When I was a kid, my mom had a rule—no bananas left behind. It didn’t matter how spotty or brown they got; she’d whip up the most magical banana bread.
Now, as a gluten-free baker, I’ve taken that nostalgia and given it a modern spin with these Gluten-Free Chocolate Banana Muffins.
They’re tender, chocolatey, and just sweet enough to feel like a treat without being a sugar bomb. Let me tell you, they’ve saved my mornings more than once.
Tips & Substitutions
- Nut-Free: Replace almond flour with oat flour for a nut-free option.
- Dairy-Free: Ensure chocolate chips are dairy-free.
- Extra Sweetness: Add 1/4 cup honey or maple syrup for sweeter muffins.
- Boost Nutrition: Toss in 2 tablespoons of chia seeds or flaxseeds for fiber.
Serving Suggestions
Serve warm with a dollop of almond butter or enjoy with your morning coffee. For a dessert vibe, drizzle with a little melted dark chocolate. If you’re feeling fancy, garnish with banana slices before baking for an Instagram-worthy look.
Now, go make those bananas proud! 🥰
Gluten-Free Chocolate Banana Muffins
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Diet: Gluten Free
Description
These muffins are a sweet, healthy treat packed with chocolatey goodness and the natural sweetness of ripe bananas. Perfect for breakfast, snacks, or even dessert!
Ingredients
- 3 medium ripe bananas (mashed)
- 2 large eggs (room temperature)
- 1/3 cup melted coconut oil or vegetable oil
- 1/3 cup brown sugar (or coconut sugar for refined sugar-free)
- 1 tsp vanilla extract
- 1 cup gluten-free all-purpose flour (ensure it contains xanthan gum)
- 1/2 cup almond flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup semi-sweet chocolate chips (plus extra for topping)
Instructions
- Preheat Oven: Set your oven to 350°F (175°C). Line a muffin tin with paper liners or grease lightly.
- Mash Bananas: In a large bowl, mash the bananas until smooth.
- Wet Ingredients: Stir in eggs, melted coconut oil, brown sugar, and vanilla extract until well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together gluten-free flour, almond flour, cocoa powder, baking soda, baking powder, and salt.
- Combine: Gradually mix the dry ingredients into the wet mixture until just combined. Don’t overmix! Fold in the chocolate chips.
- Scoop & Bake: Divide the batter evenly between the muffin cups. Sprinkle extra chocolate chips on top. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.
Notes
Use super ripe bananas for a naturally sweeter muffin. Substitute ingredients for dietary preferences as needed (see recipe tips).
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 175
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
