These gluten-free banana chocolate chip muffins are moist with banana flavour, filled with mini chocolate chips, and finished with a crunchy sugared top. These bakery-style muffins are the perfect snack and are super freezer-friendly! They are easily made dairy-free.
These Gluten Free Banana Chocolate Chip Muffins are moist, subtly sweet, and packed full of banana flavour with mini chocolate chips. They are perfectly fluffy with a sky-high crispy muffin top. These muffins can also be made entirely dairy-free!
Enjoy for breakfast, a snack, dessert, or on-the-go. These are sure to blow away any gluten-free muffin you've ever made before! Deliberate ingredients create the best bakery-style gluten-free muffin, fit with a moist, fluffy centre and a crispy sugared top.
With just a few minutes of hands-on time, you can prepare the perfect gluten-free banana chocolate chip muffins.
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Why You'll Love This Recipe
- Allergy-friendly for everyone to enjoy. These muffins are gluten-free and dairy-free. They do contain almond flour, which could be substituted for additional gluten-free all-purpose flour if required.
- Bakery quality at home. No need to spend $6 a pop when you make them at home! These muffins are moist and fluffy with simple ingredients and a bakery-style crispy sugared top.
- Freezes well for later. See below for storage and freezing instructions. These muffins are a great way to keep breakfast and snacks on hand.
The Science Behind Perfect Gluten-Free Muffins
Baking is a science. And gluten-free baking can sometimes feel like a mad science. 🙃 In any baked good recipe, specifically these gluten-free muffins, a carefully curated ingredient list and procedure is created to achieve the perfect desired results, and be repeatable every time. Desired results of course being a moist and fluffy muffin, with a tall and crispy muffin top.
Here are some reasons why these Gluten-Free Banana Chocolate Chip Muffins work so well:
- Hotter than normal oven. These muffins bake at 375ºF. This higher than normal temperature causes the muffins to spring up initially, forming a nice crispy top while the middle continues to cook.
- Cold ingredients. Keeping the butter, eggs, and milk relatively cold will keep the batter cool. A cool batter + a hot oven = massive oven spring = tall beautiful muffins!
- Lots of acid. Lemon juice plus a dairy-free buttermilk provide lots of acid in this muffin batter. This will provide a vigorous lift once mixed with the baking powder and baking soda in the hot oven.
- Moist ingredients. If you want moist muffins, you need to have moisture! Brown sugar, bananas, milk, and almond flour add to this effect for a moist and tender crumb.
- Bakery quality muffin top. Sprinkling the top of the unbaked muffin batter with coarse or raw sugar will result in a beautiful crusty muffin top, worthy of the top spot in a bakery!
Following the methods outlined in this blog post will result in beautiful banana muffins, every time. This method and ingredient structure can also be transferred to other delicious muffin flavours like my gluten-free white chocolate raspberry muffins, gluten-free blackberry muffins, gluten free pumpkin banana muffins, etc.
Don't like bananas? Try my gluten-free chocolate chip muffins that taste just like Tim Horton's!
Ingredient Notes
Here is everything you'll need to make these dairy-free and gluten-free banana chocolate chip muffins:
- Dairy-free butter: Use a block of dairy-free butter like the Becel block. If you don't have to be dairy-free you can use regular butter. Ensure it is softened but cool.
- Brown sugar: Or coconut sugar if you prefer.
- Eggs: Ensure they are cold right from the fridge.
- Ripe bananas: The darker, the better! Overripe bananas provide more moisture, sweetness, and banana flavour to these delicious muffins.
- *Dairy-free buttermilk: Mix ½ cup cold dairy-free milk with 1½ teaspoon lemon juice. Allow to sit for 10 minutes before using. This mock buttermilk mixture will provide additional acid to produce a nice rise in the muffins.
- Lemon juice: This acid reacts with the baking soda to initiate a high and fast rise in the oven.
- Vanilla extract
- Gluten-free all-purpose flour with xanthan gum: I often use Bob's Red Mill 1:1 Baking Flour (blue bag). Any all purpose gluten-free flour blend should work
- Almond flour: The addition of some almond flour makes these muffins ultra-moist. If you cannot have almond flour, you can substitute an equal amount of additional gluten-free all-purpose flour, however the muffins may be slightly more dry and dense.
