Gluten-Free Chocolate Chip Banana Muffins
Indulge in the perfect combination of rich chocolate and sweet bananas with these irresistible Gluten-Free Chocolate Chip Banana Muffins! Perfectly moist and fluffy, these quick and easy muffins are made with a gluten-free all-purpose flour blend, making them ideal for those with dietary restrictions. Each bite bursts with the natural sweetness of mashed ripe bananas, a hint of warm cinnamon, and decadent semi-sweet chocolate chips. This recipe comes together in just 15 minutes of prep and bakes to golden perfection in under 20 minutes, making it a go-to treat for busy mornings or weekend indulgence. Whether enjoyed warm straight from the oven or savored at room temperature, these muffins are packed with wholesome flavor and are sure to satisfy your cravings. Plus, with ingredients like melted butter and brown sugar, they boast an irresistible, bakery-style texture. Perfect for breakfast, snack time, or dessert, these gluten-free muffins are a delightful way to use up ripe bananas while treating yourself to a sweet delight!
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour blend
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 teaspoon Ground cinnamon
- 1.5 cups Mashed ripe bananas
- 1 large Egg
- 1 teaspoon Pure vanilla extract
- 0.5 cup Unsalted butter, melted
- 0.5 cup Brown sugar
- 0.75 cup Semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly with non-stick spray.
In a medium-sized bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
In a large bowl, mash the ripe bananas until smooth. Add the egg, pure vanilla extract, and melted butter, and whisk until well combined.
Add the brown sugar to the banana mixture and stir until the sugar is dissolved and the batter is smooth.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix the batter.
Fold in the semi-sweet chocolate chips until evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your gluten-free chocolate chip banana muffins warm or at room temperature.
Nutrition Facts
Calories |
2813 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.5 g | 180% | |
| Saturated Fat | 84.3 g | 422% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 1814 mg | 79% | |
| Total Carbohydrate | 399.7 g | 145% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 181.8 g | ||
| Protein | 23.7 g | 47% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 160 mg | 12% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1484 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
