There are few smells that bring a warm-fuzzy feeling over us the way fresh baked gluten free Chocolate Chip Banana Muffins do. They are perfect for a quick breakfast or snack, and are a great choice for your kid’s lunch kit as well.
Chocolate Chip Banana Muffins have always been a staple in our house. Ever since my kids were little, they have loved banana muffins. It took me a while to create a recipe for gluten free Chocolate Chip Banana Muffins that I was happy with.
I often find that things like banana, pumpkin, or zucchini – ingredients that really add moisture to baking -often give you a muffin that gets sticky after a day. I needed these to last a few days on the counter without becoming a sticky mess, and I found that this combination of sorghum flour, oat flour, and tapioca starch worked really well to create a moist muffin, without getting really sticky by the next day.
When I see large batches of marked down bananas in the store, I don’t hesitate. I buy them up, and freeze them as is – in the peel. When I want to bake anything that calls for over ripe bananas, I just defrost a few frozen ones (microwaving can speed up this process if you didn’t think ahead), and give them a quick mash with my potato masher. Ready to go!
The best deal I’ve had buying overripe bananas was 12 pounds for $2.00. I think that will be pretty hard to beat.
Although these gluten free Chocolate Chip Banana Muffins are tasty just as is, you can use this recipe as a base and change things up by adding some ground cinnamon, or ground espresso powder. Nuts are another great addition, if you don’t have to worry about nut allergies. Since the kid’s love these in their lunch kit, and they have a nut-free school, we usually don’t add nuts.
Moist Gluten-Free Chocolate Chip Banana Muffins
There are few smells that bring a warm-fuzzy feeling over us the way fresh baked gluten free Chocolate Chip Banana Muffins do. They are perfect for a quick breakfast or snack, and are a great choice for your kid’s lunch kit as well.
Ingredients
- 1 cup (130 g) sorghum flour
- 1/2 cup (60 g) certified gluten free oat flour
- 1/2 cup (110 g) brown sugar, packed
- 1/4 cup (31 g) tapioca starch
- 2 teaspoons (10 ml) baking powder
- 1 teaspoon (5 ml) baking soda
- 1 teaspoon (5 ml) xanthan gum
- 1/2 teaspoon (2.5 ml) salt
- 1 cup (250 ml) ripe bananas, mashed (approximately 2 medium bananas)
- 1/2 cup sour cream (or plain yogurt)
- 2 large eggs
- 1/3 cup (80 ml) oil
- 1 teaspoon (5 ml) pure vanilla extract
- 3/4 cup (145 g) gluten free semi-sweet chocolate chips
Instructions
Preheat oven to 350 degrees F. Lightly grease your muffin tin. Set aside.
In a large mixing bowl, combine the sorghum flour, oat flour,brown sugar, tapioca starch, baking powder, baking soda, xanthan gum, and salt. Set aside.
In a medium mixing bowl, whisk together the mashed bananas, sour cream, eggs, oil, and vanilla extract. Pour the wet ingredients into the dry ingredients, and stir just to combine. Fold in the chocolate chips.
Spoon batter into prepared muffin tin. Bake in preheated oven for 20-22 minutes, or until a toothpick inserted into the middle comes out clean. Let stand in baking pan for 5 minutes before removing to wire rack. Cool completely before storing in an air-tight container.
Notes
To change things up a bit, you can add either a 1/2 tsp of ground cinnamon or ground espresso powder to the batter. Adding a 1/2 cup of chopped pecans or walnuts is another great option.
If you like these gluten free Chocolate Chip Banana Muffins, I think you’ll also like:
- Gluten Free Double Chocolate Peanut Butter Banana Muffins
- Gluten Free Strawberry Banana Muffins
- No Corn Jalapeno Cornbread Muffins from Allergy Free Alaska
- Gluten Free White Chocolate Raspberry Muffins from My Gluten-Free Kitchen
Image updated May, 2016.
CJ at Food Stories says
Just found your site on FoodBlogs.com and thought I’d stop by and check out your site. Looks great so I subscribed to your feed. Can’t wait to see what the next post will be!