- Baking soda & baking powder: The combination of both leaveners produces the perfect muffin rise!
- Dairy-free chocolate chips: I use the mini chips from Enjoy Life Foods.
- Additional chocolate chips and coarse sugar for topping: In place of the coarse sugar, I have used raw sugar before with the same results of a crispy top!
Substitutions
While this muffin recipe is crafted with optimal flavour pairings, there are a few areas in which you have the ability to make it your own! Here are some suggestions:
- Dairy. Both regular dairy products and dairy-free options will work for the butter and buttermilk in this recipe. See note for how to make your own buttermilk in 5 minutes.
- Almond flour. If you can't have almond flour, substitute an equal amount of regular gluten-free all-purpose flour.
- Add nuts to the batter. Reduce the chocolate chips to ½ cup, and add ½ cup of chopped pecans, walnuts, or any other favourite nut to make banana nut muffins.
- Use different types of chocolate. Use dark, milk, or white chocolate (ensuring it is dairy-free if required). Try chopped chunks instead of mini chips for more gooey chocolate pieces.
- Add cinnamon. Cinnamon and banana go quite well together! Add about ½ teaspoon to the batter for a spicy kick.
Step-by-Step Instructions
Be sure to read the recipe card below for the full ingredient list and instructions.
(Prep) Preheat the oven to 375°F and line a 12-cup muffin tin with muffin liners. I like to take some coconut oil on my hands and rub it over the top surface of the tin to ensure that if the muffins grow over the edge, they will not stick.
(1) Add the dairy-free butter to the bowl of a stand mixer fitted with the paddle attachment. If you don't have a stand mixer, place the butter in a large bowl and use a hand mixer with beaters. Beat the butter on medium-high speed for 3 minutes, until lighter in colour.
Add the brown sugar to the bowl and beat for another 3 minutes, until fluffy and completely dissolved into the butter. Stop to scrape down the sides and bottom of the bowl with a rubber spatula as needed.
(2) Beat in the eggs, one at a time. Then beat in the bananas until they are mashed bananas. The batter will look curdled but don't worry. Mix in the dairy-free buttermilk, lemon juice, and vanilla extract. Start on low speed to avoid sloshing.
(3) In a separate bowl, combine all of the dry ingredients: gluten-free flour, almond flour, baking soda, baking powder, and salt. Pour half of the dry ingredients into the wet ingredients and mix until combined, starting on low speed.
Add the remaining dry ingredients and beat gently until combined. Stop the mixer and use a rubber spatula to scrape the bottom and sides to mix in any dry spots. The batter will be fairly thick.
(4) & (5) Mix the chocolate chips with a teaspoon of gluten-free all-purpose flour before pouring them into the batter. This will help to avoid them sinking straight to the bottom. Incorporate the chocolate chips gently with a rubber spatula.
(6) Use a large ice cream scoop (equal to about ¼ cup measuring cup) to fill the lined muffin pan. Distribute the batter evenly among 12 muffins.
Expert Tip: To achieve smooth, round muffin tops, take a spoon and run it under cold water. Dry lightly, then run the back of the spoon over the top of a muffin. This will smooth any spikey bits on the muffin top that could burn. Repeat, rinsing the back of the spoon before each muffin.
Sprinkle the tops of the muffins with additional chocolate chips and coarse sugar. This will result in a nice crunchy muffin top.
(7) Bake for 23-25 minutes until a toothpick inserted in a middle muffin comes out clean. Allow to cool in the pan for 15 minutes before removing to a wire rack. Enjoy warm or allow to cool completely.
How to Serve
There are many ways to enjoy these gluten-free banana chocolate chip muffins. Here are some suggestions:
- Eat for an easy breakfast alongside some Gluten-Free English Muffins, Gluten-Free Cheese Scones, or a Tropical Bahama Mama Smoothie.
- Bring on the go with you as a snack.
- Heat it up and spread with dairy-free butter or nut butter.
- Enjoy with a warm dairy-free pumpkin spice latte.
- Enjoy on their own.
Storage & Freezing
Storage Instructions: Muffins are best on the day they're baked. They will keep on the counter for 24 hours. Following that, place in an airtight container at room temperature for up to 3 days. If you find them a bit tough, place in the microwave for 20 seconds before eating. After 3 days, I recommend freezing any uneaten muffins.
