Gluten-Free Banana Choc Chip Muffins (One Bowl Recipe)
Soft, fluffy, and full of rich banana flavour and melty chocolate chips - these gluten-free banana choc chip muffins are made in one bowl with simple pantry staples. Naturally moist thanks to brown sugar and yogurt, they stay fresh for days - perfect for lunchboxes or snacks!
Servings: 12 Muffins
Calories: 288kcal
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.
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
Calories: 288kcal | Carbohydrates: 36g | Protein: 4g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 137mg | Potassium: 118mg | Fiber: 3g | Sugar: 20g | Vitamin A: 67IU | Vitamin C: 2mg | Calcium: 102mg | Iron: 2mg