Gluten-Free Banana Chocolate Muffins Recipe (2024)

By Martha Rose Shulman

Gluten-Free Banana Chocolate Muffins Recipe (1)

Total Time
About 45 minutes
Prep Time
Advance preparation: These keep for a couple of days out of the refrigerator, for a few more days in the refrigerator, and for a few months in the freezer.
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These dark chocolate muffins taste more extravagant than they are. Cacao — raw chocolate — is considered by many to be a “super food.” It’s high in antioxidants and an excellent source of magnesium, iron, chromium, manganese, zinc, and copper. It is also a good source of omega-6 fatty acids and vitamin C.

Featured in: A Hodgepodge of Muffins, All Gluten-Free

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Yield:16 muffins (⅓ cup capacity)

  • 75grams (approximately ½ cup) buckwheat flour
  • 75grams (approximately ¾ cup) almond powder (also known as almond flour)
  • 140grams (approximately 1 cup) whole grain or all-purpose gluten free flour mix
  • 32grams (approximately 6 tablespoons) dark cocoa powder
  • 10grams (2 teaspoons) baking powder
  • 5grams (1 teaspoon) baking soda
  • grams (rounded ½ teaspoon) salt
  • 100grams (approximately ½ cup) raw brown sugar or packed light brown sugar
  • 2eggs
  • 75grams (⅓ cup) canola or grape seed oil
  • 120grams (½ cup) plain low-fat yogurt or buttermilk
  • 5grams (1 teaspoon) vanilla extract
  • 330grams ripe bananas (peeled weight), about 3 medium, mashed (1¼ cups)
  • 115grams (about ⅔ cup) semi-sweet or bittersweet chocolate chips or chopped bittersweet chocolate

Ingredient Substitution Guide

Nutritional analysis per serving (16 servings)

205 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 4 grams polyunsaturated fat; 27 grams carbohydrates; 3 grams dietary fiber; 13 grams sugars; 4 grams protein; 163 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Gluten-Free Banana Chocolate Muffins Recipe (2)


  1. Step


    Preheat the oven to 350 degrees. Oil or butter muffin tins. Sift the dry ingredients into a large bowl. Pour in any bits that remain in the sifter.

  2. In another large bowl or in the bowl of a standing mixer fitted with the whip attachment beat together the oil and sugar until creamy. Beat in the eggs and beat until incorporated, then beat in the yogurt or buttermilk, the vanilla and the mashed bananas. Add the dry ingredients and mix at low speed or whisk gently until combined. If using a mixer, scrape down the sides of the bowl and the beaters. Fold in the chocolate chips.

  3. Step


    Using a spoon or ice cream scoop, fill muffin cups to the top. Place in the oven and bake 30 minutes, until a muffin springs back lightly when touched. Remove from the heat and if the muffins come out of the tins easily, remove from the tins and place on a rack. I like these best served warm, but if they don’t release easily allow them to cool, then remove from the tins.



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Cooking Notes

John Penny

If you aren't concerned about gluten, you can replace the buckwheat flour and gluten free flour mix with 1 1/2 cups of your regular baking flour.


These are the best "healthy" muffins I've ever had, and they are truly healthy with the perfect balance of flavors & degree of sweetness for my taste (not very sweet). I logged them into MyFitnessPal and they came out at 173 calories each, 17 regular sized muffins.

I used coconut oil instead of canola, which added a nice flavor.

Be careful - mine were perfectly done in 20 minutes, 30 would have been way overcooked.


I have made this 4-5 times now and love them. Not too sweet, but definitely a treat. But I have never been able to cream the oil and sugar. All I ever get is oily sugar no matter how long I whip it with my standing mixer. Doesn't seem to matter in the end, as I love the muffins, but I wonder if anyone else has this problem.

C in DC

Made this 6 times now (by popular demand!). For maximum volume, try room temp coconut oil, which is semi-solid, instead of oil - cream with sugar, then add eggs & beat until quite fluffy, also use a half almond flour/half gluten free flour mix (sifting dry ingr. very well). For our taste, prefer about 2 Tbs more cocoa, slightly less sugar & 1 generous cup of dark choc chips.
Haven't gotten to KT's variation for cherry almond chocolate, but looking forward to trying that!