Freezing Instructions: Wrap muffins in plastic wrap or aluminum foil and place in an airtight, freezer-safe container. Freeze for up to 2 months. To thaw, either place muffins on the counter overnight, or microwave in 30 second intervals until thawed. Be careful, it may be hot inside.
Expert Tips
- Keep the ingredients cold. Remember, cold ingredients + hot oven = magically tall muffins.
- Really cream the butter and brown sugar together. This technique makes these muffins taste just like they came from a bakery!
- To achieve smooth, rounded muffin tops: Take a spoon and run it under cold water. Dry lightly, then run the back of the spoon over the top of a muffin. This will smooth any spikey bits on the muffin top that could burn. Repeat, rinsing the back of the spoon before each muffin.
- Do NOT open the oven door! This would lower the oven temperature and risk your chances of producing gorgeous, tall muffins.
- Putting the muffins in an airtight container will soften the crispy sugared top. Because I like a crisp muffin top, I like to leave the muffins out on the counter for the first 24 hours. After that I do recommend putting them in a closed container, as they will go stale quickly if not.
Frequently Asked Questions
While these gluten-free muffins can also be made entirely dairy-free, eggs are an important factor in the rise and texture of these muffins. You could certainly try to use an egg replacer like flax or chia seeds, but note that it is untested with this recipe. The egg is the only thing that would need to be changed to make this recipe vegan. If you try it, let me know in a comment below!
I've tested these gluten-free muffins with a flour that is a 1:1 all-purpose baking mix. It is rice flour and starch based, with added xanthan gum. Using a flour with similar ingredients that is designed to be a 1:1 flour is important for similar results. I often use Bob's Red Mill 1:1 Baking Flour (in the blue bag).
Yes, they freeze great. Wrap muffins in plastic wrap or aluminum foil and place in an airtight, freezer-safe container. Freeze for up to 2 months. To thaw, either place muffins on the counter overnight, or microwave in 30 second intervals until thawed. Be careful, it may be hot inside.
This recipe is designed with optimal ingredients and methods to ensure beautiful, tall muffins. If your muffins grew nicely in the oven, then sank as they cooled, there are a few things that may have gone wrong.
1) Too much leavening agent (baking powder or baking soda).
2) Over-mixed batter. Remember to gently incorporate wet and dry ingredients.
3) The muffins were not cooked all the way through yet.
Now you have a delicious gluten-free breakfast, snack, dessert—you name it! These dairy-free and gluten-free banana chocolate chip muffins are moist, flavourful, and taste just like they came from a bakery. Perfect to share with your family and friends!
More Banana Recipes
- The Best Gluten-Free Banana Bread
- Gluten-Free Vegan Banana Cookies
- Gluten-Free Carrot Banana Muffins
- Gluten-Free Banana Cake with Cream Cheese Icing
- Gluten-Free Pumpkin Banana Muffins
- Gluten-Free Banana Chocolate Chip Cookies
- Tropical Bahama Mama Smoothie
Related Recipes
- Classic Moist Blueberry Muffins
- Fruit Salad with Orange Juice Dressing
- Restaurant Style Blender Salsa
- Gluten Free Banana Carrot Muffins
Have you made these gluten-free banana chocolate chip muffins? I'd very much appreciate it if you leave a 5-star rating ⭐️⭐️⭐️⭐️⭐️ & review below, and tag me on instagram @fromoliviaskitchen!
Recipe
Gluten-Free Banana Chocolate Chip Muffins
Equipment
- Stand mixer or hand mixer
- 12-cup muffin tin
- Paper muffin cup liners
Ingredients
- ½ cup butter softened but cool, use dairy-free if preferred
- ⅔ cup packed brown sugar
- 2 eggs cold
- 3 very ripe bananas
- ½ cup buttermilk see note for making your own.
- 2 tablespoon lemon juice
- 2 teaspoon vanilla extract
- 2 cups gluten-free all-purpose flour with xanthan gum I use Bob's Red Mill 1:1 All-Purpose Baking Flour (in the blue bag).
- ¾ cup almond flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup dairy-free chocolate chips I use the mini chips from Enjoy Life Foods
- Additional chocolate chips and coarse sugar for topping
Instructions
- Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners. I like to take some coconut oil on my hands and rub it over the top surface of the tin to ensure that if the muffins grow over the edge, they will not stick.
