Gluten-Free Banana Chocolate Chip Muffins with Cinnamon
Moist and tender muffins made with mashed ripe bananas and gluten-free flour, studded with chocolate chips and warmed with ground cinnamon. The natural sweetness from bananas reduces the need for added sugar, while avocado oil keeps them incredibly soft. Perfect for breakfast, snacking, or dessert, these muffins are a crowd-pleasing treat that happens to be gluten-free. The secret to their bakery-style texture is using very ripe bananas and not overmixing the batter.
Ingredients
Instructions
- 1
Preheat oven and spray muffin tray with cooking oil or line with papers
- 2
Mash bananas in mixing bowl until most chunks are removed
- 3
Whisk in eggs, avocado oil, maple syrup, and vanilla extract until well-combined
- 4
In separate bowl, stir together gluten-free flour, baking soda, salt, cinnamon, and chocolate chips
- 5
Pour flour mixture into banana mixture and mix until well-incorporated
- 6
Fill muffin holes 3/4 full with batter and sprinkle with more chocolate chips if desired
- 7
Bake until muffins are golden-brown and cooked through, checking internal temperature reaches at least 190 degrees Fahrenheit
- 8
Allow muffins to cool completely before eating
Tips
Use very ripe bananas with brown spots for maximum sweetness and easier mashing.
Don't overmix the batter once flour is added to keep muffins tender.
Microwave cooled muffins for 15-20 seconds before eating to warm them up.
Good to Know
Store in airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
Can be made 1 day ahead and stored covered at room temperature.
Serve at room temperature or warmed briefly in microwave.
Common Mistakes
Don't overmix batter to avoid tough muffins
Use ripe bananas to avoid bland flavor
Check internal temperature to avoid underbaking
Substitutions
FAQ
Can I freeze these muffins?
Yes, wrap individually and freeze for up to 3 months. Thaw at room temperature or microwave briefly.
What if I don't have gluten-free flour?
Regular all-purpose flour works in the same ratio, but the muffins won't be gluten-free.
Can I make mini muffins instead?
Yes, reduce baking time to 18-22 minutes and check for doneness with a toothpick.