Easy Gluten-Free Banana Chocolate Chip Muffins

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These gluten-free chocolate chip banana muffins ares soft, moist, and made with wholesome ingredients like almond flour, ripe bananas, and maple syrup.

They’re a better for you treat with less sugar than many traditional muffins while still tasting like dessert.

And you’d never guess that these are gluten-free– the combination of almond flour and oat flour creates a soft, tender texture thats tastes just like a traditional banana muffin. No weird textures over here!

Step 1: Start by pre-heating the oven to 350° F. Add the oat flour and almond flour into one bowl. Add the baking soda and salt, and then whisk and set aside.

PRO TIP: You can find oat flour pre-milled at most stores. In a pinch, you can blend dry oats in a high speed blender.

Step 2: Add bananas, maple syrup, melted butter, and vanilla bean paste to a large bowl. Mash banana with whisk and then whisk together to incorporate ingredients until smooth. Then add room temperature eggs and whisk just until combined.

Step 3: Add the dry ingredients to the bowl and whisk until combined. Do not overmix.

Step 4: Line a mini muffin tray with paper liners and fill each cup almost to the top with batter. Top each muffin with chocolate chips, gently pressing them into the batter.

For full-size muffins, the chocolate chips can be stirred directly into the batter before filling the muffin cups.

PRO TIP: I use sugar-free chocolate chips to lower the overall sugar content of these muffins. This brand tastes great, but dark chocolate or semi-sweet chocolate chips can also be used.

Step 5: Bake on middle rack in oven at 350 ° F for 14-15 minutes. Muffin tops should let set and be slightly golden before removing from the oven. Set tray on cooling rack for 5 minutes. Remove muffins and let cool on rack for another 15-20 minutes.

Store on the counter in an airtight container for 2-3 days, or freeze immediately to preserve freshness. Serve at room temperature. Enjoy these delicious muffins and try not to eat them all at once!

Soft Gluten-Free Banana Chocolate Chip Muffins

Soft and fluffy mini banana chocolate chip muffins made with simple ingredients and plenty of chocolate chips. Perfect for breakfast, snacks, and lunchboxes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Chill Time 5 minutes
Total Time 30 minutes
Servings: 12 people
Course: Dessert, Muffin, Snack
Cuisine: American, Canadian
Ingredients Equipment Method Notes

Ingredients
  

  • 1¼ cup oat flour
  • 1¼ cup almond flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 2 bananas medium
  • 2 eggs room temperature
  • ½ cup maple syrup
  • 4 tbsp unsalted butter melted
  • 1 tbsp vanilla bean paste or vanilla extract
  • ¾ cup sugar-free or semi-sweet chocolate chips or dark chocolate

Equipment

  • 1 Whisk
  • 2 Large bowls

Method
 

  1. Preheat oven to 350°F (175°C). Line a mini muffin tray with paper liners.
  2. In a large bowl, whisk together the oat flour, almond flour, baking powder, and salt. Set aside.
  3. Add the bananas, maple syrup, melted butter, and vanilla bean paste into a separate large bowl. Mash bananas with the whisk and then start whisking in the bowl to incorporate the ingredients. Continue whisking until the mixture is mostly smooth.
  4. Add the room temperature eggs and whisk until incorporated. Do not over-mix.
  5. Divide the batter evenly among the muffin cups, filling nearly to the top.
  6. Sprinkle chocolate chips evenly over the muffins, and give a quick stir with a straw or toothpick to ensure each bite is loaded with chocolate chips.
  7. Bake for 14-15 minutes, or until tops are lightly golden and a toothpick inserted into the centre comes out clean.
  8. Let muffins cool in pan for 3- 5 minutes, then remove and place on a wire rack to cool completely.

Notes

  • For full-sized muffins, divide the batter among a standard 12 cup muffin tin and bake for 18-22 minutes, or until a toothpick inserted into the centre comes out clean. 
  • Very ripe bananas will give the muffins the best flavour and natural sweetness. 
  • Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.