Jeanine says
Thanks for joining me! 🙂
K. Cooper says
I’ll have to try these this week! Have you tried using previously frozen bananas? When they thaw, they are the perfect consistency for adding to the batter – it does take a little forethought to take them out of the freezer to give them time to defrost, but they are more evenly distributed throughout the batter (although I don’t mind getting a banana “hunk” every now and then). Can’t wait to taste them!
Jeanine says
Hey, K.,
I actually nearly ALWAYS use frozen bananas when baking with them. When the skin turns brown, I throw the whole thing (skin on) into a freezer bag and freeze them until I need them. put the whole frozen banana into a bowl and microwave it for a few seconds, until it just pops right out of the skin. So much easier than mashing ‘fresh’ bananas. 🙂 I hope you try them, I think you will enjoy them.
K. Cooper says
Microwaving! I’m having a “why didn’t I think of that” moment 🙂
Jeanine says
🙂 Speeds up the process, I can be baking in a matter of minutes, no need to wait for it to defrost on its own.
Susan says
I REALLY wanted to make this recipe…but I didn’t have any oat flour so I used millet flour and it worked just fine…just thought I’d let you know..
Jeanine says
Thanks for the tip, yes, Millet will work in place of the oat flour. 🙂
Melissa says
Hi Jeanine!
I love your site, I’ve made so many of your recipes and they are DELICIOUS! Even my gluten eating family loves them :). Question about these muffins though – any way they can be made dairy free? What can I sub for the sour cream / yogurt? Would applesauce work? Thanks so much!
Melissa
Jeanine says
Hmm…good question! I think either apple sauce, or even a ‘buttermilk’ made from a dairy free milk & 1 Tbsp lemon juice would work as a substitute as well. Glad that you’re enjoying the recipes! 🙂
Kelly Dame says
Hello,
I’m wondering if you might have the nutritional information on these delicious muffins ? Thank you in advance !
Kelly
Jeanine says
I was just wondering that myself – just wait, I’ll get back to you. 😉
Jeanine says
OK, according to http://caloriecount.about.com the nutritional information is as follows (based on 15 muffins): 191 calories each (86 calories from fat), 9.5 g fat, 28 mg cholesterol, 205 mg sodium, 24.8 grams total carbohydrates, 3.0 grams protein.
BUT, if you remove the chocolate chips, it’s down to 156 calories each (69 from fat), 7.7 grams fat, 28 mg cholesterol, 180 mg sodium, 20.2 grams total carbohydrates, 2.7 grams protein.
Charlene says
I don’t have oat or millet flour in the house and wondered if all purpose would work as a substitute. Where I live I have yet to find millet flour and usually in breads I do substitute with the all purpose. You thoughts? Thanks!!
Jeanine says
Sure, give it a try, it’s a very forgiving recipe. 🙂 I just use those other flours to up the nutritional value. 🙂 Let me know how it works if you do try it!
Charlene says
Well Jeanine I modified the recipe and they turned out amazing! As I mentioned in my blog post; the certainly don’t look nearly as good as they taste. They are crazy good and I look forward to making them again soon; even if I don’t master making them look as good as yours. 🙂
Thanks for sharing all that you do and of course I gave credit where it was due!
Charlene says
You probably know the site already but its posted on http://www.charsjargon.com Thanks again!
Jeanine says
haha, they didn’t end up looking too bad, Charlene! The tops are a little bumpy, but that sure beats the tops being concave! 🙂 Glad that the recipe worked for you with the modifications, thanks for sharing!
Charlene says
Thanks Jeanine! Like i said they looked but were sooo good. I can complain because prior to going GF I NEVER baked…..love to cook but bake…not so much. I had one recipe for banana bread I would do but that was it. So now if anything even turns out remotely close to edible I’m happy! 😉 Thanks again!
J L says
Just made these and they are FANTASTIC!!! Trying to cut back on brown rice flour so I was thrilled to find this recipe 🙂
Mrs.T says
Okay, it’s official — Jeanine is a gluten-free baking genius! I thought her raisin bran muffins were the best I had ever tasted. But these … oh my, these are even better. One would never know they were gluten free. Fabulous! The only change I made was to use milk chocolate chips because I really like milk chocolate with bananas. Oh — and I was running low on xanthan gum so I used a half teaspoon of it with a half teaspoon of guar gum, which I *did* have. Worked great!
