Gluten-free banana muffins stuffed full of ooey-gooey chocolate chips. The perfect on-the-go snack, these paleo banana muffins are sure to hit the spot!

This post was originally published on February 13, 2019 and was updated with new photos, recipe, and copy on 3/12/22.

gluten-free banana muffins in teal cupcake wrappers with one cut in half showing the middle

The Ultimate Gluten-Free Banana Muffins (with Chocolate Chips!)

There is nothing better than delicious chocolate chip banana bread recipes. The soft, sweet banana bread center filled with ooey-gooey chocolate chips is just the perfect sweet bread snack. However, the chocolate chip banana bread recipes I used to enjoy aren’t gluten-free, grain-free, and dairy-free.

So, I set out to recreate this classic treat for a convenient, on-the-go breakfast or snack. Introducing my gluten-free banana muffins with chocolate chips, the tastiest treat for kids and adults!

Made with almond flour, coconut flour, and other healthy baking swaps, these paleo banana muffins are the real deal. Moist, delicious, and the perfect treat! Grab one for breakfast or pack them in lunches, you just can’t go wrong with this ultimate gluten free chocolate chip banana muffins recipe!

a glass bowl of raw muffin batter

How to Make Almond Flour Banana Muffins

Ingredients

To make these paleo banana muffins gluten-free and grain-free, I love a good mix of coconut flour and almond flour which makes these muffins perfectly moist and crumbly, just like a standard flour muffin! Mixed with banana, maple syrup, cinnamon, vanilla extract, and nut butter, these healthy banana bread muffins are the perfect blend of sweet and spice.

The best part? Chocolate chips gently folded into the batter add the final touches to the ultimate gluten-free banana muffin.

raw muffin batter with chocolate chips in a muffin tin with liners

How to Serve Gluten Free Chocolate Chip Banana Muffins

Serve these banana muffins warm with a glass of your favorite dairy-free milk for dessert, or room temperature for an on-the-go breakfast. Pack them in lunches, or bring them along for a long road trip. These gluten-free banana muffins are a kid-friendly & adult-loved snack! Packed with healthy, allergy-friendly ingredients.

paleo banana muffins in a silver muffin tin after they are cooked

Mary’s Tips & Tricks

Storage: Store leftover banana muffins in an air-tight container on the counter to serve at room temperature. You can also store them in the fridge to extend their shelf life. They are super tasty either way!

Nut Allergy: These gluten-free banana muffins are not nut-allergy friendly, as they contain nut flours and nut butter. Please keep this in mind if someone in your family has a nut allergy. I haven’t tested it, but using 1:1 gluten free flour in place of the almond flour and using sunflower seed butter could work! If you try it, please leave a comment below. Just note the sunflower seed butter tends to turn baked goods green! (Might be great for St. Paddy’s, haha).

Chocolate Chips: These banana muffins taste great with chocolate chips, however, this is totally optional. My favorite dairy-free chocolate chips are Hu Kitchen or Eating Evolved. If you prefer your gluten-free banana muffins without chocolate chips, feel free to omit them. You could also use crushed walnuts as a substitute.

a close up view of gluten free chocolate chip banana muffins

FAQS

Are these gluten-free banana muffins healthy? These banana bread muffins use healthy baking swaps to make them paleo, gluten-free, grain-free, and dairy-free. Using maple syrup and banana to sweeten the muffins means there’s no refined sugar, which makes them healthier off the bat. Both the carbs and the calories in these gluten-free banana muffins are quite a bit lower than your standard flour and sugar muffins!

Do coconut flour & almond flour banana muffins still taste like regular muffins? Actually, yes! The mixture of coconut flour and almond flour makes these paleo banana muffins perfectly moist, crumbly, with the perfect muffin structure. You won’t be able to tell the difference!

Can I use this chocolate chip banana bread recipe to make a loaf instead of muffins? Yes! Use an 8-inch loaf pan instead of a muffin tin and bake at 350F for 35-40 min. Then, check the center with a toothpick before removing your banana bread from the oven.

More Paleo & Gluten-Free Muffin Recipes

Paleo Orange Cranberry Muffins

Paleo Lemon Poppyseed Muffins

Chocolate Chip Mug Muffin / Cake

 

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Paleo Chocolate Chip Banana Bread Muffins

Gluten-free banana muffins stuffed full of ooey-gooey chocolate chips. The perfect on-the-go snack, these paleo banana muffins are sure to hit the spot!
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Ingredients

Equipment

  • Muffin tin
  • Mixing bowls

Instructions
 

  • Preheat oven to 375. Line a 12-cup muffin pan with baking cups, or spray well with cooking spray if using a non-stick pan. Mix the bananas, eggs, almond butter, maple syrup, and vanilla in a large bowl.
  • In a smaller bowl, mix the remaining dry ingredients (except for the chocolate chips). Add the dry ingredients to the bowl with the wet ingredients. Mix well. Add the chocolate chips and stir. 
  • Spoon the batter into the cups, filling almost to the top. 
  • Bake for 20-22 mins until a toothpick comes out clean and the tops are set and golden brown. Let them cool completely before removing from the pan / peeling off the wrapper (otherwise they make stick!) Enjoy!

Notes

Store in an air-tight container on the counter. You can also store in the fridge!

Nutrition

Serving: 1muffin, Calories: 217kcal, Carbohydrates: 23g, Protein: 6g, Fat: 13g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 29mg, Sodium: 182mg, Potassium: 183mg, Fiber: 3g, Sugar: 14g, Vitamin A: 59IU, Vitamin C: 3mg, Calcium: 63mg, Iron: 1mg