Moist Gluten-Free Chocolate Chip Banana Muffins

There are few smells that bring a warm-fuzzy feeling over us the way fresh baked banana muffins do. These muffins are soft, moist, and studded with chocolate chips. They are perfect for a quick breakfast or snack, and are a great choice for your kid’s lunch kit as well.

Gluten-free Banana Chocolate Chip Muffins | The Baking Beauties

 

 

4.7 from 3 reviews
Moist Gluten-Free Chocolate Chip Banana Muffins
Author: 
Serves: 15
 
Ingredients
  • 1 cup sorghum flour
  • 1/2 cup gluten-free oat flour
  • 1/4 cup tapioca starch
  • 1 teaspoon xanthan gum
  • 1/2 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/3 cup vegetable oil
  • 1/2 cup sour cream (or plain yogurt)
  • 1 teaspoon vanilla extract
  • 1 cup ripe bananas, mashed (approximately 2 medium bananas)
  • 3/4 cup semi-sweet chocolate chips
Instructions
  1. Preheat oven to 350 degrees F. Lightly grease your muffin tin. Set aside.
  2. In a large mixing bowl, combine the sorghum flour, oat flour, tapioca starch, xanthan gum, brown sugar, baking powder, baking soda and salt. Set aside.
  3. In a medium mixing bowl, whisk together the eggs, vegetable oil, sour cream, vanilla extract and mashed bananas. Pour the wet ingredients into the dry ingredients, and stir just to combine. Fold in the chocolate chips.
  4. Spoon batter into prepared muffin tin. Bake in preheated oven for 20-22 minutes, or until a toothpick inserted into the middle comes out clean. Let stand in baking pan for 5 minutes before removing to wire rack. Cool completely before storing in an air-tight container.
Notes
To change things up a bit, you can add either a 1/2 tsp of ground cinnamon or ground espresso powder to the batter. Adding a 1/2 cup of chopped pecans or walnuts is another great option.

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32 Responses to Moist Gluten-Free Chocolate Chip Banana Muffins

  1. CJ at Food Stories May 7, 2012 at 1:11 pm #

    Just found your site on FoodBlogs.com and thought I’d stop by and check out your site. Looks great so I subscribed to your feed. Can’t wait to see what the next post will be!

  2. K. Cooper May 7, 2012 at 10:30 pm #

    I’ll have to try these this week! Have you tried using previously frozen bananas? When they thaw, they are the perfect consistency for adding to the batter – it does take a little forethought to take them out of the freezer to give them time to defrost, but they are more evenly distributed throughout the batter (although I don’t mind getting a banana “hunk” every now and then). Can’t wait to taste them!

    • Jeanine May 8, 2012 at 6:29 am #

      Hey, K.,
      I actually nearly ALWAYS use frozen bananas when baking with them. When the skin turns brown, I throw the whole thing (skin on) into a freezer bag and freeze them until I need them. put the whole frozen banana into a bowl and microwave it for a few seconds, until it just pops right out of the skin. So much easier than mashing ‘fresh’ bananas. :) I hope you try them, I think you will enjoy them.

      • K. Cooper May 9, 2012 at 9:25 am #

        Microwaving! I’m having a “why didn’t I think of that” moment :)

        • Jeanine May 9, 2012 at 10:00 am #

          :) Speeds up the process, I can be baking in a matter of minutes, no need to wait for it to defrost on its own.

  3. Susan May 8, 2012 at 3:27 pm #

    I REALLY wanted to make this recipe…but I didn’t have any oat flour so I used millet flour and it worked just fine…just thought I’d let you know..

    • Jeanine June 1, 2012 at 6:25 am #

      Thanks for the tip, yes, Millet will work in place of the oat flour. :)

  4. Melissa September 11, 2012 at 9:56 pm #

    Hi Jeanine!

    I love your site, I’ve made so many of your recipes and they are DELICIOUS! Even my gluten eating family loves them :). Question about these muffins though – any way they can be made dairy free? What can I sub for the sour cream / yogurt? Would applesauce work? Thanks so much!

    Melissa

    • Jeanine September 12, 2012 at 7:04 am #

      Hmm…good question! I think either apple sauce, or even a ‘buttermilk’ made from a dairy free milk & 1 Tbsp lemon juice would work as a substitute as well. Glad that you’re enjoying the recipes! :)

  5. Kelly Dame January 12, 2013 at 3:19 pm #

    Hello,
    I’m wondering if you might have the nutritional information on these delicious muffins ? Thank you in advance !

    Kelly

    • Jeanine January 12, 2013 at 3:28 pm #

      I was just wondering that myself – just wait, I’ll get back to you. ;)

  6. Jeanine January 12, 2013 at 3:40 pm #

    OK, according to http://caloriecount.about.com the nutritional information is as follows (based on 15 muffins): 191 calories each (86 calories from fat), 9.5 g fat, 28 mg cholesterol, 205 mg sodium, 24.8 grams total carbohydrates, 3.0 grams protein.
    BUT, if you remove the chocolate chips, it’s down to 156 calories each (69 from fat), 7.7 grams fat, 28 mg cholesterol, 180 mg sodium, 20.2 grams total carbohydrates, 2.7 grams protein.

