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Gluten-Free Banana Chocolate Chip Muffins
Prep Time
15 mins
Cook Time
18 mins
Total Time
33 mins

You'd never know these Banana Chocolate Chip Muffins are gluten-free and dairy-free. They're super moist, naturally sweet thanks to extra-ripe bananas, and deliciously addicting.

Course: Breakfast, Snack
Cuisine: American
Keyword: Banana, chocolate, Chocolate Chips, gluten free
Servings: 12 muffins
Author: Rachel (littlechefbigappetite)
  • 3 large extra-ripe bananas
  • 2 eggs, room temperature
  • 1/4 cup avocado oil (can sub canola oil)
  • 1/3 cup unsweetened almond milk (can sub regular milk or oat milk)
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut sugar
  • 2 cups Bob's Red Mill 1 to 1 Gluten-Free Flour
  • 1.5 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup dark chocolate chips
  1. Preheat oven to 350 degrees F. Line a muffin pan with muffin liners and spray the insides of each liner lightly with cooking spray to prevent as much sticking as possible.
  2. In a large bowl, mash the bananas. Whisk in the eggs, oil, almond milk, and vanilla. Stir in the coconut sugar and mix well.

  3. In a separate large bowl, combine the gluten-free flour, baking powder, baking soda and salt. Mix to combine. Slowly pour the dry ingredients into the wet ingredients and stir until there are no dry lumps. Stir in the dark chocolate chips and mix.
  4. Pour the batter into the lined muffin cups, only filling each cup about 3/4 of the way. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove the pan from the oven and allow to cool for 2 minutes. Then remove each muffin from the tray and allow to cool completely on a wire rack.