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These Gluten Free Banana Bread Muffins are soft, moist, and flavorful. They are packed with dark chocolate chips and also happen to be grain free and dairy free, too! The perfect on-the-go breakfast.
What Makes This Recipe Great
There is nothing better than delicious chocolate chip banana bread muffin! 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 bread muffins with chocolate chips, the tastiest treat for kids and adults! These are the best banana muffins for those who can’t have grains or dairy.
Made with almond flour, coconut flour, and other healthy baking swaps, these gluten-free 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 banana muffin recipe!
Recipe Highlights
- Grain Free, Gluten Free, Dairy Free
- Delicious snack for the whole family
- Easy to prepare
- Made with simple ingredients
- Ready in 30 minutes or less
- Perfect on-the-go breakfast
Ingredient Notes
Almond flour: I like to used blanched almond flour from Costco or Bob’s Red Mill brand. Almond meal will also work.
Coconut flour: This adds some nice texture to the muffins when mixed with the almond flour.
Bananas: Make sure they are ripe or overripe bananas! This will help to ensure you get moist gluten-free banana muffins.
Eggs: I haven’t tried flax eggs as a substitute, but it should work!
Vanilla Extract
Maple syrup: Use 100% pure maple syrup. You can also use honey.
Nut butter of choice: Peanut butter or almond butter work great!
Baking powder & baking soda: Make sure to look for gluten free if necessary
Dark Chocolate Chips: Enjoy Life brand is my favorite for dairy free chocolate that melts well.
How to Make Gluten Free Banana Bread Muffins
Step 1
Preheat oven tp 375. Line a 12-cup muffin pan with baking cups or paper liners, or spray well with cooking spray if using a non-stick pan. In a small mixing bowl, mix the dry ingredients (except for the chocolate chips).
Step 2
Add the bananas, eggs, almond butter, maple syrup, and vanilla to a large bowl.
Step 3
Mix well until smooth. I like to do this with an immersion blender or electric mixer.
Step 4
Add the dry ingredients to the bowl with the wet ingredients.
Step 5
Mix well.
Step 6
Add the chocolate chips.
Step 7
Mix to combine.
Step 8
Spoon the batter into the muffin 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!) If you use wrappers, you can transfer the muffins to a cooling rack or wire rack to cool. Enjoy!
How to Serve Gluten Free Chocolate Chip Banana Muffins
Serve these moist 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 bread muffins are a kid-friendly & adult-loved snack! Packed with healthy, allergy-friendly ingredients.
Mary’s Tips & Tricks
Storage: Store leftover banana muffins in an airtight 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. You can always make my gluten free banana muffins made with 1:1 gluten free flour! Sub sunflower seed butter for any nut butter (but beware it turns stuff green!)
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 Enjoy Life. If you prefer your gluten-free banana muffins without chocolate chips, feel free to omit them. You could also use chopped walnuts to make banana walnut muffins.
FAQS
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!
Actually, yes! The mixture of coconut flour and almond flour makes these paleo banana muffins perfectly moist, crumbly, with the perfect muffin structure. They don’t get quite as fluffy as regular muffins, but they are totally delicious.
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 Gluten-Free Muffin Recipes
Gluten Free Banana Bread Muffins
Equipment
- Mixing bowls
Ingredients
- 3 medium-sized ripe bananas, mashed
- 2 eggs
- ⅓ cup smooth nut butter, I used Almond butter from Costco!
- ⅓ cup maple syrup
- 1 tsp vanilla extract
- 1 ¼ cup almond flour
- ¼ cup coconut flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
- ¾ cup chocolate chips , + more for topping
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
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
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This post was published on March 12, 2022 and updated with new copy and photos on February 14, 2024.
They are delicious! They are SO easy to make!
Our favorite muffin recipe for years!
My family loved this! The only muffins we make now. So moist, yummy deliciousness 🥰
Thanks Theresa!
These were GREAT! Thank you so much!!!
Thanks Lori!
I made without chocolate chips because I didn’t have. I also used honey because it’s what I had on hand. They are delicious , I think next time I will use less honey because I’m not sure I needed it. Overall a great muffin that I plan to try different ways.
So glad you enjoyed them!
These are the best banana muffins. I use the Hu Kitchen gems to make them refined-sugar free. Delicious.
Thanks Kristen! so glad you love them
We’ve made these a few times and they are always delicious. Thank you!
Thanks Danielle!
Thanks Sarah!
Can we skip the maple syrup and salt? I want to make this for my baby, but salt and syrup isn’t recommended for his age! (8months) I’m skipping the chocolate too.
Yes it should still work!