Gluten Free Chocolate Banana Muffins

Recipe Ingredient Notes

Gluten Free Flour: I have tested this recipe with my own gluten free flour blend, King Arthur Measure for Measure and Cup4Cup. The muffin batter made with Cup4Cup was gummier which is caused by its high cornstarch content. Also, the muffins baked with Cup4Cup did not rise as high as the muffins made with my own flour blend or the gluten free flour from King Arthur. This most likely happened because Cup4Cup contains less brown rice flour which provides structure.

Dutch Processed Cocoa Powder: I highly recommend using dutch processed cocoa in this recipe for Gluten-Free Chocolate Banana Muffins. Dutch-processed cocoa produces richer, fudgier flavors. I am a big fan of deZaan Dutch Processed Cocoa Powders but to be honest, there is nothing wrong with Hershey Special Dark. If you use Natural Cocoa Powder in this recipe, the muffins may be dry and lighter in color.

Chocolate Instant Pudding Mix: While testing this recipe for Chocolate Banana Muffins I had issues with the fact that the chocolate muffins did not taste "very chocolatey". Adding more Cocoa Powder dried them out and adding more chocolate chips made them very messy. But adding instant chocolate pudding mix, such as Jell-O, to the muffin batter not only increased the chocolate flavor but also keeps the muffin moist. Jell-o Instant Chocolate Pudding and Cook & Serve (which both can be used in this recipe) are gluten-free and dairy-free.

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, just make sure to discard the water they release after thawing. This recipe calls for 160 grams of mashed bananas for the batter. That should be just about 2 medium-sized bananas.

Toppings & Add-ins: You can add chocolate chips to the muffin batter if you like. Dark Chocolate or a mix of dark and milk. I topped my chocolate banana muffins with chopped-up toffee bars.

Equipment needed to make Chocolate Banana Muffins

This recipe for Gluten-Free Chocolate Banana Muffins does not require a mixer or any fancy tools but you will need a few basic tools to successfully make this recipe.

A Muffin tin: I use a regular-sized muffin tin for this recipe which holds 12 regular-sized muffins/cupcakes.

Muffin Liners: You can either use regular-sized muffin/cupcake liners for this recipe or Tulip Style Muffin Liners if you would like to make larger muffins. (this recipe makes 6 regular sized muffins and 4 large muffins)

Portion scooper: The easiest way to portion out muffins is by using a large scooper. I use the same yellow scoop I use to portion out cookies to portion out my muffin batter.

Additional tools needed: A digital kitchen scale, a whisk, a spatula, two bowls, sifter to sift together dry ingredients

How to make Chocolate Banana Muffins

This recipe for Gluten-Free Chocolate Banana Muffins comes together in no time. Plus, it's a one-bowl recipe, and the muffin batter can be mixed by hand. No need to bring out the stand mixer or even an electric hand mixer. The key is to sift together the dry ingredients; this way, there won't be any "pockets" of cocoa powder or baking powder in your finished muffins.

1. In a small bowl sift together the gluten free flour, cocoa powder, instant pudding mix, baking powder and kosher salt. Set them aside.
2. For bakery-style muffins, line every other cup of a 12-count muffin pan with 6 muffin liners, leaving some empty spaces between each liner. Lining every other muffin cup helps create more space around each muffin, allowing for better air circulation and more even heat distribution. This results in larger, fluffier muffins with higher, domed tops, which gives them that classic bakery-style appearance. The extra space also helps prevent overcrowding, allowing the muffins to rise more freely.
3. In a medium bowl, mash up the 160 grams of ripe bananas with a fork until they are like mush. It's okay if there are still a few bigger chunks.

4. Add the whole egg, oil (vegetable or canola oil works great here), granulated sugar, brown sugar and a generous teaspoon of vanilla extract. Whisk the ingredients together until combined.
5. Add the dry ingredients to the wet ingredients and whisk together. You may need to switch to a flexible spatula if the batter becomes to thick to whisk.
6. With a flexible spatula fold in any add in's you want to add to your chocolate muffins. Like chocolate chips or chopped walnuts, pecans, or even peanuts for a crunchy texture. I like adding chopped up toffee candy bars to mine or peanut butter chocolate chips if I happen to have some on hands.

7. Retrieve the prepared muffin pan and divide the chocolate banana muffin batter between the papers with the large cookie scoop. I fill mine almost to the rim. This way they will have a beautiful bakery style dome.
8. Top the muffins with extra chocolate chips if you like. Alternatively, try a delicious peanut butter swirl. Simply heat 20-30 grams of peanut butter in the microwave for 10-15 seconds to soften it. This will make it easier to swirl. Then, spoon about 1 teaspoon of the softened peanut butter onto each muffin. Use a toothpick, skewer, or the tip of a butter knife to gently swirl it into the batter. Be careful not to overmix - just a few swirls will create a beautiful marbled effect.
9. Place the gluten-free muffins in the fridge while the oven preheats to 425F. 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!.
10. Once the oven is fully preheated, bake the chocolate banana muffins for 7 minutes at 425F. After 7 minutes reduce the oven temperature to 350F (without opening the oven door) and continue to bake the muffins for 11-13 minutes or until a toothpick comes out *almost* clean. The muffins are done with the top springs back when lightly touched.
11. Remove the gluten free muffins from the oven and allow them to cool in the pan for 5-10 minutes before transferring to a wire rack and allowing them to cool completely.