Gluten-Free Chocolate Banana Muffins

Gluten-Free Chocolate Banana Muffins are super moist, soft, and chocolaty. Full of banana flavor and are delicious!

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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 chocolate version, I leave you the link to these amazing vegan chocolate muffins.

Ingredients

These are the main ingredients of the recipe:

• 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.

Instructions

Preheat 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.

Storing

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.

Can I freeze the muffins?

Yes, 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°).

Variations

• Gluten-free flour: 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.
• Milk: replace with soy or almond milk.
• Oil: coconut oil should work well.

For more related recipes

• Chocolate cake.
• Chocolate muffins (Vegan).
• Easy chocolate muffins (1 bowl).

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