Introducing our family’s all-time favorite Gluten Free Banana Chocolate Chip Muffins! Perfect for a quick breakfast or a satisfying school snack, these muffins are a hit with everyone.
Crafted with Bob’s 1-to-1 Gluten-Free Flour and sweetened with maple syrup, these muffins are not only delicious but also wholesome. The addition of semi-sweet chocolate chips adds a delightful touch of indulgence to every bite.
This recipe yields a dozen muffins, ensuring that my family of four always has an ample supply to enjoy throughout the week. Try them out for yourself and discover why they’re a beloved staple in our home!
Ripe bananas are the secret ingredient that gives our Gluten Free Banana Chocolate Chip Muffins their delicious flavor and moist texture. Look for bananas with black and brown spots, as these are the most ripe and flavorful.
To make the muffins, start by breaking an egg into a mixing bowl and lightly beat it, similar to how you would scramble eggs. Then, add three ripe bananas to the bowl. Mash the bananas and egg together until you achieve a slightly chunky mash consistency. This mixture forms the base of your muffin batter and provides natural sweetness and moisture.
At this point, it’s time to preheat your oven to 375 degrees Fahrenheit. While the oven heats up, continue adding ingredients to the banana egg mash. You’re about half an hour away from enjoying your own Gluten Free Banana Chocolate Chip Muffins!
Add half a cup of unsweetened applesauce, one quarter cup of maple syrup, one teaspoon of vanilla extract, and three tablespoons of melted coconut oil to the mixture. Give everything a gentle stir just until combined.
Next, add the baking powder, baking soda, a pinch of salt, gluten-free flour, and your desired amount of chocolate chips to the batter (we recommend one quarter cup). Stir the dry ingredients into the wet ingredients until just combined, being careful not to overmix. This will ensure that your muffins turn out tender and moist.
Stir the batter just until the ingredients are combined; avoid overmixing to ensure your Gluten Free Banana Chocolate Chip Muffins turn out light and fluffy. The batter should have a slightly lumpy texture and look something like this when properly combined. Overmixing can result in dense muffins, so it’s important to stop as soon as everything is mixed together evenly.
ext, let the mix sit for 3-5 minutes to allow it to settle. Then, use an ice cream scoop to spoon the batter into a lined baking tray. We recommend the Zeroll Ice Cream Scoop from Williams Sonoma for perfect Gluten Free Banana Chocolate Chip Muffins. Scoop the batter into parchment paper cups for the best results. Our preferred baking tray is ceramic-coated from Viking, which ensures even baking.
We’ve also tried brushing coconut oil directly into the muffin trays instead of using liners, but for fluffier muffins, paper liners are definitely the way to go. The liners help the muffins rise better and prevent them from sticking to the tray, making cleanup easier too.
Bake your Gluten Free Banana Chocolate Chip Muffins for 22-24 minutes in your preheated oven, or until the edges of the muffins start to turn golden brown. To ensure they’re fully cooked, insert a wooden toothpick into the center of a muffin; if it comes out clean, your muffins are ready. If the toothpick has batter on it, bake for an additional 2-3 minutes and test again.
Serve your Gluten Free Banana Chocolate Chip Muffins with a warm with a glass of milk or let cool on wire rack and enjoy later. When we have lots of browning bananas I double up this recipe and the muffins fully cool before freezing. I pop a muffin out of the freezer and into the fridge the night before school and it makes a great nut free gluten free snack for school.