A stack of gluten-free banana chocolate chip muffins.
Gluten free

Gluten free banana chocolate chip muffins

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These gluten-free banana chocolate chip muffins are a family favorite. They are moist and easy to make. Being gluten-free doesn’t mean you have to miss out on your favorite baked goods.

A stack of gluten-free banana chocolate chip muffins.
Gluten free banana chocolate chip muffins

These gluten free banana chocolate chip muffins help satisfy that baked goods craving and make a yummy snack or quick breakfast on the go. You’ll love their wonderful combination of banana and chocolate. My kids can’t get enough of these. In fact, I have to hide them, so mom gets one too!

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What gluten free four should I use?

Gluten free banana chocolate chip muffins will brighten your morning. Making these is as easy as 1, 2, 3 when you use a quality 1:1 gluten-free baking flour like Namaste Foods Gluten Free Perfect Flour Blend Using a 1:1 gluten free flour blend will give the banana chocolate chip muffins a moist crumb most similar to regular all purpose flour that you may be used to.

A close up of a gluten free banana chocolate chip muffin broken in half.
Great for a breakfast on the go

Can I make these with regular all purpose flour?

Yes, absolutely. If you’re not gluten-free, but these look delicious to you ~ go ahead. You’ll have no problem substituting all purpose flour in this recipe.

A stack of gluten free banana chocolate chip muffins.

This recipe for gluten free banana chocolate chip muffins makes 1 dozen muffins.

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Gluten free banana chocolate chip muffins

Easy as 1, 2, 3 – these gluten free banana chocolate chip muffins are the perfect snack or breakfast treat. Moist, delicious and gluten free!

  • 1 3/4 cup 1:1 gluten free flour blend (like Namaste Perfect Flour Blend)
  • 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 3/4 tsp salt
  • 3/4 cup sugar
  • 1 large egg (beaten)
  • 1 cup bananas (mashed)
  • 1/2 cup milk
  • 1 tbsp vegetable oil
  • 1 cup chocolate chips
  1. Preheat the oven to 350 F. Line the muffin tin with muffin/cupcake liners. Sift together the dry ingredients.

  2. In a separate bowl, combine the wet ingredients. Then stir the wet ingredients into the dry and mix just until well blended. Fold in the chocolate chips.

  3. Evenly distribute the batter across the twelve muffin liners. Use all the batter. Bake for 30 – 35 minutes or until they are lightly browned and a toothpick comes out of the center clean. Carefully transfer the muffins to a cooling rack to cool.

  • If you do not use cupcake/muffin tin liners, make sure your baking pan is well greased.

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4 Comments

  1. Hello there, I’m brand new to your site and just made these muffins. As someone who has been baking GF for over 6 years now, I am super impressed and delighted by the ease and precision – and deliciousness (!) – of this recipe! I will definitely be back for more.

     
    • Michelle Barsness

      Hi Dana, Thank you so much! I am so happy to hear you liked the recipe. My kids are always asking for these. I do try and test my gluten-free recipes several times before posting them here. I aim to provide easy recipes that are delicious and family-friendly. Thank you for visiting.

       
  2. Can you make them into mini muffins? These look so good and it would be a perfect snack.

     
    • Hi Annelise, Yes, definitely. If you don’t use liners for the muffin pan, make sure you spray it well with baking spray. Mini muffins take about 10 – 15 minutes to bake or until a toothpick comes out clean.

       

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