Moist, fluffy, and made with simple ingredients, these gluten free chocolate chip banana muffins are the best snack, breakfast, or dessert to get you through your busy day! They’re refined sugar free, can easily be made vegan, and have the perfect amount of chocolate in every bite.
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It only took me about 6 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! I’m so excited for you to try these, I know you’re going to love them.
They’re similar to my chocolate chip banana bread, with a few key tweaks to make them perfect as muffins.
If you’re at all intimidated by gluten free baking, I’m here to tell you it’s not as scary as the internet makes it out to be! With a little bit of trial and error, you’ll be a gluten free baking pro in no time.
These banana chocolate chip muffins are the perfect place to start since they are so simple.
How to make the best gluten free banana muffins
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 bananas. Add this to a large mixing bowl with the melted coconut oil, egg, coconut 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 and you may risk burning them.
Measure the batter into a lined muffin tray, filling each cup about 3/4 of the way up. Top with a sprinkle of extra chocolate chips if desired. Finally, bake for 18-22 minutes, depending on your oven, at 350 degrees Fahrenheit.
How do you add moisture to gluten free baking?
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 coconut oil will be adding tons of moisture and the egg or flax egg will help bind all of the ingredients together.
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.
- 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 muffins will last for about 5 days stored in an air tight container or just on a plate with foil on top to prevent the muffins from drying out.
Try these recipes next
- Chewy Paleo Chocolate Chunk Tahini Cookies
- Healthier Vegan Chocolate Chip Cookies
- The Best Gluten Free Chocolate Chip Banana Bread
Lastly, if you try this recipe, leave a comment below and let me know how it turned out! Be sure to follow me on instagram for more recipes and daily eats!Print
Moist, fluffy, and made with simple ingredients, these gluten free banana chocolate chip muffins are the best snack, breakfast, or dessert to get you through your busy day! They’re refined sugar free, can easily be made vegan, and have the perfect amount of chocolate in every bite.
- 3 large ripe bananas (1 1/2 cups mashed)
- 1/2 cup coconut sugar
- 1 egg (see notes for vegan version)
- 3 tbsp refined coconut oil, melted
- 1 tsp vanilla extract
- 1 1/2 cups oat flour
- 1 cup fine blanched almond flour
- 1/2 tsp cinnamon
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp apple cider vinegar
- 1/4 tsp sea salt
- 1/2 cup chocolate chips
- Preheat the oven to 350 degrees Fahrenheit.
- To make the flax egg combine 1 tbsp ground flax seeds with 2.5 tbsp water. Set aside for 10 minutes to thicken.
- Peel and mash the bananas and make sure you have a full 1 1/2 cup worth.
- To the same mixing bowl, add the egg or flax egg (once thickened), apple cider vinegar, vanilla, coconut sugar, coconut oil and mix well.
- 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.
- Bake for 18-22 minutes or until a toothpick comes out clean.
The egg can be subbed for a flax egg. To make the flax egg combine 1 tbsp ground flax seeds with 2.5 tbsp water. Set aside for 10 minutes to thicken.
Once prepared, these muffins will store for about 5 days.
Be sure to measure out the bananas. If you use 3 and only end up with 1 cup mashed, grab another banana until you get 1 1/2 cups mashed.
Keywords: gluten free banana muffins, banana chocolate chip muffins, banana muffins