Moist, fluffy and made with simple ingredients, these gluten free banana muffins are the best snack, breakfast, or dessert to get you through a busy day! Add in lots of chocolate chips for a treat!
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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 your bananas and measure out 1 1/2 cups of mashed banana. Depending on the size, this will end up as about 3-4 bananas. 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 about 3/4 of the way up. 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 friend, these gluten free banana muffins are quite the opposite of that. 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 and oil 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!
A few final thoughts
- 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.
- 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 1/2 cups mashed. You want to make sure there is a strong banana flavor, so a full 1 1/2 cups is key.
- 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.
- These gluten free banana muffins will last for about 5 days once they have completely cooled.
- If you follow the recipe perfectly, you should NOT have dry muffins. Using oil instead of butter can help prevent dry muffins because of how it coats the flour.
Try these recipes next
- Chewy Paleo Chocolate Chunk Tahini Cookies
- Healthier Vegan Chocolate Chip Cookies
- The Best Gluten Free Chocolate Chip Banana Bread
- The Best GF Chocolate Chip Cookies
Gluten Free Banana Muffins
- 1 1/2 cups mashed ripe banana (about 4 medium sized bananas*)
- 2/3 cup light brown sugar (packed)
- 1 egg
- 3 tbsp oil (I used avocado oil)
- 2 tsp vanilla extract
- 1 1/2 cups oat flour (spoon and leveled)
- 1 cup fine blanched almond flour (spoon and leveled)
- 1/2 tsp cinnamon
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp apple cider vinegar
- 1/2 tsp sea salt
- 1/2 cup chocolate chips
- Preheat the oven to 350 degrees Fahrenheit.
- Peel and mash the bananas and make sure you have a full 1 1/2 cup worth. If you have less, add in another half of a banana until you get the full amount.
- To the same mixing bowl, add the egg , apple cider vinegar, vanilla, sugar, oil and whisk together.
- Next, stir in the oat flour, almond flour, baking soda, baking powder, cinnamon, and sea 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.