Name: Banana Chocolate Chunk Muffins (Gluten Free)
Prep time: 15 min
Cook time: 23 min
Total time: 40 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 ½ cups (180g) gluten free all-purpose flour (with xanthan gum); 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; 3 medium ripe bananas, mashed (about 1 cup); 2 large eggs; ⅓ cup (75g) melted coconut oil (or melted butter); ⅓ cup (80ml) pure maple syrup; 1 teaspoon pure vanilla extract; ¾ cup (120g) chocolate chunks (use gluten free); ¼ cup (60ml) milk (dairy or non-dairy)

If you crave perfectly fluffy, chocolate-studded muffins that just happen to be gluten free, you're in the right place! These Banana Chocolate Chunk Muffins are absolutely dreamy-moist from ripe bananas, rich with melty chocolate, and full of bakery-style flavor.

The best part? They're incredibly easy to whip up in one bowl with simple pantry staples. Whether you're gluten intolerant or just love a good muffin, this recipe is a must-try for breakfast, snack time, or anytime a sweet craving hits.

These muffins were inspired by my family's weekend baking tradition, now made gluten free so everyone can enjoy. Trust me, you won't even miss the wheat!

A stack of gluten free banana chocolate chunk muffins on a plate

Why You'll Love This Recipe

Super moist and fluffy, thanks to ripe bananas
Packed with big, gooey chocolate chunks in every bite
Naturally gluten free with no complicated flour blends
Quick and easy-ready in under 45 minutes
Perfect for breakfast, snacks, or even dessert

Key Ingredients for Banana Chocolate Chunk Muffins (Gluten Free)

See recipe card below for full list of measurements, ingredients, and instructions.

Ripe Bananas

Bananas are the superstar here, providing natural sweetness and incredible moisture to the muffins. The riper, the better-think deep yellow with plenty of brown spots. If your bananas aren't quite there yet, try microwaving them for 20-30 seconds or baking in the oven to ripen quickly.

Gluten Free All-Purpose Flour

A high-quality gluten free flour blend ensures your muffins bake up light and tender. Look for a 1-to-1 blend that includes xanthan gum for structure. If your blend doesn't have xanthan gum, add ½ teaspoon to the mix. Almond flour or oat flour can work in a pinch, but will change the texture.

Chocolate Chunks

Big, melty chunks of chocolate take these muffins to the next level! Chop up your favorite dark or semi-sweet chocolate bar for pools of chocolate in every bite. You can use gluten free chocolate chips, but chunks really make things special.

Coconut Oil

Coconut oil adds a subtle richness and keeps the muffins moist. Make sure it's melted and cooled before mixing in. You can substitute with melted butter or a neutral oil like avocado or canola if you prefer.

Maple Syrup

Maple syrup brings gentle sweetness and a hint of caramel flavor, while keeping these muffins naturally sweetened. Honey or agave work as alternatives, but maple syrup tastes best alongside banana.

Banana Chocolate Chunk Muffins (Gluten Free) cooking process

Instructions for Banana Chocolate Chunk Muffins (Gluten Free)

See recipe card below for full list of measurements, ingredients, and instructions.

Prep Your Muffin Pan and Oven

Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease each cup so your muffins pop out easily.

Mix the Dry Ingredients

In a large mixing bowl, whisk together the gluten free flour, baking powder, baking soda, and salt. This ensures your leaveners are evenly distributed and prevents clumps.

Mash Bananas and Combine Wet Ingredients

In a separate bowl, mash your bananas until mostly smooth (a few small lumps are fine). Add in the eggs, melted coconut oil, maple syrup, vanilla extract, and milk. Whisk until everything is well combined.

Bring the Batter Together

Add the wet ingredients to your dry ingredients. Gently fold together with a spatula or wooden spoon just until no dry spots remain-don't overmix, or your muffins might be dense.

Add Chocolate Chunks

Fold in most of the chocolate chunks, reserving a handful to sprinkle on top. This ensures every muffin is loaded with chocolatey goodness.

Fill Muffin Cups and Bake

Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle the remaining chocolate chunks over the tops. Bake for 20-23 minutes, or until a toothpick inserted in the center comes out clean (a little melted chocolate is OK!).

Cool and Enjoy

Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling. Enjoy warm for maximum gooey chocolate!

Recipe Variations

Dairy Free Muffins

Make these completely dairy free by using your favorite non-dairy milk (like almond or oat) and ensuring your chocolate chunks are dairy free, too.

Nutty Banana Muffins

Fold in a handful of chopped walnuts or pecans with the chocolate chunks for a classic banana-nut combo. They add crunch and extra flavor!

Mini Muffins

Turn these into fun, bite-sized treats by baking in a mini muffin tin for 10-12 minutes. Perfect for lunchboxes or party platters.

Lower Sugar Option

Cut the maple syrup back to ¼ cup for a less-sweet muffin, or substitute with a sugar-free syrup to reduce sugar further.

Vegan Version

Swap the eggs for two flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water) and use non-dairy milk and chocolate for a totally plant-based treat.

Serving Suggestions

Serve these Banana Chocolate Chunk Muffins warm from the oven with a pat of butter or a drizzle of nut butter. Pair them with fresh fruit and your favorite coffee or tea for a cozy breakfast or satisfying snack. For a special touch, dust them with a little powdered sugar or top with banana slices.

Storage and Reheating

Once completely cool, store muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days. To reheat, warm muffins in the microwave for 10-15 seconds until just heated through. These muffins freeze beautifully-wrap tightly and freeze for up to 2 months. Thaw at room temperature or microwave briefly before enjoying.

Frequently Asked Questions About Banana Chocolate Chunk Muffins (Gluten Free) (FAQ)

Q: Can I use regular flour instead of gluten free flour?

A: Yes! You can substitute all-purpose flour 1:1 if you don't need the recipe to be gluten free, but the texture may be slightly different.

Q: Can I use chocolate chips instead of chunks?

A: Absolutely. Chocolate chips work perfectly, though chopped chocolate bars give bigger pockets of melty chocolate.

Q: How do I know when the muffins are done baking?

A: The muffins are ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs (but not wet batter). Be careful not to overbake!

These Banana Chocolate Chunk Muffins (Gluten Free) are moist, rich, and guaranteed to make mornings better! I can't wait for you to try them-please let me know what you think by leaving a comment and rating below. Happy baking!