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banana chocolate chip muffin with a bite missing.
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5 from 3 votes

Gluten-Free Banana Chocolate Chip Muffins

These gluten-free banana chocolate chip muffins are moist with banana flavour, filled with mini chocolate chips, and finished with a crunchy sugared top. These bakery-style muffins are the perfect snack and are super freezer-friendly!
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Breakfast, Snack
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 12 muffins
Calories: 330kcal


  • Stand mixer or hand mixer
  • 12-cup muffin tin
  • Paper muffin cup liners


  • ½ cup butter softened but cool, use dairy-free if preferred
  • cup packed brown sugar
  • 2 eggs cold
  • 3 very ripe bananas
  • ½ cup buttermilk see note for making your own.
  • 2 tablespoon lemon juice
  • 2 teaspoon vanilla extract
  • 2 cups gluten-free all-purpose flour with xanthan gum I use Bob's Red Mill 1:1 All-Purpose Baking Flour (in the blue bag).
  • ¾ cup almond flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup dairy-free chocolate chips I use the mini chips from Enjoy Life Foods
  • Additional chocolate chips and coarse sugar for topping


  • Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners. I like to take some coconut oil on my hands and rub it over the top surface of the tin to ensure that if the muffins grow over the edge, they will not stick.
  • Add the dairy-free butter to the bowl of a stand mixer fitted with the paddle attachment. If you don't have a stand mixer, place the butter in a large bowl and use a hand mixer with beaters. Beat the butter on medium-high speed for 3 minutes, until lighter in colour. Add the brown sugar to the bowl and beat for another 3 minutes, until fluffy and completely dissolved into the butter. Stop to scrape down the sides and bottom of the bowl with a rubber spatula as needed.
  • Beat in the eggs, one at a time. Then beat in the bananas until broken into small chunks. The batter will look curdled but don't worry. See step-by-step photos in the blog post.
  • Mix in the dairy-free buttermilk, lemon juice, and vanilla extract. Start on low speed to avoid sloshing.
  • In a separate bowl, combine all of the dry ingredients: gluten-free flour, almond flour, baking soda, baking powder, and salt. Pour half of the dry ingredients into the wet ingredients and mix until combined, starting on low speed. Add the remaining dry ingredients and beat gently until combined. Stop the mixer and use a rubber spatula to scrape the bottom and sides to mix in any dry spots. The batter will be fairly thick.
  • Mix the chocolate chips with a teaspoon of gluten-free all-purpose flour before pouring them into the batter. This will help to avoid them sinking straight to the bottom. Incorporate the chocolate chips gently with a rubber spatula.
  • Use a large ice cream scoop (equal to about ¼ cup measuring cup) to fill the lined muffin tin. Distribute the batter evenly among 12 muffins.
    Tip: To achieve smooth, round muffin tops, take a spoon and run it under cold water. Dry lightly, then run the back of the spoon over the top of a muffin. This will smooth any spikey bits on the muffin top that could burn. Repeat, rinsing the back of the spoon before each muffin.
  • Sprinkle the tops of the muffins with additional chocolate chips and coarse sugar. This will result in a nice crunchy muffin top.
  • Bake for 23-25 minutes until a toothpick inserted in a middle muffin comes out clean. Do not open the oven door until at least 20 minutes have elapsed. Allow to cool in the pan for 15 minutes before removing to a wire rack. Enjoy warm or allow to cool completely.


  • Dairy: Both regular dairy products and dairy-free options will work for the butter and buttermilk in this recipe. 
  • Buttermilk: Mix ½ cup cold (dairy-free) milk with 1½ teaspoon lemon juice. Allow to sit for 10 minutes before using.
  • Almond Flour: If you can't have almond flour, substitute an equal amount of regular gluten-free all-purpose flour.
  • Add-ins: Add chopped nuts, ½ teaspoon of cinnamon, or a different type of chocolate to change up these muffins.
  • Storage: Muffins are best on the day they're baked. They will keep on the counter for 24 hours. Following that, place in an airtight container at room temperature for up to 3 days. If you find them a bit tough, place in the microwave for 20 seconds before eating. After 3 days, freeze any uneaten muffins.
  • Freezing: Wrap muffins in plastic wrap or aluminum foil and place in an airtight, freezer-safe container. Freeze for up to 2 months. To thaw, either place muffins on the counter overnight, or microwave in 30 second intervals until thawed. Be careful, it may be hot inside. 
Nutrition facts are an estimation.


Calories: 330kcal | Carbohydrates: 46.5g | Protein: 4.7g | Fat: 17.7g | Saturated Fat: 7.8g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 4.4g | Cholesterol: 48mg | Sodium: 95mg | Potassium: 216mg | Fiber: 2.6g | Sugar: 25g | Vitamin A: 90.9IU | Vitamin C: 3.6mg | Calcium: 65mg | Iron: 0.9mg