Gluten Free Chocolate Banana Muffins

When life gives you two overripe bananas, it's time to make this small-batch recipe for Gluten Free Chocolate Banana Muffins. These muffins are a quick and easy grab-and-go breakfast choice since they freeze very well. But also make a delicious dessert (serve them warm with a scoop of Vanilla Ice Cream). This recipe is gluten-free and dairy-free and can easily be turned into Vegan Gluten Free Chocolate Banana Muffins.

If you love recipes containing bananas, check out my Gluten Free Banana Snack Cake Recipe and my Banana Bread Cookies.

Recipe Ingredient Notes

Gluten Free Flour: I have tested this recipe with my own gluten free flour blend 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. This most likely happened because Cup4Cup contains less brown rice flour which provides structure (If you follow a vegan or non-dairy diet, do not use Cup4Cup since it contains milk powder)

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. My go-to brands are Cacao Barry Extra Brute and Valrhona Pure Cocoa Powder. If you are looking for a better price point cocoa powder I recommend Hershey’s Dutched Cocoa, Special Dark, 100% Cacao. Be aware 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. If you choose to omit this ingredient, please replace with 15 grams of additional gluten free flour.

Bananas: For this recipe, we need two bananas - medium to large in size and very ripe. 165 grams of the bananas will be mashed up and used in the muffin batter. This should equal around 1 ⅓ bananas. Whatever is left of the second banana, will be chopped up and added to the muffin batter as an add-in.

Chocolate Chips: I use dark chocolate chunks in this recipe. If you like you can use semi-sweet chocolate chips or even milk chocolate chips (or a mix)

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 8 regular sized muffins and 6 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 (1.5 scoops for regular sized muffins and 2 scoops for large muffins)

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

Making gluten-free muffins is very simple. 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 dry ingredients and set them aside. Line your muffin tin with muffin papers (8 for regular sized muffins and 6 for large muffins)

In a medium bowl, mash up the 150 grams of ripe bananas with a fork until they are like mush. Chop up any leftover banana and reserve. Add the whole egg and oil and whisk until smooth. With a flexible spatula fold in the dry ingredients. The batter will be very dry in the beginning but the more your stir, it will come together.

With a flexible spatula fold in the chopped-up banana and chocolate chunks. With a cookie scoop, or two spoons, divide the muffin batter between the prepared muffin cups. Each cup should be around ¾ full. Top with additional chocolate if you like.

Allow the muffin batter to rest at room temperature while you preheat the oven to 425F. I recommend allowing the muffin batter to rest. This way the flour can hydrate and will help with the structure of the muffins.

Once the oven is fully preheated, bake the chocolate banana muffins for 5 minutes at 425F. After 5 minutes reduces the oven temperature to 350F and continue to bake the muffins for 12-15 minutes (for regular-sized muffins) and 23-26 minutes (for large muffins) or until a toothpick comes out *almost* clean (since we add chocolate chips to the batter there is a chance you poke a chocolate chip with the toothpicks) 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.

Store in an airtight container at room temperature for up to 3 days. Or freeze up to 3 months. Thaw them at room temperature.

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.

Vegan Gluten Free Chocolate Banana Muffins

This recipe for Gluten Free Chocolate Banana Muffins is already gluten free and dairy free so turning it vegan doesn't require any additional steps aside from replacing the egg and the chocolate chips.

Substitute “flax eggs” for the egg 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 use vegan-appropriate chocolate chips such as Enjoy Life. Cocoa Powder, made by companies such as Hershey's, Valrhona, and Cacao Barry is vegan.

Vegan Gluten Free Chocolate Banana Muffins may not rise as tall as ones made with regular eggs.

FAQ for Chocolate Banana Muffins

Can I substitute Cornstarch for Baking Powder?
Cornstarch can not be used instead of baking powder as a leaving agent. Cornstarch is a thickening agent while baking powder is a leaving agent (like baking soda). If you are in a pinch and don't have any baking powder on hand, I recommend this quick and easy homemade baking powder formula

Homemade Gluten Free Baking Powder - makes 1 teaspoon/4 grams
– ½ teaspoon cream of tartar
– ¼ teaspoon cornstarch
– ¼ teaspoon baking soda

Can I double this recipe?
Yes. This recipe for Gluten Free Chocolate Banana Muffins can easily be doubled.

Can I freeze those muffins?
I recommend allowing them to cool completely and then freeze on a sheet tray for 2-3hrs. Then transfer to a Tupperware container or ziplock bag. Thaw on the counter at room temperature. Nuke them in the microwave for 15-30 seconds to warm them up (they taste amazing warm!)

How should I store the muffins?
Store your chocolate banana muffins at room temperature in an air-tight container for up to 3 days.

Can I make this muffin batter ahead of time?
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.

How long will my muffin batter last?
I recommend baking your muffin batter within 48 – 72hrs.

Can I use frozen bananas to make chocolate banana muffins?
Yes, I bake with frozen bananas all the time. To freeze bananas, just place them with their peel in the freezer. When I am ready to use them, I place them in a bowl and allow for them to thaw at room temperature. Please be aware that they will release some liquid. You may discard that liquid. Use the frozen bananas like fresh bananas in this recipe.

I don't have celiac. Can I make this recipe?
Yes. Replace the gluten free flour in this recipe with 115 grams of all-purpose flour.