  7. Charlene January 28, 2013 at 9:29 am #

    I don’t have oat or millet flour in the house and wondered if all purpose would work as a substitute. Where I live I have yet to find millet flour and usually in breads I do substitute with the all purpose. You thoughts? Thanks!!

    • Jeanine January 28, 2013 at 10:54 am #

      Sure, give it a try, it’s a very forgiving recipe. :) I just use those other flours to up the nutritional value. :) Let me know how it works if you do try it!

      • Charlene February 3, 2013 at 9:12 pm #

        Well Jeanine I modified the recipe and they turned out amazing! As I mentioned in my blog post; the certainly don’t look nearly as good as they taste. They are crazy good and I look forward to making them again soon; even if I don’t master making them look as good as yours. :)

        Thanks for sharing all that you do and of course I gave credit where it was due!

        • Charlene February 3, 2013 at 9:13 pm #

          You probably know the site already but its posted on http://www.charsjargon.com Thanks again!

        • Jeanine February 4, 2013 at 7:30 am #

          haha, they didn’t end up looking too bad, Charlene! The tops are a little bumpy, but that sure beats the tops being concave! :) Glad that the recipe worked for you with the modifications, thanks for sharing!

          • Charlene February 4, 2013 at 3:04 pm #

            Thanks Jeanine! Like i said they looked but were sooo good. I can complain because prior to going GF I NEVER baked…..love to cook but bake…not so much. I had one recipe for banana bread I would do but that was it. So now if anything even turns out remotely close to edible I’m happy! ;) Thanks again!

  8. J L March 15, 2013 at 1:17 pm #

    Just made these and they are FANTASTIC!!! Trying to cut back on brown rice flour so I was thrilled to find this recipe :)

  9. Mrs.T August 30, 2013 at 9:25 am #

    Okay, it’s official — Jeanine is a gluten-free baking genius! I thought her raisin bran muffins were the best I had ever tasted. But these … oh my, these are even better. One would never know they were gluten free. Fabulous! The only change I made was to use milk chocolate chips because I really like milk chocolate with bananas. Oh — and I was running low on xanthan gum so I used a half teaspoon of it with a half teaspoon of guar gum, which I *did* have. Worked great!

    • Jeanine Friesen October 9, 2013 at 3:45 pm #

      Mrs. T, you are too kind! :) So glad that these were a hit with you! :)

      • Alice Theofan March 13, 2014 at 8:40 am #

        I have known that for awhile now! You are a genius! There aren’t any recipes that I’ve tried that haven’t been a hit! I don’t even bother with looking at GF cook books any more! Going to make these muffins tomorrow. Thanks for the tip on the Millet Flour since I don’t have oat flour.

  10. NA September 21, 2013 at 8:30 am #

    Hi, Jeanine! The recipe looks great, but what could be substituted for the sorghum flour? We have discovered that particular flour does not agree with 3 out of four tummies surveyed in this house but would love to be able to sub in something else and get the same results. Any suggestions??

    • Jeanine Friesen October 9, 2013 at 3:44 pm #

      I haven’t tried it, but I’d try millet flour in place of the sorghum. I know using rice gives it a kind of gummy texture, that’s what I like about the sorghum, it doesn’t do that. HTH!

  11. Pat Kilpatrick January 26, 2014 at 4:35 pm #

    Am diabetic and gluten intolerant. Mad these with Namast all purpose gf floor and 1/4 cup of Splenda and I T agave syrup. Used only 1/4 c mini chips and 1/2 cup nuts. Delicious!! First baked thing ever with Splenda that had a nice texture.

    • Jeanine Friesen January 29, 2014 at 1:19 pm #

      Thank you so much for sharing you results, Pat! These are one of my top 3 muffins – LOVE them, so glad that you were able to make them work for you too. :)

  12. Kerri February 9, 2014 at 6:59 am #

    Fantastic muffins! I made them with the cinnamon and chopped pecans but not the chocolate chips as I’m not a fan of muffins with chocolate chips.

    This is the 5th recipe I have made from your site in the last month. It was a new year resolution to actually cook things I had pinned on pinterest, and it is another winner. Thanks so much for so many amazing recipes! There will be many more tried and tested in the coming year!

    Cheers!

    • Jeanine Friesen February 10, 2014 at 10:50 am #

      These are one of my favourite muffins, Kerri – I’m glad that you like them too! VERY versatile base, change it up as you see fit. :) That sounds like a great new year’s resolution – glad that you’re sticking to it! :)

  13. Lois May 16, 2014 at 9:49 pm #

    I just made these muffins, wonderful just like regular muffins. Very moist and they raised like normal muffins. I love your site!!

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