These gluten free chocolate chip banana muffins are the perfect combination of wholesome ingredients and indulgent flavor—a must-try for gluten-free bakers looking for a fiber-rich treat!
Our family follows a gluten-free diet due to a history of thyroid disease. Studies show that when people transition to a gluten free diet there is a change in microbial diversity. I believe this is due to so many gluten-free recipes lacking fiber and relying solely on potato starch…
Well, not these muffins! With whole grains like oats, flax meal, and fiber-rich psyllium husk, they provide the perfect texture and nutrition that gluten-free recipes often lack.
Why These Gluten-Free Chocolate Chip Banana Muffins Are a Healthier Option
- Gluten-Free Benefits: Gluten is not completely digested and can lead to or worsen intestinal permeability, which can contribute to a condition called leaky gut, where the gut lining becomes compromised. So for many, gluten may need to be avoided, especially those with autoimmune conditions. But these muffins still bring the fiber to feed your microbiome well!
- Whole Grains & Fiber:
- Oats: Rich in soluble fiber, supports heart health and digestion.
- Flaxseed: High in omega-3 fatty acids, and the fiber supports digestion, however research isn’t promising that the lignans in flaxseed supports hormone balance.
- Psyllium Husk: Excellent source of soluble fiber, aids in digestion, and helps maintain regularity.
- Chocolate Chips in Moderation: We all love chocolate, look for dark chocolate (the higher percentage the better), but something like 60-70% is best! I enjoy mini chocolate chips because they still provide flavor while dispersing throughout nicely.
Ingredients
- Bananas – About 2–3 overripe bananas, depending on size. Mash, then measure.
- Coconut oil – I use cold-pressed, unrefined coconut oil for its mild flavor and healthy fats.
- Whole eggs – Help with structure and moisture.
- Mini chocolate chips – Mini chocolate chips distribute more evenly, providing rich pockets of chocolate in every bite. But choose your favorite chocolate!
- Vanilla extract – Enhances the sweetness and depth of flavor.
- Almond flour – easy to find gluten free flour that adds a boost of healthy fats and a soft texture.
- Whole rolled oats – A great source of soluble fiber and a familiar texture.
- Flax meal – Adds fiber, healthy fats, and beneficial lignans.
- Psyllium husk – A key binding agent that helps with texture and moisture in gluten-free baking.
- Turbinado or brown sugar – Adds a touch of sweetness while retaining some minerals.
- Salt – I prefer Celtic sea salt or Redmond’s Real Salt for their trace minerals.
- Baking soda & baking powder – Work together for the perfect rise.
Customization & variation
Who doesn’t like the banana chocolate chip combo? Well, if you’re looking for some variation, check out the suggestions below.
- Don’t like chocolate?: Replace the chocolate chips with chopped nuts, fresh or dried berries, shredded coconut, or a swirl of almond butter for extra richness! My favorite combination is bananas and pecans, yum!
- Make it a loaf: bake at 375 for 45-55 minutes. Start checking for doneness (a toothpick or knife inserted in the center comes out clean when done) around 35 minutes or so.
- Sugar: I tried this recipe with several sugars and ended up liking the brown sugar the best. You can try maple syrup as a natural sugar replacement, but the texture will be off. Alternatively, you can easily swap monk fruit sweetener 1:1 with great results. I like the Lankanto brand.
- Eggs: Out of eggs? Swap the three eggs for a vegan egg. My favorite is with chia seeds (rather than flax seeds). 1 tablespoon chia seeds: 2 ½ tablespoons water, so for three eggs: 3 tablespoons chia seeds + 7 ½ tablespoons water.
How to Make Gluten-Free Chocolate Chip Banana Muffins (Step-by-Step)
1. Preheat & Prep
Start by setting your oven to 375°F. If you haven’t already, line a standard muffin tin with silicone or parchment cups—or lightly grease it to prevent sticking.
2. Melt & Mash
In a medium glass bowl, melt the coconut oil (I do this in the microwave in short bursts). While that’s melting, grab your overripe bananas—those extra speckled ones are perfect—and mash them well. You’ll need 1 cup mashed, which is usually 2 to 3 bananas, depending on their size.
Alternatively, America’s Test Kitchen tells me that the best banana bread is when overripe bananas are warmed over the stove with fat that provides maximum banana flavor. So, instead of microwaving the oil, you’d warm it on a cast iron, add the bananas and spices and cook until fragrant.
3. Mix the Wet Ingredients
Add the mashed bananas to the melted coconut oil, then crack in the eggs and whisk everything together until smooth. Stir in the vanilla extract for a little extra depth of flavor.
If you choose to warm your bananas, oh wise one, wait until they’re cooled to combine with your eggs.
4. Combine the Dry Ingredients
In a separate, larger mixing bowl, whisk together the almond flour, flax, psyllium, sugar, baking soda and powder and salt. Remember:
- Flour should be measured using the scoop and sweep method to prevent packing.
- Brown sugar should be packed for accuracy.
- Whisk until everything is evenly combined before adding to the wet ingredients.
