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Gluten-Free Chocolate Chip and Banana Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 46 reviews
  • Author: Ivy
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

Delight in these moist and fluffy Gluten-Free Chocolate Chip and Banana Muffins, perfectly sweetened with ripe bananas and brown sugar. Made with a blend of gluten-free and almond flours, Greek yogurt, and rich chocolate chips, these muffins offer a delicious treat suitable for gluten-sensitive diets. Easy to prepare and baked to golden perfection, they’re perfect for breakfast, snacks, or dessert.

Ingredients

Wet Ingredients

  • 2 mashed bananas
  • 2 tablespoons lemon juice
  • 2/3 cup (150g) butter or coconut oil, melted
  • 2/3 cup (150g) Greek yogurt
  • 1/2 cup (120ml) milk
  • 2 eggs

Dry Ingredients

  • 2 cups (280g) gluten-free flour blend
  • 3/4 cup (80g) almond flour
  • 3/4 cup (150g) brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon xanthan gum
  • 1/4 teaspoon salt

Add-ins

  • 1/2 cup (90g) chocolate chips, divided

Instructions

  1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it with butter or oil to prevent sticking.
  2. Mix Wet Ingredients: In a large bowl, mash the bananas thoroughly with a fork. Add lemon juice, melted butter or coconut oil, Greek yogurt, milk, and eggs. Mix until all wet ingredients are well combined.
  3. Combine Dry Ingredients: In another bowl, whisk together the gluten-free flour blend, almond flour, brown sugar, baking powder, baking soda, xanthan gum, and salt, ensuring they are evenly distributed.
  4. Combine Wet and Dry: Pour the wet mixture into the dry ingredients and stir gently until just combined, avoiding overmixing to keep the muffins light and fluffy.
  5. Add Chocolate Chips: Fold in 3/4 of the chocolate chips into the batter, reserving the rest to sprinkle on top for an extra chocolatey finish.
  6. Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each to the brim for nicely rounded tops.
  7. Add Toppings and Bake: Sprinkle the reserved chocolate chips evenly over the muffin batter in each cup. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean, indicating doneness.
  8. Cool Muffins: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely, preventing sogginess and ensuring a perfect texture.

Notes

  • You can substitute coconut oil for butter to make the recipe dairy-free.
  • The xanthan gum helps bind the gluten-free flours and creates a better texture; do not omit unless your flour blend already contains it.
  • For a vegan version, replace eggs with flax eggs and use a plant-based yogurt and milk alternative.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • Make sure bananas are ripe for optimal sweetness and moisture.

Find it online: https://ivysrecipes.com/gluten-free-chocolate-chip-and-banana-muffins-recipe/