Gluten Free Banana Chocolate Chip Muffins

4.75 from 4 votes

Gluten Free Banana Chocolate Chip Muffins are tender, moist and taste just like banana bread!

Prep Time15

Cook Time16

Total Time31

Course: Breakfast, Muffins, Bread + Scones

Cuisine: American

Keyword: banana chocolate chip muffins, banana muffins, gluten free banana muffins

Servings: muffins

3 bananas
1/4 cup avocado oil, melted coconut oil or melted unsalted butter
1/3 cup maple syrup
2 eggs
1 1/2 teaspoons vanilla extract
1 teaspoon baking soda
1 1/4 cups gluten free all purpose flour, I used Bob's Red Mill Gluten Free 1-to-1 Baking Flour
1/4 teaspoon xanthan gum, only use if your flour blend doesn't have it included
1/4 cup almond flour
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/3 cup mini chocolate chips

Preheat oven to 375° F. and spray a standard muffin pan with cooking spray or insert paper liners.
In a large bowl mash the bananas until mostly smooth. Add in the maple syrup, oil, eggs and vanilla and whisk together. Sprinkle in the baking soda and whisk it in.
Add in the flour, almond flour, salt and cinnamon. Stir everything together with a rubber spatula until combined. Stir in the chocolate chips then evenly distribute the muffin batter into the muffin pan.
Baked for 14-18 minutes or until a toothpick inserted into the center of the muffin comes out clean. Let the muffins cool for several minutes in the pan before removing them to cool completely on a wire cooling rack.

I have only tested this recipe using Bob's Red Mill Gluten Free 1-to-1 Baking Flour and can't guarantee results using other gluten free flours.
These muffins can be stored in an airtight container for several days on the counter or refrigerator or frozen for several months. (See freezing tips in the blog post above)