Gluten-Free Chocolate Banana Muffins are super moist, soft, and chocolaty. Full of banana flavor and delicious!!!Jump to Recipe
About this recipe
Gluten-Free Chocolate Banana Muffins are amazing! Super easy to make and delicious!!
They’re super moist and chocolaty. Ideal to make with the ripe bananas you have at home. It’s important when you make recipes with bananas, that the bananas must be ripe. Ripe bananas are sweeter and add more flavor.
The main flour of this recipe is almond flour and brown rice flour. I also used brown sugar that gives moisture to the muffins and takes vegetable oil, no butter.
They are one of those muffins that don’t fail!! Perfect as a snack, tea time, or just because. They also freeze very well.
If you want a 100% full chocolaty version, I leave you the link to an amazing muffins, that that they are also vegan https://almondyes.com/vegan-chocolate-muffins-gluten-free/
- Flours: we used for this recipe brown rice flour and almond flour. I used store-bought almond flour, but you can also use homemade.
- Cocoa powder: unsweetened cocoa powder.
- Baking powder and baking soda: leaving agents.
- Salt: enhances flavors.
- Brown sugar: you can also use white granulated sugar. You should check the amount.
- Bananas: it’s better ripe bananas because they are sweeter.
- Egg: room temperature egg is better.
- Oil: vegetable oil. I used sunflower oil. Coconut oil should work well.
- Milk: I used whole milk. You can also use vegetable milk, like almond or soy.
- Vanilla extract: add flavor.
- Chocolate: dark chocolate chips or chunks.
Preheat the oven to 350°F (180°C).
Line 10 muffin cups with liners or lightly grease them.
Whisk brown rice flour, almond flour, cocoa powder, baking soda, baking powder, and salt in a large bowl. Set aside.
Mix the egg with brown sugar, oil, and vanilla extract until smooth.
Pour into the dry mixture along with the milk and mix until just incorporated.
Fold in the mashed bananas and 1/2 cup of chocolate chips/ chunks.
Pour the mixture into the prepared pans. Fill the muffins 3/4 full, dividing as evenly as possible.
Topped with the remaining chocolate chips/chunks.
Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
Let cool before removing.
Store the muffins in an air-tight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Also, you can freeze them in an airtight container or freezer bag for up to 3 months. To reheat frozen muffins, microwave for about 20 seconds or bake for 5-10 minutes in a medium oven (350°).
You can try to use a different mix of GF flours. I think this mix works perfectly, I haven’t tried it with another. You can replace tapioca starch with potato starch, you should use a little less potato than tapioca starch.
You can replace the milk with vegetable milk like soy or almond. You can also use coconut oil.
Gluten-Free Chocolate Banana Muffins
- 1 cup brown rice flour
- 1/2 cup almond flour
- 1/4 cup cocoa powder
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- 1 Egg
- 3/4 cup brown sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 2 bananas
- 3/4 cup chocolate chips or chunks
- Preheat the oven to 350°F.
- Line 10 muffin cups with liners or lightly grease them.
- Whisk brown rice flour, almond flour, cocoa powder, baking soda, baking powder, and salt in a large bowl. Set aside.
- Mix the egg with brown sugar, oil, and vanilla extract until smooth.
- Pour into the dry mixture along with the milk and mix until just incorporated.
- Fold in the mashed bananas and 1/2 cup of chocolate chips/ chunks.
- Pour the mixture into the prepared pans. Fill the muffins 3/4 full, dividing as evenly as possible.
- Topped with the remaining chocolate chips/chunks.
- Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
- Let cool before removing.