Gluten Free Banana Bread Muffins
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.
TABLE OF CONTENTS
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
Paleo Orange Cranberry Muffins
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section. Or, follow me on Facebook, Pinterest or Instagram today!
Gluten Free Banana Bread Muffins
Ingredients
- 3 medium-sized ripe bananas, mashed
- 2 eggs
- â…“ cup smooth nut butter, I used Almond butter from Costco!
- â…“ 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
Equipment
- 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.Â
- 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
This post was published on March 12, 2022 and updated with new copy and photos on February 14, 2024.
38 Comments on “Gluten Free Banana Bread Muffins”
My daughter has been begging to make muffins! This was was the perfect recipe! Gluten and dairy free for me and so yummy for her! Â Love how tasty your recipes are!!Â
Thanks Meghan! So glad you both enjoyed them!
This recipe was a hit! I made it for my daughter who is dairy and gluten free and the whole family loved it! Waiting for next set of bananas to ripe so I can make another batch!Â
So good! Turned it into banana bread, walnuts on half and chocolate chips on the other 🙂
Yay! Thank you!
Would a GF flour blend work to replace the almond flour? Allergy purposes:)
Yes that should work!
What is a good substitute for coconut flour?Â
Unfortunately I haven’t tested it with any of type of flour. Coconut flour is very dense so you don’t need much of it. You could try almond flour or regular flour, but you would need to do 3 x the amount of coconut flour!
I didn’t try with this but if you use sunbutter and baking powder in a recipe together the final product will turn green!  I know from experience.  It’s a chemical reaction.  Harmless but green!Â
Yes, this is true! Thanks for sharing.
This was so moist and delicious. I baked it as a loaf, increased the time a little and it turned out great!!
Awesome! So glad you could turn it into a loaf and it worked!
These are the BEST!!! I have made them several times now. So yummy and moist. I wish I had found the recipe sooner. This will be my go to recipe when I have very ripe bananas.
So yummy!! These were easy to make and definitely a hit in our house! I may or may have not eaten two in a row!
Made these yesterday for on the go breakfast! WE used a combo of chocolate granola butter and almond butter! They are so good! My girls really enoyed them this morning.
These are delish. I followed the recipe exactly! They are quite sweet which is not a bad thing. The texture is great! I will experiment with using less maple syrup next time and adding walnuts to balance the sweetness more. Thank you!!
These muffins are amazing! We ate them while they were still a little warm.. DELICIOUS!Â
Great muffin! Forgot to put the chocolate chips in but just some on top and they still were yummy!
Meant to leave 5 stars, sorry, not sure how it posted only 4!
I added coconut flakes instead of chocolate chips. Â And topped with coconut so they got a little toasted looking which was so pretty. Â
Yum! Super easy, you probably already have all the ingredients on hand! Very soft and *m word* for an almond flour muffin!Â
My five-year-old and I made these this morning. We used peanut butter at her request but they were otherwise  according to recipe! I inhaled two of them while they were still warm and I had to hide them after she had one!! Sooooo good! I love that there’s no traditional flour and the usual cup of sugar, butter, etc! These will be on repeat!
These are amazing! So easy and the kids loved them 🙂
I made these this morning and they are yummy. Do you keep them in the refrigerator to store them?Â
Yes you can!
What chocolate chips do you use to keep this paleo? I used Enjoy Life semi sweet and then saw they have cane sugar. Â
Hu Kitchen or Eating Evolved!