Just like gluten-free banana bread, these gluten free banana muffins are the perfect way to use up those overripe bananas sitting on your kitchen counter. Gluten-Free Banana Chocolate Chip Muffins are quick and easy to make with simple ingredients. Enjoy them as an easy breakfast option or a healthy snack.
Unlike my other gluten-free muffin recipes, this recipe is made with solid coconut oil. This not only gives them a lovely hint of coconut but also keeps them moist for days. Plus it makes it even easier to turn this recipe into Gluten Free Dairy Free Banana Chocolate Chip Muffins.
- Recipe Ingredients Notes
- Brown Sugar Streusel Topping
- How to make Gluten Free Banana Muffin Batter
- How to bake Gluten Free Banana Muffins
- Storage & Freezing Tips
- FAQ about Gluten Free Banana Muffins
- Baking in grams
- Note about Ovens and Oven Temperatures
- Substitutions and Modifications
- 📖 Recipe
- 💬 Comments
Recipe Ingredients Notes
Gluten-Free Flour: In this gluten-free banana muffin recipe I use my gluten-free flour blend. I also tested this recipe with Bob’s Red Mill 1 – to 1 and King Arthur Measure for Measure Flour and both blends work great. This does not mean other brands will not work in this recipe. I just have not tested them in this application. Flour blends used to develop this great recipe do contain xanthan gum.
Almond Flour: Gluten Free Muffins tend to have a very blah structure and crumb - this is why I love adding almond flour to the dry mix. Make sure to use Almond Flour since Almond Meal tends to have a coarse texture.
Coconut Oil: Coconut oil is the fat in this gf banana muffin recipe. You can either use unrefined (also known as virgin) or refined coconut oil. The oil needs to be solid since it is replacing the butter.
Bananas: For the best results use ripe bananas, with a lot of brown spots but aren’t mushy. You can also use frozen bananas for this recipe. To freeze bananas, just place them with their peel in the freezer. When ready to use them, place them in a bowl and allow for them to thaw at room temperature. Please be aware that they will release some liquid which you can discard.
Sour Cream: Sour Cream or Greek Yogurt not only provides flavor in these Gluten Free Banana Chocolate Chip Muffins but is also a binder that produces a thick batter. The thick batter tends to rise higher when baked. This means the muffins will have a beautiful bakery-style high-rise dome.
Chocolate: Can't make Banana Chocolate Chip Muffins without chocolate. I like to use a chopped-up chocolate bar instead of chocolate chips since the chocolate melts into the muffins while baking. It creates little chocolate pockets. I use 60% dark chocolate but semi-sweet chocolate or milk chocolate would be delicious here.
Spices: I like to add ground cinnamon, nutmeg, and a pinch of ground cloves to this banana muffin recipe. If those spices are not your thing, feel free to omit them.
Brown Sugar Streusel Topping
You can either make the Brown Sugar Streusel first thing and place it in the fridge while you prepare the muffin batter OR you can make it while the unbaked banana almond muffins are resting in the fridge.
This gluten-free brown streusel can be made in one bowl. Combine the dry ingredients (sugar, flour, salt, cinnamon) in a large bowl and with a fork or your hands work in room temperature butter until it resembles crumbles. Make sure your butter is not too soft. It should not appear greasy. Store the crumble in the fridge until you are ready to use it. You can also make a bigger batch and freeze it.
How to make Gluten Free Banana Muffin Batter
The beauty of this gluten-free banana chocolate chip muffin recipe is the fact that the eggs, sour cream (or greek yogurt), and coconut oil don't need to come to room temperature or be melted. The coconut oil needs to be solid for this recipe to work.
This recipe will make 12-16 muffins. Since I do have multiple muffin pans, I scoop all the muffins at once BUT only bake one muffin tin at a time. The second pan will rest in the fridge until it is turn.
Like all my other gluten-free muffin recipes, these muffins benefit from a 20-30 minute chill prior to baking.
Step 1: Line your muffin pan with 12 muffin liners and set aside. These liners are sometimes called Muffin Cups or Cupcake liners. This recipe will make 12-16 muffins.
