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These Gluten-Free Banana Chocolate Chip Muffins are everything you want in a bakery-style muffin — soft, rich, and perfectly chocolatey with little pockets of melty chocolate chips in every bite. They strike that magical balance between a banana bread flavor and a chocolate muffin texture, so you get the best of both worlds.

Why You Will Love This Recipe: 

• They’re rich and fudgy but not too sweet — that cocoa and banana combo is irresistible.
• Perfectly moist and fluffy, thanks to the sour cream and ripe bananas.
• Make-ahead friendly — you can refrigerate the batter overnight for fresh-baked muffins in the morning, making for such easy breakfasts.
• No one will guess they’re gluten-free — the texture is light and tender, just like classic muffins.
• Freezer-friendly and great for breakfast, snacks, or dessert.

Whether you’re baking for a weekend treat, a busy weekday grab-and-go, or just because you’ve got some ripe bananas on the counter, these muffins are a go-to recipe you’ll come back to again and again.

Ingredients:

• ½ cup packed brown sugar – Use light or dark brown sugar depending on your preference. Dark brown sugar will give a deeper caramel flavor and extra moisture.
• 8 tablespoons (1 stick) salted butter, melted and cooled – Melt fully, then let cool slightly before mixing to avoid curdling the eggs. Butter adds richness and enhances the chocolate flavor.
• ¼ cup pure maple syrup – Adds natural sweetness and moisture, while complementing the banana and chocolate beautifully.
• 1 tablespoon real vanilla extract – Use high-quality vanilla for best flavor. It balances the cocoa and enhances the sweetness.
• 2 large eggs, room temperature – Room temperature eggs mix more evenly into the batter, ensuring a lighter, fluffier muffin texture.
• ½ cup unsweetened Dutch-process cocoa powder – Dutch-process cocoa gives a deeper, smoother chocolate flavor. If you use natural cocoa, the flavor will be slightly sharper.
• 1 cup ripe mashed bananas – Use about 2–3 very ripe bananas with lots of brown spots. The riper they are, the sweeter and more flavorful your muffins will be.
• ? cup sour cream, room temperature – Adds moisture and tenderness to the muffins while balancing sweetness with a subtle tang. Greek yogurt can be substituted if needed.
• 2 teaspoons baking powder – Helps the muffins rise for a soft, domed top.
• 1 teaspoon baking soda – Works with the acidity from the sour cream and bananas for the perfect lift and crumb.
• 1½ teaspoons fine sea salt – Enhances flavor and balances the sweetness. If using table salt, reduce slightly.
• 1½ cups gluten-free all-purpose flour blend – Choose a 1:1 gluten-free baking blend that contains xanthan gum for best results (like King Arthur Measure-for-Measure or Cup4Cup). Spoon and level the flour for accuracy.
• ? cup whole milk, room temperature – Keeps the muffins tender and moist. You can substitute with a non-dairy milk like almond, oat, or coconut milk if preferred.
• 1 cup mini dark or semi-sweet chocolate chips – Mini chips distribute chocolate evenly throughout each bite. Reserve about ? cup to sprinkle on top before baking for that bakery-style look.

Instructions:

