Gluten-Free Chocolate Banana Muffins

Gluten-Free Chocolate Banana Muffins are moist, fluffy, deliciously rich and decadent while still on the healthier end of the muffin spectrum. Bake up a batch to enjoy with the whole family!

Oh hey, banana bread lover, have I got a treat for you?! I took my Double Chocolate Gluten-Free Banana Bread recipe and turned it into muffins!

This amazing chocolate banana muffin recipe is incredibly easy to make, and doesn’t require any fancy ingredients. You likely have everything you need already!

So when you notice some bananas becoming ripe on your counter, keep this recipe in your memory bank. It is a perfect placement for those overly ripe bananas that are too brown to enjoy as is, yet amazing for baked treats.

I have a feeling you’ll enjoy the recipe so much, you’ll keep bananas on hand just to be able to bake it on repeat. Or perhaps that’s me projecting, because that’s what I do!

So let’s hop to it!

Ingredients For Chocolate Banana Muffins:

Ripe Bananas: Bananas make up the majority of these muffins! Be sure to use very ripe bananas, that have a great deal of brown spots – mine are mostly brown when I use them. You will need 4 large ripe bananas, which equates to about 1.5 to 2 cups of mashed banana.

Butter: There’s no denying the magic of butter in a baked good! Melted butter brings fat to the recipe, which makes the muffins nice and moist and flavorful. If you don’t do dairy, you can replace the butter with avocado oil.

Eggs: Used to fluff up the muffins, eggs make these beauties all sorts of soft and amazing! I haven’t tested the recipe with an egg replacement yet, but my guess is it would turn out, but it will be denser.

Vanilla Extract: Always bringing warmth to a baked good, vanilla extract brings something special to the table. If you don’t have it on hand, no worries! The muffins will still be amazing without it.

Gluten-Free All-Purpose Flour: The flour portion of these muffins! I use Bob’s Red Mill’s Gluten-Free 1-to-1 Baking Flour, but I suspect Pamela’s and King Arthurs blends will work marvelously too. Just note that different GF blends have a different absorbency, so if you use a different brand of flour, you may need to adjust the portion of liquid in the recipe. 

Baking Soda & Sea Salt: Used to leaven the muffins, baking soda is that magical ingredient that keeps these baked beauties held together. Don’t skip it! Sea salt brings out the flavors of the chocolate and banana and also enhances the sweetness. Don’t skip it either!

Raw Cacao Powder: The chocolate portion of the recipe! I use raw cacao powder because it gives an amazing richness and creaminess. You can also use unsweetened cocoa powder, but some brands are a bit more bitter, so just keep that in mind when sourcing your chocolate.

Chocolate Chips: While chocolate chips aren’t mandatory, they certainly add a gooey, rich appeal to the muffins! You can adjust the amount if you’d like or leave them out altogether if you’re looking to keep the muffins lower in sugar.

Optional Add ins: 

• ½ cup chopped nuts
• 1 tablespoon of instant coffee granules

How to Make Gluten-Free Chocolate Banana Muffins:

Preheat the oven to 350 degrees F. Line a muffin tray with muffin papers. Note: This recipe makes 14 to 18 muffins (depending on how full you fill the holes), so note that you’ll need to bake two batches.

Mash the bananas in a mixing bowl until creamy and most of the chunks are out. Add the eggs and melted butter and stir well.

In a separate bowl, stir together the gluten-free flour, cacao powder, baking soda, sea salt, sugar, and chocolate chips until well-combined.

Pour the flour mixture into the bowl with the banana mixture and stir well until combined. Note that the mixture will be very thick – it takes some elbow grease to get the batter to mix together completely, but rest assured, it will!

Fill the muffin holes ¾ of the way up with batter and if desired, sprinkle with additional chocolate chips.

Bake in the preheated oven for 30 to 35 minutes (I do 30).

Allow muffins to cool at least 20 minutes before removing from the muffin pan and eating.

Recipe Adaptations:

• Add 1 cup chopped nuts and/or shredded coconut
• Replace coconut sugar with regular brown sugar or raw cane sugar
• Use low-carb chocolate chips and a zero sugar sweetener for a lower sugar version of this recipe
• Looking for a paleo chocolate banana bread recipe? Follow my Double Chocolate Paleo Banana Bread Recipe (you can turn this into muffins as well!).

More Muffin Recipes:

• Gluten-Free Banana Walnut Muffins
• Coconut Flour Cranberry Orange Muffins
• Gluten-Free Chocolate Chip Zucchini Muffins
• Grain-Free Morning Glory Muffins
• Flourless Oatmeal Banana Nut Muffins

Enjoy these chocolatey muffins!

Gluten-Free Chocolate Banana Muffins

4.54 from 13 votes

Amazingly rich and flavorful chocolate banana muffins made gluten-free and refined sugar-free for a healthy snack or breakfast!

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Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings: 15 muffins

Ingredients

• 4 ripe bananas mashed (1.5 to 2 cups)
• 1/2 cup unsalted butter melted and cooled
• 2 large eggs
• 2 tsp vanilla
• 1 1/2 cup gluten-free all-purpose flour
• ⅔ cup cocoa powder
• 1 tsp baking soda
• 1/2 tsp sea salt
• 2/3 cup coconut sugar or raw cane sugar
• ⅔ cup chocolate chips optional

Instructions

• Preheat the oven to 350 degrees F. Line a muffin tray with muffin papers. Note: This recipe makes 14 to 18 muffins (depending on how full you fill the holes), so note that you’ll need to bake two batches.
• Mash the bananas in a mixing bowl until creamy and most of the chunks are out. Add the eggs, melted butter, and vanilla extract and stir well.
• In a separate bowl, stir together the gluten-free flour, cacao powder, baking soda, sea salt, sugar, and chocolate chips until well-combined.
• Pour the flour mixture into the bowl with the banana mixture and stir well until combined. Note that the mixture will be very thick – it takes some elbow grease to get the batter to mix together completely, but rest assured, it will!
• Fill the muffin holes ¾ of the way up with batter and if desired, sprinkle with additional chocolate chips.
• Bake in the preheated oven for 30 to 35 minutes (I do 30).
• Allow muffins to cool at least 20 minutes before removing from the muffin pan and eating.

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Nutrition

Serving: 1of 15 · Calories: 242kcal · Carbohydrates: 37g · Protein: 3g · Fat: 10g · Fiber: 3g · Sugar: 20g

Author: Julia

Course: Breakfast

Cuisine: American

Keyword: baked good, banana muffins, chocolate, chocolate muffins, coconut sugar, gluten free

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