- Add the dairy-free butter to the bowl of a stand mixer fitted with the paddle attachment. If you don't have a stand mixer, place the butter in a large bowl and use a hand mixer with beaters. Beat the butter on medium-high speed for 3 minutes, until lighter in colour. Add the brown sugar to the bowl and beat for another 3 minutes, until fluffy and completely dissolved into the butter. Stop to scrape down the sides and bottom of the bowl with a rubber spatula as needed.
- Beat in the eggs, one at a time. Then beat in the bananas until broken into small chunks. The batter will look curdled but don't worry. See step-by-step photos in the blog post.
- Mix in the dairy-free buttermilk, lemon juice, and vanilla extract. Start on low speed to avoid sloshing.
- In a separate bowl, combine all of the dry ingredients: gluten-free flour, almond flour, baking soda, baking powder, and salt. Pour half of the dry ingredients into the wet ingredients and mix until combined, starting on low speed. Add the remaining dry ingredients and beat gently until combined. Stop the mixer and use a rubber spatula to scrape the bottom and sides to mix in any dry spots. The batter will be fairly thick.
- Mix the chocolate chips with a teaspoon of gluten-free all-purpose flour before pouring them into the batter. This will help to avoid them sinking straight to the bottom. Incorporate the chocolate chips gently with a rubber spatula.
- Use a large ice cream scoop (equal to about ¼ cup measuring cup) to fill the lined muffin tin. Distribute the batter evenly among 12 muffins. Tip: To achieve smooth, round muffin tops, take a spoon and run it under cold water. Dry lightly, then run the back of the spoon over the top of a muffin. This will smooth any spikey bits on the muffin top that could burn. Repeat, rinsing the back of the spoon before each muffin.
- Sprinkle the tops of the muffins with additional chocolate chips and coarse sugar. This will result in a nice crunchy muffin top.
- Bake for 23-25 minutes until a toothpick inserted in a middle muffin comes out clean. Do not open the oven door until at least 20 minutes have elapsed. Allow to cool in the pan for 15 minutes before removing to a wire rack. Enjoy warm or allow to cool completely.
Notes
- Dairy: Both regular dairy products and dairy-free options will work for the butter and buttermilk in this recipe.
- Buttermilk: Mix ½ cup cold (dairy-free) milk with 1½ teaspoon lemon juice. Allow to sit for 10 minutes before using.
- Almond Flour: If you can't have almond flour, substitute an equal amount of regular gluten-free all-purpose flour.
- Add-ins: Add chopped nuts, ½ teaspoon of cinnamon, or a different type of chocolate to change up these muffins.
- Storage: Muffins are best on the day they're baked. They will keep on the counter for 24 hours. Following that, place in an airtight container at room temperature for up to 3 days. If you find them a bit tough, place in the microwave for 20 seconds before eating. After 3 days, freeze any uneaten muffins.
- Freezing: Wrap muffins in plastic wrap or aluminum foil and place in an airtight, freezer-safe container. Freeze for up to 2 months. To thaw, either place muffins on the counter overnight, or microwave in 30 second intervals until thawed. Be careful, it may be hot inside.
Chantelle says
Family favourite!! Absolutely loved this recipe! It was my first one to try and they came out so delicious, even my 4 year old loved them!
Thank you for sharing!
Olivia Parsons says
Hi Chantelle, Thanks for your comment. I am so happy to hear your family loved these muffins. They're a fan-favourite over here too. Enjoy!
Rachel says
Since being gluten free on year ago I’ve tried a number of muffin recipes. To say they’ve all failed is an understatement. These were perfect and delicious and you wouldn’t know they were gf.
Thank you!!
Olivia Parsons says
Rachel—I'm so glad you were finally able to have delicious gluten-free muffins! Thanks for your kind review.
Lisa says
These were so good! Definitely will repeat multiple times! Do you think I can use this recipe for blueberry muffins too?
Olivia Parsons says
So glad to hear you enjoyed, Lisa! You could absolutely add blueberries, about 1 cup I'd say.
Eithne M says
First time making these and they turned out so delicious!! Can't wait to make them again
Erika says
Awesome!!