1. Preheat and prepare the pan:
   Preheat your oven to 425°F (220°C). Line every other muffin well of your muffin pan with paper liners (this allows for better air circulation and taller muffin tops). If you’re skipping liners, grease each muffin cup thoroughly with butter or nonstick spray to prevent sticking.
2. Whisk together wet ingredients:
   In a large mixing bowl, whisk the brown sugar, melted butter (cooled), maple syrup, and vanilla until the mixture looks glossy and well combined — about 1–2 minutes. This helps dissolve the sugar slightly for a smoother texture.
   Add the eggs and whisk again for another minute, until the batter thickens slightly and looks creamy and cohesive.
3. Add cocoa and blend:
   Sift in or add the Dutch-process cocoa powder, whisking until no dry pockets remain. The mixture should look rich and dark, like brownie batter.
4. Incorporate banana mixture:
   Switch to a spatula and gently stir in the mashed bananas, sour cream, baking powder, baking soda, and salt. Stir until everything is fully combined — this ensures even distribution of the leavening agents so your muffins rise evenly.
5. Add dry ingredients:
   Sprinkle in the gluten-free flour blend, folding gently until just combined. The batter will be thick and slightly lumpy — avoid overmixing to keep your muffins tender.
6. Add milk and smooth out batter:
   Pour in the milk, then grab your whisk again and mix until the batter is smooth and uniform. Use your spatula to scrape down the sides and bottom of the bowl to make sure all ingredients are evenly incorporated.
   Optional but recommended: Let the muffin batter rest for 20–30 minutes at room temperature before baking. This hydrates the gluten-free flour for a higher, domed muffin top. You can also refrigerate the batter overnight and bake in the morning — just let it sit at room temperature for 10–15 minutes before scooping.
7. Add chocolate chips:
   Fold in ? cup (114 g) of chocolate chips, distributing them evenly throughout the batter so every muffin has chocolate in every bite.
8. Fill the muffin cups:
   Use a cookie scoop or large spoon to fill prepared muffin cups well about ¾ full. Fill every other cup to allow for more heat circulation, which helps them rise tall and bake evenly.
   Lightly tap or jiggle the pan on the counter to help the batter settle and level out.
9. Top and bake:
   Sprinkle the reserved ? cup of chocolate chips evenly over the tops of the muffins for that bakery-style finish.
   Bake in the center of the oven at 425°F (220°C) for 8 minutes, then reduce the oven temperature to 350°F (177°C) (without opening the door!) and bake for another 8–10 minutes, or until the tops are puffed, slightly cracked, and spring back when lightly pressed in the center.
10. Cool and serve:
    Let the muffins cool in the pan for about 10 minutes, then use a butter knife to gently loosen the edges. Transfer to a wire rack to cool completely.
    These muffins are delicious warm with melty chocolate, or at room temperature once the flavors have settled.

Storage Tips:

• Room Temperature: Store completely cooled muffins in an airtight container at room temperature for up to 3 days. If your kitchen runs warm, pop a paper towel at the bottom and top of the container to absorb extra moisture and prevent sogginess.
• Refrigerator: These muffins keep well in the fridge for up to 5 days. Reheat in the microwave for 10–15 seconds for that warm, melty chocolate goodness.
• Freezer: Wrap each muffin individually in plastic wrap or store them in a freezer-safe bag or container. Freeze for up to 3 months. To thaw, leave at room temperature for about 1 hour or microwave for 20–30 seconds.
• Pro Tip: If you love warm muffins, reheat them in a 350°F (177°C) oven for 5–7 minutes — it brings them back to that just-baked texture.

Favorite Tools for this Recipe:

1. Muffins Tin
2. Muffin scoop
3. Gluten Free Flour

Perfect Pairings:

• Morning Coffee or Latte: The deep cocoa flavor and hint of banana pair perfectly with a hot cup of coffee or a creamy oat milk latte.
• Cold Brew or Iced Espresso: For a summer twist, enjoy a muffin with an iced coffee or cold brew — the chill contrasts beautifully with the rich chocolate flavor.
• Fresh Fruit: Serve with a side of sliced strawberries, raspberries, or a handful of blueberries for a bright, fresh balance to the chocolatey sweetness.
• Nut Butter Spread: Slice a muffin in half and spread with creamy peanut butter or almond butter for an extra-satisfying breakfast or snack.
• Greek Yogurt or Cottage Cheese: Pair one muffin with a bowl of protein-rich yogurt or cottage cheese to round out a wholesome, energizing breakfast.
• Warm with Ice Cream: Turn these muffins into dessert by serving them warm with a scoop of vanilla or coffee ice cream and a drizzle of melted chocolate or peanut butter.