5. Bring It All Together
Make a well in the center of the dry ingredients and pour in your banana mixture. Gently fold the batter together, making sure there are no dry pockets—everything should be evenly moistened.
6. Add the Chocolate Magic
Sprinkle in the chocolate chips and give the batter one last stir. If you’re feeling extra indulgent, save a handful of chocolate chips, or mix it up and add wanluts, to press onto the tops before baking.
7. Fill & Prep the Muffin Tin
Using a ¼ cup scoop, portion the batter into your prepared muffin cups. For even baking, tap the pan on the counter a few times to release any air pockets.
8. Bake & Enjoy!
Bake for 11-13 minutes, or until the muffins are golden brown and have a slight spring when gently pressed. Let them cool for at least 10 minutes before digging in (though I won’t judge if you sneak one early).
These muffins are best enjoyed warm, with a cup of coffee or tea, and maybe a smear of nut butter if you’re feeling fancy.
The texture and flavor you can expect
- These muffins have a soft, fluffy texture with a slight chew from the fiber-rich ingredients.
- The flaxseed and psyllium husk provide the muffins with structure, so there’s a nice chew. No chewless potato starch here!
- The banana brings natural sweetness, while the chocolate chips melt into rich pockets of flavor in every bite.
- And I love that there’s a bonus of healthy fats and fiber, kids won’t even know.
Diets that these muffins fit into
- Gluten free
- Dairy free
- Vegan alternative: swap the three eggs for a vegan egg. My favorite is with chia seeds (rather than flax seeds). 1 tablespoon chia seeds: 2 ½ tablespoons water, so for three eggs: 3 tablespoons chia seeds + 7 ½ tablespoons water
Why Fiber Matters in Gluten-Free Baking
Fiber is essential for digestive health, heart health, and maintaining balanced blood sugar. Many gluten-free recipes fall short on fiber. By adding ingredients like oats, flax, and psyllium husk, these muffins not only taste great but also provide fiber for all the healthful benefits!
Pro Tip!
Fiber is often lacking in gluten free baking (thanks to the frequent use of starches for binding purposes). Look for 3 or more grams of fiber in your snacks to help feed your gut microbiome.
Your favorite gut health dietitian 🙂
Storage Tips: Pantry vs. Fridge
The great muffin storage debate – pantry or fridge? Here’s what works best.
For best texture, store your muffins in an airtight container at room temperature for up to 3 days. While the USDA advises against leaving perishable foods in the 40°F–140°F ‘danger zone’ for more than 2 hours, properly cooled and stored muffins are safe at room temp. For longer storage, freeze and reheat for a fresh-baked taste!
I don’t recommend refrigerating muffins since it speeds up retrogradation, a process where starches rearrange and cause baked goods to stale faster—leading to that dreaded dry, hard texture.
For longer storage, freeze them! Just thaw and reheat for a warm, just-baked treat.
Now, let’s dive into this treat. If you love good-for-you muffins, check out my Banana Carrot Muffins (always looking for those plants :))!
Chocolate Chip Banana Muffins – Gluten Free + 4 grams of Fiber!
Ingredients
- 1 cup Bananas mashed ~ 2- 3 overripe bananas, depending on size – mash then measure
- 3 Whole eggs
- 2 tbsp coconut oil melted
- 2 tsp Vanilla extract
- 1/2 cup Almond flour
- 1/2 cup Whole rolled oats
- 1/2 cup Flax meal
- 1/3 cup Turbinado sugar, or brown sugar, packed
- 2 tbsp psyllium husk
- 1 tsp Salt, celtic sea salt or Redmond’s real salt
- 1/2 tsp Baking soda
- 1 tsp Baking powder
- 1/4 cup choc chips mini for best dispersal
Instructions
- Set your oven to 375 degrees.
- Melt the coconut oil in a medium glass bowl, alternatively you can warm your bananas and oil over the stove – see notes.
- Mash and then measure 1 cup of browned bananas; this will be between 2 and 3 bananas, depending on their size.
- Add the bananas to the coconut oil bowl.
- Add the whole eggs and beat together until combined.
- Add the vanilla extract and mix to combine.
- In a separate, large mixing bowl, add together the dry ingredients except the chocolate chips.
- Make a well in the dry ingredients and add the wet ingredients, folding to combine. Ensure no dry pockets, you want to saturate all of the dry ingredients.
- Sprinkle and mix in the chocolate chips with a final stir.
- With a 1/4 cup scoop add batter to a standard muffin tin lined with silicone cups, parchment cups, or greased for easier release.
- For even baking I like to hit my pan on the counter a few times to limit air pockets. Careful not to shake your paper liners too much, they'll spill!
- Stud the top of the muffins with some extra chocolate chips if you’d like.
- Bake for 11-13 minutes, or until brown and when touched they give back a bit of a spring. Allow to cool for 10 minutes or more. Enjoy!
Notes
- The flours and grains are measured by the scoop and sweep method. The brown sugar is packed
- If you want maximum banana flavor, add the oil to a cast iron skillet, once melted add the banana and cook a few minutes until aromatic. This takes about 4 – 5 minutes. Once fragrant, pull from heat and allow to cool. Then add these into the wet ingredients as per the directions above.