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Ultra-Moist Gluten-Free Banana Chocolate Chip Muffins

Close-up of a Gluten-Free Banana Chocolate Chip Muffin with a bite taken out, showing moist interior and melted chocolate chips.
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A simple recipe for making moist, flavorful banana chocolate chip muffins using a gluten-free flour blend.

Ingredients

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  • 1 3/4 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, melted
  • 3/4 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas (about 3 medium bananas)
  • 1/4 cup milk (dairy or non-dairy)
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together the gluten-free flour blend, baking soda, baking powder, salt, and cinnamon. Set aside.
  3. In a large bowl, whisk the melted butter and brown sugar until combined.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Add the mashed bananas and milk to the wet ingredients. Mix until just combined. Do not overmix.
  6. Gently fold the dry ingredients into the wet ingredients until just incorporated. A few streaks of flour are acceptable.
  7. Fold in 3/4 cup of the chocolate chips.
  8. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full. Sprinkle the remaining 1/4 cup of chocolate chips over the tops of the batter.
  9. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  10. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Use a 1:1 gluten-free flour blend that contains xanthan gum for the best texture.
  • Ensure your bananas are very ripe (mostly brown spots) for maximum sweetness and moisture.
  • For dairy-free muffins, use a non-dairy milk like almond or oat milk and ensure your chocolate chips are dairy-free.
  • You can make these ahead; store cooled muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

Find it online: https://spoonswirl.com/gluten-free-banana-chocolate-chip-muffins/