Easy Gluten-Free Banana Muffins (with chocolate chips)
These quick GF Banana Chocolate Chip Muffins are delicious! They’re moist, soft, and full of banana flavor. The muffins are easy to make, perfect for breakfast, a snack, or dessert. Simple GF banana recipe to always have on hand.
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About these simple GF chocolate chip banana muffins
These GF Banana Chocolate Chip Muffins are super easy and quick to make, and a basic recipe to always have on hand. For more GF breakfast muffins, here is the link to a similar recipe of banana muffins with buckwheat flour.
The muffins are moist, soft, bursting with banana flavor, and full of chocolate chips. They are delicious and perfect for breakfast, as a snack, or dessert. 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 bananas for the best flavor.
- Chocolate: dark chocolate chips or chunks.
How to make Quick & 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: Try a different mix of gluten-free flours, like adding almond flour.
- Fruity twist: Fold in 1 cup of blueberries or raspberries instead of chocolate chips.
- Dried fruits: add chopped toasted pecans, walnuts, or almonds.
For more GF snack ideas
- Buckwheat banana muffins.
- Easy Buckwheat Chocolate Muffins
- Oatmeal Blueberry Muffins
- Raspberry Muffins
- Chocolate Banana Muffins
Gluten-Free Banana Chocolate Chip Muffins (Quick & Easy)
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.