Gluten-Free Chocolate Chip Banana Muffins (Vegan, Allergy-Free)

These easy Gluten-Free Chocolate Chip Banana Muffins are vegan, allergy-free, and naturally sweet! Moist, tender, soft, and fluffy, they’re packed with mashed ripe bananas and dairy-free dark chocolate chips. A perfect family-friendly recipe for a sweet breakfast treat or afternoon snack!

Everyone loves an easy muffin recipe. Everyone loves a little chocolate chip action too…amiright? And when it’s a sin to ever let an over-ripe banana go to waste that leaves us with one option…CHOCOLATE CHIP BANANA MUFFINS! So easy, so delicious, perfectly portioned without the need to cut individual slices like you would with banana bread. Plus, baking muffins is quicker than baking an entire loaf!

Ingredients you’ll need

As long as you have some bananas on the counter, I bet you have everything you need to make these muffins today!

• Gluten-Free All-Purpose Flour
• Sorghum Flour (alternatively, you can swap with more all-purpose)
• Super Ripe Bananas (you’ll need enough for 1 cup mashed, which is about 3 bananas)
• Baking Powder
• Vanilla Extract
• Sweetener of Choice (you can even leave this out if you don’t want any sweetness besides the bananas)
• Vegan/Soy-Free Butter
• Chocolate Chips (I used dark, you can use semi-sweet)
• Cinnamon (totally optional)

Healthy Chocolate Chip Banana Muffins for Everyone

These gluten-free muffins are perfect for a quick make-ahead breakfast treat, afternoon snack, even a perfect addition to lunchboxes and on-the-go munching! They’re:

• Gluten-Free
• Vegan
• Allergy-free (Dairy-Free, Soy-Free, Egg-Free, Nut-Free, Peanut-Free, Wheat-Free, Sesame-Free, Corn-Free, Coconut-Free)
• Oil-Free
• Low in Sugar
• Super Kid-Friendly
• Freezer-Friendly
• Make-Ahead and Meal Prep Ready

How to make these Chocolate Chip Banana Bread Muffins

It’s basically like making your classic banana bread with chocolate chips and in a muffin pan, so nothing too ground-breaking here!

1. Preheat your oven to 350°F.
2. In a big mixing bowl, combine your flour, baking powder, sweetener (if using), cinnamon )if using), and whisk together.
3. Add your mashed bananas, vanilla, melted butter, and mix again.
4. Now fold in the chocolate chips (don’t over mix your muffin batter!)
5. Now fill a greased standard muffin pan (alternatively you can line your muffin pan), and fill 10 muffin cups about 3/4 of the way full with the batter. (Add some extra chocolate chips to the tops in you want some to stand out when done baking).
6. Bake your muffins for about 18-20 minutes, remove, and let them cool on a wire rack.
7. Store your muffins in an air-tight container at room temperature for 6-7 days.

More Options and Tips for the Best Vegan Chocolate Chip Banana Muffins

• You can use a mini muffin pan if you prefer. Cut your baking time down to 7-10 minutes. You’ll aim for about 20 mini muffins using this recipe.
• As mentioned above, you can use paper muffin liners if you’d like!
• I use sugar-free granulated erythritol as my sweetener. You can use as little as 1/4 cup up to 1/2 cup. You can also leave out any granulated sweetener too.
• Semi-sweet or dark chocolate chips work! Even mini chips will be fine. Whatever you have on hand, feel free to throw in!
• To freeze these muffins: allow them to cool completely on a wire rack before freezing them flat on a baking sheet or storage container until they are solid. Then you can transfer the frozen muffins to a storage bag, removing as much air as possible (you can also wrap each muffin in wax paper or plastic wrap).
• To reheat: allow the muffins to defrost in the fridge overnight or pop them in the microwave to warm them up quickly!
• Serve them warm (or room temperature) with some vegan butter, nut or seed butter, even some fruity jam!

Gluten-Free Chocolate Chip Banana Muffins

Gluten-Free Chocolate Chip Banana Muffins (Vegan, Allergy-Free)

★★★★★

5 from 2 reviews

These easy Gluten-Free Chocolate Chip Banana Muffins are vegan, allergy-free, and naturally sweet! Moist, tender, soft, and fluffy, they’re packed with mashed ripe bananas and dairy-free dark chocolate chips. A perfect family-friendly recipe for a sweet breakfast treat or afternoon snack!

• Author: Rebecca @ Strength and Sunshine
• Prep Time: 5 Minutes
• Cook Time: 20 Minutes
• Total Time: 25 minutes
• Yield: 10 Muffins 1x
• Category: Breakfast, Snack
• Method: Bake
• Cuisine: American

Scale 1x2x3x

Ingredients

• 1 Cup Gluten-Free All-Purpose Flour
• 3/4 Cup Sorghum Flour*
• 1 1/2 Tsp Baking Powder
• 1/2 Tsp Cinnamon (optional)
• 1/4 to 1/2 Cup Granulated Erythritol (or preferred granulated sweetener)**
• 3 Super Ripe Bananas (1 Cup mashed)
• 1/4 Cup Melted Vegan/Soy-Free Butter (1/2 a stick)
• 1/2 Tsp Pure Madagascar Bourbon Vanilla Extract
• 1/2 Cup Dark Chocolate Chips (or Semi-Sweet)***

Instructions

1. Preheat your oven to 350°F.
2. In a large mixing bowl, combine the flour, baking powder, granulated sweetener (if using), cinnamon (if using), and whisk together.
3. Add your mashed ripe bananas, vanilla, melted butter, and mix again to combine.
4. Now fold in the chocolate chips just so they’re evenly distributed throughout the batter.
5. Grease a standard muffin pan (or line with muffin/cupcake liners) and fill 10 muffin cups, about 3/4 of the way full, with the batter. Add some extra chocolate chips to the tops if you’d like.
6. Bake the muffins for about 18-20 minutes.
7. Remove the muffins and let them cool slightly before transferring them to a wire rack to cool completely before storing in an air-tight container.

Notes

*You can swap the sorghum flour with more all-purpose.

**You can leave out the sweetener completely.

***Plus a few extra for studding the tops of the muffins before baking.

Nutrition

• Serving Size: 1 Muffin

Keywords: banana muffins, chocolate chip muffins, banana bread muffins, muffins, vegan muffins, gluten-free muffins, banana, chocolate chips, gluten-free, vegan, vegetarian, allergy-free, dairy-free, egg-free, soy-free, nut-free, peanut-free, coconut-free, corn-free, sesame-free, oil-free, kid-friendly

If you’ve been around these parts for any length of time, you’d know that bananas are only good for one thing…baking! Throw in chocolate chips and they’ll definitely get the seal of approval. These muffins are so easy, quick, and rather therapeutic! Warm and cozy smells with delicious, moist and fluffy muffins as your final result! Who’s got some bananas to use up?!

So tell me:

+ Are you someone who always has bananas on the counter? For me, no. I have to intentionally buy them (for purposes like this recipe).

———————————————-

Stay connected:

Facebook: Strength and Sunshine

Twitter: @RebeccaGF666

Instagram: rebeccagf666

Pinterest: RebeccaGF666

Bloglovin’: Strength and Sunshine

 

You Might Also Like