Gluten-Free Banana Chocolate Chip Muffins (Quick & Easy)
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.
Ingredients
- 2 cups gluten-free all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Pinch of salt
- 1 teaspoon ground cinnamon
- ½ cup natural oil
- ⅔ cup packed light brown sugar
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 1 and ½ 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.
Notes
Store the muffins covered at room temperature for 3 days or in the refrigerator for up to 5 days.