recipe at the bottom of this post. Enjoy!
- 1 1/4 cup Gluten Free All Purpose Flour (I used Bob’s Red Mill 1 to 1)
- 1/2 cup Rolled Oats (gluten free certified if necessary)
- 1 teaspoon Baking Soda
- 1/2 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 1/2 teaspoon Cinnamon
- 1/2 cup Softened Butter
- 1/2 cup Sugar
- 1 teaspoon Vanilla
- 2 Eggs
- 3 small ripe Bananas, mashed (about 1 cup)
- 1/2 cup Mini Chocolate Chips
- 1/2 cup Pecans
- Preheat the oven to 350 degrees. Spray a muffin pan with nonstick spray or line it with cupcake liners. Set aside.
- Whisk together the flour, oats, baking powder, baking soda, cinnamon and salt. Set aside.
- In a medium bowl, whisk together softened butter, sugar, eggs, mashed bananas and vanilla.
- Add the dry ingredients to the wet and mix until all ingredients are incorporated.
- Mix in mini chocolate chips and chopped pecans until they are just combined.
- Spoon the batter evenly into each cup or liner. Sprinkle extra chocolate chips and oats onto the top of the batter.
- Bake for 17-20 minutes or until a fork or toothpick stuck into one of the muffins comes out clean.
Refrigerator: Store the muffins in an airtight container for up to 4 days.
Freezer: Muffins can be stored in the freezer for up to three months.