Step 2: Sift together gluten-free flour, almond flour, cornstarch, baking powder, baking soda, kosher salt, cinnamon, ground nutmeg, cloves, and granulated white sugar in the bowl of your stand mixer.
Step 3: In a separate large mixing bowl mash the ripe bananas with a fork. Add the sour cream, eggs, and vanilla extract. With a whisk, combine the wet ingredients.
Step 4: Add the solid coconut oil to the dry ingredients. Mix at a low speed until it resembles a mealy powdered and the big chunks of coconut oil are the size of lentils. It is okay if there are some visible small chunks of coconut oil. (The chunks of coconut oil displayed in the photo are too big but this was the only way to get a photo of the coconut oil)
Step 5: Add the wet ingredients to the dry ingredients and mix at a medium-low speed until a thick batter forms.
Step 6: With a rubber spatula fold in the chopped chocolate or chocolate chips.
At this point, you can store the banana chocolate chip muffin batter in your fridge for up to 3 days. Please be prepared it will need to sit at room temperature for a bit to become scoopable again.
How to bake Gluten Free Banana Muffins
Step 1: Using a large cookie scoop (like this #20 scoop) fill each cup with batter all the way to the top.
Step 2: Drop a few chocolate chunks on each muffin. Top them with a generous amount of brown sugar streusel. Use your hands to gently press it on top of your muffin batter.
Step 3: Place the gluten-free muffins in the fridge while your oven preheats to 350F. Allowing the batter to rest, even if it’s just 15-30 minutes will help hydrate the flour which builds a better crumb. Also – cold muffin batter will rise higher!
If you only have one muffin pan, you can allow the remaining muffin batter to sit in the mixing bowl and place it in the fridge.
Step 4: Bake the banana muffins at 350F for 25 minutes until they are golden brown. I always check the doneness after 24 minutes. The muffins are done when until they are golden brown and a toothpick inserted in the center comes out clean. Make sure not to overbake them. That will cause them to dry out.
Step 5: Allow the gluten-free chocolate chip muffins to cool in the muffin pan for 5-10 minutes before transferring them to a wire rack/cooling rack. I use a spoon or a butter knife to remove them from the muffin pan. There will be some “loose streusel” – it makes a fabulous snack. If you allow them to cool completely in the muffin tin, the heat can't escape and the muffin papers will be soggy.
Allow the muffins to cool completely on a wire rack.
Repeat the baking process with the remaining gluten-free muffin batter.
Storage & Freezing Tips
Gluten-Free Banana Chocolate Chip Muffins tend to be very moist and have the tendency to become soggy if they sit for an extended period of time in an airtight container. To avoid this, I recommend placing a sheet of paper towels on the bottom of the container before adding the fully cooled banana muffins. Top with another piece of paper towels before putting the light on the container. The paper towels will act as a sponge and will absorb moisture.
This storage trick can be applied to all of my muffin and quick bread recipes.
Store the muffins in an airtight container for 2-3 days. If the paper towels become damp, I recommend replacing them.
To freeze the gluten-free muffins, place them on a sheet tray and pop them in the freezer for 30-45 minutes or until they are solid. Once frozen transfer them to an airtight container or freezer bag. Freeze up to 3 months. When ready to eat, allow for them to thaw at room temperature or nuke in the microwave for 15-30 seconds.
FAQ about Gluten Free Banana Muffins
The main difference between those two products is the product is processed and which coconut meat is used. Unrefined coconut oil is made with fresh coconut meat that is pressed to extract the oil. This oil has a mild coconut flavor and smell to it which goes very well with the bananas used in these gluten-free banana chocolate chip muffins. Refined coconut oil on the other hand is made with dried coconut meat and has a neutral taste and smell.
I tested this recipe with refined and unrefined coconut oil. The visual result was not different but the muffins made with unrefined coconut oil had a lovely hint of coconut to them. So the choice is up to you. If you love coconut, use the unrefined. If you don't care for coconut, use refined.