Jeanine Friesen says
Mrs. T, you are too kind! 🙂 So glad that these were a hit with you! 🙂
Alice Theofan says
I have known that for awhile now! You are a genius! There aren’t any recipes that I’ve tried that haven’t been a hit! I don’t even bother with looking at GF cook books any more! Going to make these muffins tomorrow. Thanks for the tip on the Millet Flour since I don’t have oat flour.
NA says
Hi, Jeanine! The recipe looks great, but what could be substituted for the sorghum flour? We have discovered that particular flour does not agree with 3 out of four tummies surveyed in this house but would love to be able to sub in something else and get the same results. Any suggestions??
Jeanine Friesen says
I haven’t tried it, but I’d try millet flour in place of the sorghum. I know using rice gives it a kind of gummy texture, that’s what I like about the sorghum, it doesn’t do that. HTH!
Pat Kilpatrick says
Am diabetic and gluten intolerant. Mad these with Namast all purpose gf floor and 1/4 cup of Splenda and I T agave syrup. Used only 1/4 c mini chips and 1/2 cup nuts. Delicious!! First baked thing ever with Splenda that had a nice texture.
Jeanine Friesen says
Thank you so much for sharing you results, Pat! These are one of my top 3 muffins – LOVE them, so glad that you were able to make them work for you too. 🙂
Kerri says
Fantastic muffins! I made them with the cinnamon and chopped pecans but not the chocolate chips as I’m not a fan of muffins with chocolate chips.
This is the 5th recipe I have made from your site in the last month. It was a new year resolution to actually cook things I had pinned on pinterest, and it is another winner. Thanks so much for so many amazing recipes! There will be many more tried and tested in the coming year!
Cheers!
Jeanine Friesen says
These are one of my favourite muffins, Kerri – I’m glad that you like them too! VERY versatile base, change it up as you see fit. 🙂 That sounds like a great new year’s resolution – glad that you’re sticking to it! 🙂
Lois says
I just made these muffins, wonderful just like regular muffins. Very moist and they raised like normal muffins. I love your site!!
Edmond says
I made your banana muffins and they were excellent. Your responses from your viewers are very unusual. Many of them actually tried the recipe. In many GF websites, the typical response is: “Wow, they look great, can’t wait to try them!!” or “You rock girl, (not sexist, but most GF columns are written by females), they look great.” Thats why i tried your recipie. Thanks.
Jeanine says
Glad to hear that, Edmond! It sure does help when people who have actually made the recipe leave comments, doesn’t it? 🙂
Alison says
Hi Jeanine~
I’ve made these GF Banana Chocolate Chip Banana Muffins several times and love them!! They turn out perfect every time!! When we have guests or I take them to someone’s home, no one knows these muffins are gluten free. Thank you for your recipes.
Michelle@ My Gluten-free Kitchen says
Love the new photos you added! I think these would be a hit at my house too! Like you, I always stock up when my store has overripe bananas on discount!
Wendy says
Just made these and they are superb! Didn’t change a thing and we keep making them again and again. Rarely do I find a recipe for gluten free that’s as good as this one! Thank you for sharing it on your site!
Lorraine Hannaford says
These are SO good Jeanine! I am a fussy Celiac and if it didn’t taste “normal” I probably wouldn’t have made them again. I’ve just popped my second batch into the oven! Thanks so much for all your wisdom and willingness to share the recipes with us. ❤️🥇
Laura says
These were a hit and a keeper! We and our guests loved them! They were just the right texture, and they rose up beautifully, which is not the case with most gluten-free muffins I make. Definitely adding these to my Saturday morning rotation!
Jeanine says
Thanks, Laura! They are one of my go-to recipes as well. Especially since I always seem to have frozen bananas that I need to use up.
Marge says
These muffins are amazing! My daughter, who has a gluten sensitivity, always requests banana muffins when she comes out. This morning we all had these muffins for breakfast and determined we preferred them over my non gluten-free recipe. This is the first site I refer to when looking for a gluten-free alternative. Thanks for your great recipes!
Jeanine says
So glad to read this, Marge! These are one of my favourite muffins, and SO easy to make! Plus, a great way to use up those overripe bananas. 😉