Got overripe bananas? Turn them into a delicious batch of Gluten-Free Chocolate Banana Muffins with this easy, one-bowl recipe! This simple, small-batch treat is perfect for a quick breakfast or snack. Even better, these muffins freeze beautifully, making them a convenient grab-and-go option whenever you're craving something sweet yet healthy.
Jump to:
- Recipe Ingredient Notes
- Equipment needed to make Chocolate Banana Muffins
- How to make Chocolate Banana Muffins
- Storage & Freezing
- Pro Tips for making Gluten Free Muffins
- How to make Muffin Liners with Parchment Paper
- FAQ for Chocolate Banana Muffins
- Join my Gluten Free Community!
- Note about Salt in my Recipes
- Baking in grams
- Note about Ovens and Oven Temperatures
- Substitutions and Modifications
- More Gluten Free Muffin Recipes
- 📖 Recipe
- 💬 Comments
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.
- In a small bowl sift together the gluten free flour, cocoa powder, instant pudding mix, baking powder and kosher salt. Set them aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!.
- 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.
- 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.
Storage & Freezing
These easy gluten-free banana muffins are incredibly moist, but they can become soggy if stored improperly in an airtight container. To keep your gluten-free muffins fresh, place a sheet of paper towels at the bottom of the container before adding the fully cooled muffins. Then, top with another paper towel before sealing the container. This method helps absorb excess moisture and prevents sogginess.
This storage tip works for all my gluten-free muffin and quick bread recipes.
For best results, store the gluten-free banana muffins in an airtight container at room temperature for 2-3 days. If the paper towels become damp, replace them to keep the muffins fresh longer.
To freeze your muffins, place them on a baking sheet and freeze for 30-45 minutes until solid. Transfer the frozen muffins to an airtight container or freezer-safe bag, and store them in the freezer for up to 3 months. When you're ready to enjoy, thaw at room temperature or microwave for 15-30 seconds.
Pro Tips for making Gluten Free Muffins
Make sure you use ripe, dark bananas. Gluten-Free Chocolate Banana Muffins will taste the best when made with overripe, dark bananas. This recipe also gets a lot of its sweetness from the bananas.
Don't skip the Instant Chocolate Pudding. I highly recommend using instant chocolate pudding to get chocolatey, moist muffins. Instant Pudding Mix is dairy-free and vegan and widely available.
Don't overmix the batter. While we don't have to worry about building up any gluten since we work with gluten-free flours, make sure to stop mixing the batter once all the flour is incorporated. Overmixing can cause dense, rubbery muffins.
Don't overbake the muffins. No one likes dry, overbaked muffins. Make sure to keep an eye on them and don't overbake them. I highly recommend using an oven thermometer to make sure your oven works properly.
Avoid soggy bottoms. Make sure to remove the fully baked muffins from the muffin tin after 5-10 minutes to avoid soggy bottoms.
Rest/Chill the muffin batter. Want tall, impressive bakery-style muffins? Allow the muffin batter to rest overnight before baking. This muffin batter for chocolate banana muffins can be stored unbaked in the refrigerator for up to 3 days.
How to make Muffin Liners with Parchment Paper
I have to admit, even though I bake almost daily I don't always have muffin liners on hand. This is why I love making them with just a sheet of parchment paper at home. You will also need a ruler, a small glass, jar, or measuring cup (with a base that fits into the muffin cups) and a pair of scissors or sharp knife.
I like to keep my liners around 4x4 to 4.5x4.5 inches. I feel like anything bigger than that will result in sloppy looking liners which often become very dark in the oven.
Please watch the video which shows the step by step instructions how to make the liners.
- Cut the parchment paper into 4 x 4 to 4.5 x 4.5 squares. I like doing this by folding the parchment paper so you have a strip of paper that is about 4-4.5" inches wide and 16 inches long. I then fold the parchment strip 3 tips creating the squares. There will be extra parchment paper you can discard. But this is a lot easier than measuring out every piece of paper.
- Place a parchment square over one muffin cup in the tin. Ensure that it's centered.
- Take the small glass or object and place it in the middle of the parchment paper square inside the muffin cup. Gently press down to shape the paper around the sides of the cup. I like to wiggle the glass a bit so ensure the muffin liner stays in the muffin tin.
- Repeat the process for each muffin cup, using a new parchment paper square for each one.
- After these steps, your homemade muffin liners will be ready to use!
FAQ for Chocolate Banana Muffins
Yes. This recipe for Gluten Free Chocolate Banana Muffins can easily be doubled.
