Gluten-Free Banana Chocolate Chip Muffins (One Bowl)
These gluten-free banana chocolate chip muffins are soft, fluffy, and perfectly sweet – an easy one-bowl recipe that stays moist for days.
Banana Choc Chip Muffins Gluten-Free
These gluten-free banana chocolate chip muffins are everything you want them to be – moist, fluffy, and full of sweet banana flavour with melty chocolate chips in every bite.
Made in one bowl with everyday ingredients, they’re a guaranteed win for lunchboxes, snacks, or weekend baking. Brown sugar and yogurt keep them soft for days – no dry, day-old muffins here!
Plus, they’re a breeze to whip up, making them perfect for busy mornings, lunchbox treats, or an after-school snack the whole family will devour.
Ingredients To Make These GF Banana Choc Chip Muffins
You’ll only need a few simple gluten-free pantry staples and some ripe bananas:
- 2 large ripe bananas (about 1 cup mashed) – the riper, the better
- ½ cup brown sugar
- 2 large eggs
- ½ cup neutral oil – such as vegetable or light olive oil
- 2 tsp vanilla extract
- ¾ cup whole-milk plain yogurt – keeps the muffins soft and tender
- 1¾ cups gluten-free all-purpose/plain flour – use a blend containing xanthan gum
- 1½ tsp gluten-free baking powder
- ½ tsp baking soda
- 1 cup gluten-free chocolate chips – milk, dark, or a mix
Substitutions and Variations
- Dairy-free: Use dairy-free yogurt and chocolate chips.
- Egg-free: Try 2 flax eggs (2 tbsp ground flax + 5 tbsp water).
- Refined sugar-free: Coconut sugar works beautifully here.
- Add nuts: Chopped walnuts or pecans for crunch (if not nut-free).
How to Make Gluten-Free Banana Chocolate Chip Muffins (Step-by-Step)
Step 1: Preheat oven to 350°F (180°C). Line or grease a 12-hole muffin pan.
Step 2: In a large bowl, mash the 2 large ripe bananas until mostly smooth.
Step 3: Add ½ cup brown sugar, 2 large eggs, ½ cup neutral oil, 2 tsp vanilla extract, and ¾ cup plain yogurt, – whisk until well combined.
Step 4: Add the dry ingredients – 1¾ cups gluten-free all-purpose/plain flour, 2 tsp gluten-free baking powder and ½ tsp baking soda. Stir gently until just combined – don’t overmix.
Step 5: Fold in 1 cup gluten-free chocolate chips.
Step 6: Divide batter evenly among the muffin cups (they’ll be nearly full). Bake for 18 to 22 minutes, (check at 18 minutes) or until golden and a toothpick inserted in the center comes out clean.
Step 7: Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
How to Store and Freeze
- Store: Keep in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.
- Freeze: Wrap individually and freeze for up to 2 months.
- To defrost, leave at room temperature or microwave for 15 to 20 seconds.
- Lunchbox Tip: Pop a frozen muffin straight into a lunchbox – it’ll be ready to eat by morning break!
Gluten-Free Banana Choc Chip Muffins (One Bowl Recipe)
Ingredients
Wet Ingredients:
- 2 large ripe bananas about 1 cup mashed
- ½ cup brown sugar
- 2 large eggs
- ½ cup neutral oil, such as vegetable or light olive oil
- 2 tsp vanilla extract
- ¾ cup plain yogurt, whole-milk
Dry Ingredients:
- 1¾ cups gluten-free all-purpose/plain flour, use a blend containing xanthan gum, or add ¾ tsp xanthan gum
- 2 tsp gluten-free baking powder
- ½ tsp baking soda
- 1 cup gluten-free chocolate chips
- Optional: extra chocolate chips or thin banana slices before baking for a bakery-style finish
Instructions
- Preheat oven to 350°F (180°C). Line or grease a 12-hole muffin pan.
- In a large bowl, mash the 2 large ripe bananas until mostly smooth.
- Add ½ cup brown sugar, 2 large eggs, ½ cup neutral oil, 2 tsp vanilla extract, and ¾ cup plain yogurt,– whisk until well combined.
- Add the dry ingredients: 1¾ cups gluten-free all-purpose/plain flour, 2 tsp gluten-free baking powderand ½ tsp baking soda. Stir gently until just combined – don’t overmix.
- Fold in 1 cup gluten-free chocolate chips.
- Divide batter evenly among the muffin cups (they’ll be nearly full).
- Bake for 18 to 22 minutes, (check at 18 minutes) or until golden and a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Recipe Notes:
- Bananas: Overripe bananas (with brown spots) give the best sweetness and texture.
- Yogurt: Greek or plain whole-milk yogurt both work well – yogurt keeps gluten-free muffins soft and fresh for days.
- Brown sugar: Adds gentle caramel flavour and locks in moisture, preventing the muffins from drying out.
- Storage: Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- Freezing: Wrap individually and freeze for up to 2 months. Defrost at room temp or microwave for 15 to 20 seconds.
- Lunchbox tip: Pop a frozen muffin straight into a lunchbox – it’ll thaw perfectly by snack time!
Nutrition Information:
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