Moist, fluffy and made with simple ingredients, these gluten free banana muffins are the best snack, breakfast or healthy dessert to get you through a busy day. Studded with chocolate chips and perfectly sweet!
It only took me about 1 million tries to finally get these muffins right, but it was SO worth it. I swear one batch only lasts 24 hours in my house, they’re that good!
These gluten free banana muffins are similar to my chocolate chip banana bread, with a few key tweaks to make them perfect as muffins. They’re a bit lighter and fluffier thanks to the egg, and have the perfect amount of chocolate in every bite.
Have them for an on the go breakfast, a sweet snack, or a healthier dessert. You can use blueberries instead of chocolate chips so you have the best of both worlds with a blueberry banana muffin.
How to make this recipe
If you are making these vegan, you will want to start by prepping your flax egg. To do so, use 1 tbsp ground flax seeds and mix with 2.5 tbsp of water. Set aside to let thicken for 5-10 minutes and proceed with the rest of the recipe as usual.
Mash or puree your bananas and measure out 1 3/4 cups of mashed banana. I personally like pureeing the banana in the blender to prevent any dense bits of banana in the muffins, but the choice is yours! Add this to a large mixing bowl with the oil, egg, sugar, vanilla, and apple cider vinegar. Mix until well combined.
Next, add in all of the remaining dry ingredients and mix together until a batter forms. It will be on the thicker side, so don’t be alarmed.
Carefully fold in 1/2 cup chocolate chips into the batter. I don’t recommend using more as this will make the better more heavy and wet and the muffins will take much longer to cook, but you can add a few extras to the tops if you want with no problem.
Measure the batter into a lined muffin tray, filling each cup almost to the top so we get nice round muffins. I like to use a medium cookie scoop to ensure even sized muffins.
Top with a sprinkle of extra chocolate chips if desired. Bake for 18-22 minutes, depending on your oven, or until a toothpick comes out mostly clean. Because of the nature of banana muffins, a toothpick will not come out completely clean, there should still be a few crumbs on it.
How do you add moisture?
A lot of people hear gluten free baking and think of crumbly, tasteless, cardboard like food. Well, my whole mission with Eat With Clarity is to prove otherwise! These gluten free banana muffins are quite the opposite of dry and bland. They’re fluffy, moist, full of flavor and have a soft, melt in your mouth texture.
They’re the perfect gluten free muffin without the need of ingredients like xanthan gum. The bananas, oil and even almond flour are the key ingredients that add moisture and the addition of the egg or flax egg will help bind all of the ingredients together.
You can reheat these muffins in the microwave for 10 seconds to help soften the chocolate chips so they’re good as new!
Can I make them vegan?
Yes! I have made them both with an egg and flax egg and they are great either way. If you make this recipe vegan, the muffins will have a slightly different texture, but will still be delicious! They will be a bit fluffier with an egg and a bit more dense with a flax egg.
To prevent the muffins from getting too dense, we’ll be keeping the baking powder on the lower side and not using any baking soda. This will ensure the muffins rise properly, but don’t collapse, resulting in a dense muffin.
Variations & tips
You can omit the chocolate chips if desired or add some crushed walnuts for a healthier twist, or even some fresh or frozen blueberries. If you have access to wild blueberries, those are delicious in the mix.
Be sure to measure out the mashed bananas. If you use 3 and only end up with 1 cup mashed, grab another banana until you get 1 3/4 cups mashed. You want to make sure there is a strong banana flavor, so a full 1 3/4 cups is key.
How to store muffins properly
These gluten free banana muffins will last for about 3-5 days once they have completely cooled. With most baked goods, you generally want them to be at room temperature in an air tight container for best results.
However, whenever a baked good involves fresh ingredients like banana or apple sauce, I find they can get too moist if kept fully sealed. I like to store these on a plate covered loosely with foil, or just in the original muffin tin with a kitchen towel on top.
Try these recipes next
- Paleo Chocolate Chunk Cookies
- Healthier Chocolate Chip Cookies
- Chocolate Chip Banana Bread
- Best GF Chocolate Chip Cookies
Gluten Free Banana Muffins
by: claire cary
- Preheat the oven to 350 degrees Fahrenheit.
- Peel and mash the bananas and make sure you have a full 1 3/4 cup worth. If you have less, add in another half of a banana until you get the full amount. I have also tested this recipe with pureed banana instead of mashed, and really like the result. It yields a slightly more fluffy muffin without any dense pockets from banana, but you can do either.
- To the same mixing bowl, add the egg , apple cider vinegar, vanilla, sugar, oil and whisk together.
- Next, whisk in the oat flour, almond flour, baking soda, baking powder, cinnamon and salt.
- Mix well until a batter forms.
- Fold in the chocolate chips.
- Scoop out the batter and add to a lined muffin tray, filling each spot about 3/4 of the way up. I like to use a cookie scoop to ensure evenly sized muffins.
- Bake for 18-22 minutes or until a toothpick comes out clean or with just a few crumbs. Let cool, then enjoy!