Yes. When I owned my bakery, I would make my muffin batter the night before and bake them in the morning. Keep this in mind for the holidays – think fresh-baked muffins on Thanksgiving or Christmas Morning but without making a huge mess in your kitchen the second you get up. Resting the batter for several hours or even overnight gives the starches in the flour more time to absorb the moisture from the liquid ingredients used in the batter. I recommend baking your muffin batter within 48 – 72hrs.
I bake with frozen bananas all the time, and they work just as well as fresh ones. To freeze bananas, simply place them in the freezer with their peel on. When you're ready to use them in a recipe, place the frozen bananas in a bowl and let them thaw at room temperature. Be aware that they will release some liquid during thawing, which you can discard. Once thawed, use the frozen bananas just like fresh bananas in your favorite baking recipes, including muffins and breads.
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Note about Salt in my Recipes
I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.
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 easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. 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. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.
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. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since 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.
More Gluten Free Muffin Recipes
📖 Recipe
Gluten Free Chocolate Banana Muffins
Got overripe bananas? Turn them into a delicious batch of Gluten-Free Chocolate Banana Muffins with this easy, one-bowl recipe! This simple, small-batch treat is perfect for a quick breakfast or snack. Even better, these muffins freeze beautifully, making them a convenient grab-and-go option whenever you're craving something sweet yet healthy.
Ingredients
Gluten Free Chocolate Banana Muffins
- 120 grams gluten free multipurpose flour (containing xanthan gum)
- 25 grams unsweetened cocoa powder
- 20 grams Chocolate Flavored Instant Pudding Mix (see Note)
- 1 ¼ teaspoons baking powder
- ½ teaspoon kosher salt
- 160 grams mashed bananas (about 2 medium bananas, weigh after mashing)
- 40 grams light brown sugar
- 40 grams granulated white sugar
- 50 grams neutral oil, such as grapeseed or vegetable oil
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
Optional Add-in and Toppings
- 50-60 grams of chocolate chips plus additional for topping
Instructions
How to Make Bakery-Style Gluten-Free Chocolate Banana Muffins
- In a small bowl, sift together gluten-free flour, cocoa powder, instant pudding mix, baking powder, and kosher salt. Set aside.
- For bakery-style muffins, line every other cup of a 12-count muffin pan with 6 muffin liners, leaving empty spaces between each liner. This spacing helps with air circulation and even heat distribution, resulting in larger, fluffier muffins with a higher dome.
- 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.
- Add a whole egg, oil, granulated sugar, brown sugar, and vanilla extract to the mashed bananas. Whisk until well combined.
- Add the dry ingredients to the wet ingredients and whisk together. If the batter becomes too thick, switch to a flexible spatula.
- Fold in any desired add-ins, such as chocolate chips, chopped walnuts, pecans, or peanuts. For extra flavor, consider adding chopped toffee candy bars or peanut butter chocolate chips.
- Use a large cookie scoop to divide the batter between the muffin liners, filling them almost to the rim for a bakery-style dome.
- Top the muffins with extra chocolate chips if you like.
- Place the muffin pan in the fridge while the oven preheats to 425°F. Resting the batter helps hydrate the flour and improves the crumb. Cold batter will also rise higher.
- Once the oven is preheated, bake the muffins at 425°F for 7 minutes. Then, reduce the oven temperature to 350°F without opening the door and continue baking for 11-13 minutes, or until a toothpick inserted into the center comes out almost clean. The muffins are done when the tops spring back when lightly touched.
- Remove the muffins from the oven and cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely.
Notes
Chocolate Flavored Instant Pudding Mix: Jell-o Instant Chocolate Pudding and Cook & Serve (which both can be used in this recipe) are gluten-free and dairy-free. If you choose to omit this ingredient, please replace it with 15 grams of additional gluten-free flour.
Egg Substitute: You may substitute “flax eggs” for the eggs in the recipe. Combine 1 tablespoon ground flaxseed with 3 tablespoon water to replace the egg in this recipe. Let the mixture thicken for a few minutes, then proceed with the recipe. Make sure to also use vegan-appropriate chocolate chips such as Enjoy Life if you are on a vegan diet.
All Purpose Flour: Replace Gluten Free Flour with 115 grams All Purpose Flour
Peanut Butter Swirl: Create a peanut butter swirl by heating peanut butter in the microwave for 10-15 seconds to soften it. Spoon a small amount of softened peanut butter onto each muffin and swirl gently with a toothpick, skewer, or butter knife. Avoid overmixing; just a few swirls will create a marbled effect.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 300
Calories are a guestimate.
Robert says
Super easy recipe for the best Gluten Free Chocolate Banana Muffins I ever had. Love the addition of chocolate pudding mix. What a great idea
Cindy says
I started baking in grams a couple of years ago. It’s amazing how different amounts you can get from measuring cups. This recipe looks delicious.