Check out the recipe card below for this delicious chocolate banana muffins!

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Double Chocolate Chip Banana Muffins | Gluten Free

These Gluten-Free Banana Chocolate Chip Muffins are everything you want in a bakery-style muffin — soft, rich, and perfectly chocolatey with little pockets of melty chocolate chips in every bite. They strike that magical balance between a banana bread flavor and a chocolate muffin texture, so you get the best of both worlds.

Print Recipe

Prep Time:15 minutes mins

Cook Time:16 minutes mins

Ingredients

• ½ cup packed brown sugar
• 8 tablespoons salted butter, melted and cooled
• ¼ cup pure maple syrup
• 1 tablespoon real vanilla extract
• 2 large eggs room temperature
• ½ cup unsweetened Dutch-process cocoa powder
• 1 cup ripe mashed bananas
• ? cup sour cream room temperature
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1½ teaspoons fine sea salt
• 1½ cups gluten-free all-purpose flour blend – Choose a 1:1 gluten-free baking blend that contains xanthan gum for best resultslike King Arthur Measure-for-Measure or Cup4Cup. Spoon and level the flour for accuracy.
• ? cup whole milk room temperature
• 1 cup mini dark or semi-sweet chocolate chips Reserve about ? cup to sprinkle on top before baking for that bakery-style look.

Instructions

• Preheat your oven to 425°F (220°C). Line every other muffin well of your muffin pan with paper liners (this allows for better air circulation and taller muffin tops). If you’re skipping liners, grease each muffin cup thoroughly with butter or nonstick spray to prevent sticking.
• In a large mixing bowl, whisk the brown sugar, melted butter (cooled), maple syrup, and vanilla until the mixture looks glossy and well combined — about 1–2 minutes. This helps dissolve the sugar slightly for a smoother texture.
• Add the eggs and whisk again for another minute, until the batter thickens slightly and looks creamy and cohesive.
• Sift in or add the Dutch-process cocoa powder, whisking until no dry pockets remain. The mixture should look rich and dark, like brownie batter.
• Switch to a spatula and gently stir in the mashed bananas, sour cream, baking powder, baking soda, and salt. Stir until everything is fully combined — this ensures even distribution of the leavening agents so your muffins rise evenly.
• Sprinkle in the gluten-free flour blend, folding gently until just combined. The batter will be thick and slightly lumpy — avoid overmixing to keep your muffins tender.
• Pour in the milk, then grab your whisk again and mix until the batter is smooth and uniform. Use your spatula to scrape down the sides and bottom of the bowl to make sure all ingredients are evenly incorporated.
• Optional but recommended: Let the muffin batter rest for 20–30 minutes at room temperature before baking. This hydrates the gluten-free flour for a higher, domed muffin top. You can also refrigerate the batter overnight and bake in the morning — just let it sit at room temperature for 10–15 minutes before scooping.
• Fold in ? cup (114 g) of chocolate chips, distributing them evenly throughout the batter so every muffin has chocolate in every bite.
• Use a cookie scoop or large spoon to fill prepared muffin cups well about ¾ full. Fill every other cup to allow for more heat circulation, which helps them rise tall and bake evenly.
• Lightly tap or jiggle the pan on the counter to help the batter settle and level out.
• Sprinkle the reserved ? cup of chocolate chips evenly over the tops of the muffins for that bakery-style finish.
• Bake in the center of the oven at 425°F (220°C) for 8 minutes, then reduce the oven temperature to 350°F (177°C) (without opening the door!) and bake for another 8–10 minutes, or until the tops are puffed, slightly cracked, and spring back when lightly pressed in the center.
• Let the muffins cool in the pan for about 10 minutes, then use a butter knife to gently loosen the edges. Transfer to a wire rack to cool completely.
• These muffins are delicious warm with melty chocolate, or at room temperature once the flavors have settled.

Servings: 12 muffins