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Gluten-Free Banana Chocolate Chip Muffins

Close-up of a Gluten-Free Banana Chocolate Chip Muffin cut in half, showing moist crumb and melted chocolate chips.
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A straightforward recipe for making moist, delicious gluten-free banana chocolate chip muffins. This recipe uses a standard gluten-free flour blend for easy baking.

Ingredients

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  • 1 3/4 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, melted
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups mashed ripe bananas (about 3 medium)
  • 1/2 cup milk (dairy or non-dairy)
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together the gluten-free flour blend, baking soda, baking powder, salt, and cinnamon. Set aside.
  3. In a large bowl, whisk the melted butter and brown sugar until combined. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. Mix in the mashed bananas and milk until just blended. Do not overmix.
  5. Gradually add the dry ingredients to the wet ingredients, mixing only until the flour streaks disappear. A few lumps are fine.
  6. Gently fold in the chocolate chips.
  7. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
  8. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Use a gluten-free flour blend that already contains xanthan gum for the best texture. If your blend does not contain it, add 1/2 teaspoon of xanthan gum to the dry ingredients.
  • Overmixing gluten-free batter can lead to gummy muffins; mix only until ingredients are incorporated.
  • For extra moist muffins, use very ripe bananas, which are sweeter and contain more moisture.
  • You can substitute half of the chocolate chips with chopped walnuts or pecans if desired.

Nutrition

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