Gluten-Free Banana Chocolate Chip Muffins

These gluten-free banana chocolate chip muffins are the perfect way to use up those overripe bananas sitting on your counter! They’re moist and naturally sweetened with maple syrup, and have a soft, tender crumb thanks to oat flour and Greek yogurt. Best of all, they’re quick to make — just one bowl for wet ingredients, one for dry, then mix and bake! Perfect for meal prep, back-to-school treats for the kids, or just because! When I say these are the best gluten-free banana muffins, I mean it- and I’m a BIG muffin gal.

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Why You’ll Love These Gluten-Free Banana Muffins

• Gluten-free & wholesome – made with oat flour instead of wheat, giving the perfect texture.
• Perfectly sweetened – no refined sugar, just bananas + maple syrup. Not too sweet = the perfect banana muffin!
• Versatile recipe base – you can switch up the flavors and add-ins to the batter!
• Kid-approved – mini chocolate chips make them a fun breakfast or snack.
• Quick & easy – 30 minutes start to finish, talk about a win for baking!

Ingredients You’ll Need for Banana Chocolate Chip Muffins

Here’s everything you need to make these delicious gluten-free chocolate chip banana muffins:

• Oat flour – naturally gluten-free and gives a soft, nutty flavor. I love One Degree Organics or Bob’s Red Mill. Make sure to use certified gluten-free oat flour if needed.
• Baking soda + baking powder – helps them rise and stay fluffy.
• Mini chocolate chips – optional but recommended for a little sweetness. I love Enjoy Life chocolate chips. use regular or dairy-free chocolate chips.
• Salt – enhances flavor.
• Ripe bananas – the more speckled, the sweeter your muffins will be!
• Greek yogurt – keeps the muffins moist and adds a little protein.
• Pure maple syrup – natural sweetness.
• Eggs – helps bind everything together.
• Melted butter – keeps the muffins tender and rich (or use coconut oil for dairy-free).
• Vanilla extract – rounds out the flavor.

How to Make Gluten-Free Chocolate Chip Banana Muffins

Preheat your oven to 350°F.

In a medium mixing bowl, whisk together the oat flour, baking soda, baking powder, chocolate chips, and salt. Set aside.

In a large mixing bowl, whisk together the mashed bananas, Greek yogurt, maple syrup, eggs, melted butter, and vanilla extract until smooth.

Gently fold the dry ingredients into the wet ingredients with a spatula until just combined — don’t overmix!

Divide the batter between 12 muffin cups in a silicone muffin pan (or line/grease a regular muffin tin). Top with extra chocolate chips if you’d like, then bake for 15–25 minutes, checking at the 15-minute mark. They’re done when a toothpick comes out clean or with just a few moist crumbs.

Let the muffins cool for 15 minutes in the pan, then transfer to a wire rack to finish cooling.

Why Oat Flour? Oat flour is a fantastic gluten-free alternative to wheat flour. It’s high in fiber, naturally whole-grain, and adds a soft, slightly sweet flavor to baked goods. Plus, it’s easy to make at home by simply blending rolled oats in a food processor until fine. Using oat flour keeps these muffins light while still being filling — perfect for breakfast on the go!

Tips for Perfect Banana Muffins

• Don’t overmix – gently fold wet and dry ingredients together until just combined. Overmixing can make muffins dense.
• Use very ripe bananas – bananas with brown spots give the best natural sweetness and flavor.
• Room temperature ingredients – helps the batter mix more evenly.
• Check early – every oven is different, so begin checking at the 15-minute mark to avoid over-baking.
• Let them cool – warm muffins are delicious, but cooling them helps set their texture.

Banana Muffin Variations

• Dairy-free – swap melted butter for coconut oil or ghee and use a dairy-free yogurt. I’ve tested these with Culina and they’re great!
• Nutty version – add ½ cup chopped walnuts or pecans for crunch.
• Extra protein – stir in a scoop or two of collagen peptides into the wet ingredients for a little protein boost!
• Berry twist – replace chocolate chips with blueberries or raspberries for a fruity version.
• Espresso boost – add in a teaspoon or two of instant espresso for an espresso banana muffin- YUM.

• Room temperature storing: Store in an airtight container for up to 3 days.
• Refrigerator storing: Keeps for up to 5 days — reheat in the microwave for 10–15 seconds for best texture.
• Freezer storing: Wrap muffins individually and freeze for up to 3 months. Thaw at room temperature or warm in the microwave.

FAQs

Can I make these muffins egg-free?
Yes! Substitute each egg with a flax egg (1 tbsp ground flax + 3 tbsp water per egg) and let sit for 5 minutes to thicken before adding.

Can I use almond flour instead of oat flour?
No, almond flour behaves differently and will make the muffins too dense. Stick to oat flour for the best results.

Can I reduce the sugar?
Yes — you can reduce the maple syrup to ¼ cup for a less sweet muffin, but the texture may be slightly drier.