Gluten Free Banana Muffins

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

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. Do not use melted coconut oil.

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. If you are dairy free, make sure to use dairy-free chocolate chips.

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 gluten-free chocolate chip banana 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 or stir 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, large eggs, and pure vanilla extract to the mashed bananas. With a whisk, combine the wet ingredients.

Step 4: Add the solid coconut oil to the flour mixture (dry ingredients). Mix at a low speed until it resembles a mealy powder 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 dark chocolate chips. If you want to add some chopped nuts such as chopped walnuts or pecans for some extra protein, please add them with the chocolate

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. I like to just go ahead and scoop them into the muffin tins so when I am ready to bake, I don't have to wait around.

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

These easy Gluten-Free Banana 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