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Gluten Free Banana Chocolate Chip Muffins | Can't Stay Out of the Kitchen | wow your company with these sensational #muffins for your next #holiday #breakfast. This #glutenfree version of a family favorite is amazing. #chocolate #bananas

Gluten Free Banana Chocolate Chip Muffins

Teresa Ambra
Gluten Free Banana Chocolate Chip Muffins are amazing. You'd never know these delicious muffins are filled with bananas, loads of chocolate chips and made with gluten free flour. These muffins are spectacular for holiday or company breakfasts.
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Prep Time 15 minutes
Cook Time 24 minutes
Total Time 39 minutes
Course Breads, Rolls and Muffins, Breakfast
Cuisine American
Servings 14
Calories 311 kcal

Equipment

  • 1 12-tin regular muffin pan
  • 1 6-tin regular muffin pan
  • 1 large mixing bowl
  • 1 wooden spoon
  • 1 whisk
  • measuring cups
  • measuring spoons

Ingredients
  

  • 1 1/2 cups gluten free flour (or 1 1/2 cups regular all-purpose flour)
  • 2/3 cup granulated sugar
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. sea salt
  • 3 large over-ripe bananas mashed
  • 1 large egg
  • 1/2 cup unsalted butter melted, (1 stick)
  • 1 tsp. vanilla extract
  • 1/4 cup 2% milk I used 2%
  • 1 cup semi-sweet chocolate chips
  • 1 cup chocolate chips for top of muffins

Instructions
 

  • Preheat oven to 425°.
  • Melt butter.
  • Add sugar, baking powder, salt, bananas, egg, vanilla and milk in a large mixing bowl and mix with a whisk.
  • It’s okay to leave some of the lumps from the bananas.
  • Add flour and 1 cup of chocolate chips.
  • Stir gently with a wooden spoon just until combined.
  • Don’t overmix the batter.
  • Spray 8 large muffin tins or 14 regular muffin tins with cooking spray.
  • Spoon batter evenly into each muffin tin.
  • Sprinkle additional chocolate chips over top of batter.
  • (I added about 15-20 chocolate chips on top of each muffin).
  • Bake at 425° for 5 minutes.
  • Adjust temperature to 350°.
  • Continue baking an additional 15-19 minutes or until a toothpick inserted in center comes out clean.
  • Cool.
  • Yield: 8 extra large muffins or about 14-16 regular sized muffins.

Notes

NOTE: My favorite gluten free flour is Cup4Cup.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 311kcalCarbohydrates: 41gProtein: 3gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 32mgSodium: 134mgPotassium: 228mgFiber: 3gSugar: 26gVitamin A: 251IUVitamin C: 3mgCalcium: 67mgIron: 1mg
Keyword bananas, bread, breakfast, brunch, chocolate, chocolate chips, gluten free, muffins
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