If you do not want to use coconut oil, please replace it with an equal amount of COLD butter. Oil, such as grapeseed oil or canola oil, will not work in this recipe.
To make this recipe with all-purpose flour replace the flour with 280 grams of all-purpose flour. Still add the cornstarch and almond flour as directed in the recipe.
With just a few ingredient swaps (butter in the streusel to dairy-free butter and dairy-free sour cream instead of regular) you can make this gf banana muffin recipe dairy free. I have not tested this recipe with an egg substitute. Eggs provide structure, leavening, richness, color, and flavor to baked products. By exchanging them for an ingredient like flax eggs or aquafaba you are compromising the final product. If you try this recipe without eggs, feel free to share your experience in the comments below.
Baking in grams
I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and very affordable. You can purchase them on Amazon for less than a set of measuring cups. Measuring cups are very inaccurate and can cause significant errors when it comes to baking. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons.
Note about Ovens and Oven Temperatures
All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.
If you are baking with convection (fan-forced), please adjust the recipes accordingly. Be also prepared that the convection oven can cause your baked goods to dry out quickly and still be raw inside. Be aware that it takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.
Substitutions and Modifications
Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.
For Brown Sugar Streusel
- 100 grams gluten free multipurpose flour
- 50 grams light brown sugar
- 45 grams butter, cold, cut in smaller pieces
- ½ teaspoon cinnamon
- ½ teaspoon kosher salt
For the Gluten Free Banana Chocolate Chip Muffins
- 300 grams free Gluten Free Multipurpose Flour
- 80 grams almond flour
- 20 grams cornstarch
- 150 grams granulated white sugar
- 1 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- pinch of ground cloves
- 325 g brown, ripe bananas
- 150 grams coocnut oil, SOLID
- 115 grams Sour Cream (or Greek Yogurt), full fat
- 2 large eggs, cold
- 1 teaspoon vanilla extract
- 140 grams dark chocolate chips or chopped up dark chocolate bar
For assembling and finishing
- additional chocolate
- Almond Streusel
Make the Streusel Topping
- Combine dry ingredients in a small bowl, add the cold, small cut butter, and with a fork or your hands crumble together until it resembles a streusel topping
- Store in the fridge until ready to use
How to make Gluten Free Banana Muffins
- Line your muffin tin with 12 muffin papers and set aside.
- Sift together gluten free flour, almond flour, cornstarch, white sugar, baking powder, baking soda, cinnamon, nutmeg, cloves and salt in the bowl of your stand mixer fitted with the paddle attachment.
- Add the solid coconut oil to the dry ingredients. Mix at a low speed until it resembles a mealy powdered and the big chunks of coconut oil are the size of lentils.
- In a separate bowl whisk together mashed bananas, vanilla extract, eggs and sour cream.
- Add the wet ingredients to the dry ingredient/coconut oil mixture and blend together. Your batter will be very thick.
- Using a large cookie scoop (like this #20 scoop) fill each cup with batter all the way to the top.
- Drop a few chocolate chunks on each muffin. Top them with a generous amount of brown sugar streusel. Use your hands to gently press it on top of your muffin batter.s.
- Place the muffins in the fridge while your oven preheats to 350F. Resting your muffin batter, even if it's just 15-30 minutes will help hydrate the flour which builds a better crumb.
- Bake the banana muffins at 350F for 24-25 minutes until they are golden brown and a toothpick inserted in the center comes out clean.
- Remove the muffins from the oven and allow them to cool in the muffin tin for a few minutes. Carefully remove from the muffin tin (I use a spoon for this or a butter knife) and allow it to cool on a cooling rack completely.
- These muffins are the best when they are fresh baked but will keep in an airtight container for 4-5 days. You can always freeze them!
Quantity: This recipe will make 12-16 muffins. Since I do have multiple muffin pans, I scoop all the muffins at once BUT only bake one muffin tin at a time. The second pan will rest in the fridge until it is turn.
Coconut Oil: the coconut oil used in this delicious recipe needs to be solid. Melted coconut oil will not work.
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Amount Per Serving: Calories: 350
Calories are a guestimate and randomly generated.