Easy Gluten-Free Banana Muffins
These easy GF Banana Chocolate Muffins are delicious! They’re very moist and full of banana flavor. The muffins are quick and easy to make and perfect for any occasion.
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About this recipe
These GF Banana Chocolate Muffins are super quick and easy to make. It’s a basic recipe to always have on hand like this similar recipe of banana muffins with buckwheat flour.
The muffins are very moist and full of banana flavor. They have chocolate chips that add richness. They are delicious and perfect for any occasion.
If you love banana recipes, add these GF muffins to your list! They also freeze very well.
Ingredients
The main ingredients of this recipe are:
- Flour: the main flour in this recipe is gluten-free all-purpose flour.
- Oil: sunflower oil.
- Egg: room temperature egg is better.
- Bananas: ripe banana for best flavor.
- Chocolate: dark chocolate chips or chunks.
How to make Easy GF Banana Muffins
Preheat oven to 350°F (180°C). Line 12 muffin cups with liners and lightly grease them.
Whisk the gluten-free all-purpose flour, baking powder, baking soda, salt, and cinnamon in a large bowl. Set aside.
In a medium bowl beat the sugar with the oil, egg, and vanilla extract. Add the mashed banana and mix until well incorporated.
Pour the wet ingredients into the dry ingredients and mix until combined. Fold in ¾ cup of the chocolate chips.
Pour the batter into the prepared cups/liners and place the remaining chocolate chips on top.
Bake for 25 minutes or until cooked. Keep in mind that all ovens are different. To know if it’s ready insert a toothpick into the center of the muffins, it should come out clean, with no streaks of batter.
Let cool before removing.
Storing
Store the muffins covered at room temperature for 3 days or in the refrigerator for up to 5 days.
You can freeze them in an air-tight container or freezer bag for up to 3 months. Reheat frozen muffins in a medium oven for 5 minutes.
Variations
- Flour: you can try a different mix of gluten-free flour, like adding almond flour.
- Oil: replace sunflower oil with coconut oil.
- Add-ins: this is a basic recipe for banana muffins. You can customize it with your favorite topping, like walnuts, almonds, and so on.
For more related recipes
- Buckwheat banana muffins.
- Easy Buckwheat Chocolate Muffins
- Oatmeal Blueberry Muffins
- Raspberry Muffins
- Chocolate Banana Muffins
Gluten-Free Easy Banana Chocolate Muffins
Ingredients
- 2 cups gluten-free all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Pinch of salt
- 1 teaspoon ground cinnamon
- 1/2 cup natural oil
- 2/3 cup packed light brown sugar
- 1 egg room temperature
- 1 teaspoon vanilla extract
- 1 and 1/2 cups mashed bananas (about 3 large ripe bananas)
- 1 cup chocolate chips
Instructions
- Preheat oven to 350°F (180°C). Line 12 muffin cups with liners and lightly grease them.
- Whisk the gluten-free all-purpose flour, baking powder, baking soda, salt, and cinnamon in a large bowl. Set aside.
- In a medium bowl beat the sugar with the oil, egg, and vanilla extract. Add the mashed banana and mix until well incorporated.
- Pour the wet ingredients into the dry ingredients and mix until combined. Fold in ¾ cup of the chocolate chips.
- Pour the batter into the prepared cups/liners and place the remaining chocolate chips on top.
- Bake for 25 minutes or until cooked. Keep in mind that all ovens are different. To know if it’s ready insert a toothpick into the center of the muffins, it should come out clean, with no streaks of batter.
- Let cool before removing.
