Being gluten free, I sometimes really miss baked goods. These gluten free banana chocolate chip muffins help satisfy that craving and make a yummy snack or quick breakfast on the go. They’re moist and have that wonderful combination of banana and chocolate flavors. My kids can’t get enough of these. In fact, I have to hide them, so mom gets one too!
Gluten free banana chocolate chip muffins will brighten your morning. Making these is as easy as 1, 2, 3 when you use a quality 1:1 gluten-free baking flour like Namaste Foods Gluten Free Perfect Flour Blend
Can I make these with regular all-purpose flour?
Yes, absolutely. If you’re not gluten-free, but these look delicious to you ~ go ahead. You’ll have no problem substituting all-purpose flour in this recipe.
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Essential items for this recipe:
Gluten free banana chocolate chip muffins
Easy as 1, 2, 3 - these gluten-free banana chocolate chip muffins are the perfect snack or breakfast treat. Moist, delicious and gluten-free!
- 1 3/4 cup 1:1 gluten free flour blend like Namaste Perfect Flour Blend or Bob's Red Mill 1:1
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 3/4 tsp salt
- 3/4 cup sugar
- 1 large egg beaten
- 1 cup bananas mashed
- 1/2 cup milk
- 1 tbsp vegetable oil
- 1 cup chocolate chips
Preheat the oven to 350 F. Line the muffin tin with muffin/cupcake liners. Sift together the dry ingredients.
In a separate bowl, combine the wet ingredients. Then stir the wet ingredients into the dry and mix just until well blended. Fold in the chocolate chips.
Evenly distribute the batter across the twelve muffin liners. Use all the batter. Bake for 30 - 35 minutes or until they are lightly browned and a toothpick comes out of the center clean. Carefully transfer the muffins to a cooling rack to cool.
- If you do not use cupcake/muffin tin liners, make sure your baking pan is well greased.
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