Sam Imboden

I made these today with my best friend Bennett, and we added some extra chocolate chip and some powdered sugar and these ugly cupcakes (muffins) just mad my day:)


Add 10 g. expresso powder to enhance chocolate. Shorten bake time to 25 minutes. Decorate w/drizzled white & dark chocolate icing & powdered sugar and/or flaked coconut.


Apple Ginger Variant: substitute 1 Apple diced small & 1 Apple grated for banana mash; substitute maple syrup for sugar; substitute créme fraiche for yogurt; substitute butter for veg oil; substitute candied ginger for chocolate chips; substitute 5 grams cinnamon & 5 grams cardamom for vanilla; substitute 75 g. Anson Mills Oat Flour & 75 g. King Arthur Ancient Grains flour for AP flour/cocoa. Baking time remains at 30 min.

Laura Ann T.

These are delicious cupcake-muffins! I even made them with flax eggs and almond "buttermilk", and they were awesome. It took a while to cream the oil with the sugar, but the mixture really emulsified once I added one of the flax eggs. Worked just fine.


Best gluten free muffins I have ever had. Good flavor, but could use more chocolate. The wonderful thing, though, is that they are still good the next day. I nuked mine for about 15 seconds. Most gluten free is awful the next day.
I would put the brown sugar through the sifter also. I live in a dry climate and it gets little lumps which don't always dissolve in the cooking process. But that is a small quibble.


I didn't have time to measure 3 different flours, so I only used 290 g buckwheat. Delicious!


Nice muffin--I went with rice flour instead of the gluten free mix. Otherwise followed the recipe. Made 11 "Texas" sized muffins which popped right out of the tins.


Cherry Almond: substitute fresh pitted cherries for banana mash; substitute 3 g. almond extract & 3 g. vanilla for 5 g. vanilla in recipe; substitute 55 g. mini white chips & 65 g. mini semi-sweet for 120 g. chocolate chips.

B & B Lady

Added 1/2 cup of chopped pecans and 2 teaspoons Praline Liqueur.We think they are some of the best we ever had, our guests loved them also!


the descrition says "Cacao" — raw chocolate — is considered by many to be a “super food.” -- But the ingredient list has cocoa. These are different items! Which is it??




Used self raising flour and baking powder. No baking soda


21 minutes was perfect in my oven.


If you like chocolate and peanut butter together, and don’t mind these crossing over into cupcake territory (instead of remaining muffins), these are *amazing* with peanut butter frosting. (Beat 1 cup icing sugar with 1/3 cup salted natural pb till combined and crumbly, add splash vanilla and 2 oz (1/4 c) softened unsalted butter, cut into chunks, then gradually add small amounts of cream or half-and-half until it’s the right consistency. Icing splits easily but I like it so much I don’t care).


Made these as directed, except that I added 5 g espresso powder. Used 40 g teff flour and 100 g KA Measure for measure flour for the 140 g flour mix. Don’t normally sift flours, but I think doing so helped keep the texture nice and light. I used raw sugar, but would use brown next time because I’d love these to be slightly sweeter.Big thank you to other reviewers who commented about the bake time; even in our slow oven these were perfect after 25 minutes and would have been overdone at 30.


I used almond flour and Bobs Red Mill 1:1 GF flour. I used oat milk rather than dairy milks... Delicious!

Ibn Yakov

Skipped the chocolate chips. Used buckwheat, almond meal, and whole wheat flour. Phenomenal.

Rachael Claire

Everyone in my family loves these from the Grandparents to the kids!


I've made these several times and love them. The last time I subbed out the flours for Millet and Teff flour and added an extra banana. It ups the nutritional value and adds a more whole grain texture.


Teff sounds like an inspired addition! Love how beautifully it pairs with chocolate

Margaret P

Perfect texture. I added some dried cherries in place of some of the chocolate chips and it added a nice tartness.


This are delicious, not too sweet, and great for breakfast rotation.


I’ve made these muffins many times, everyone always loves them, whether they’re gluten free or not. Every time someone asks for the recipe. Cutting the baking time to 20 minutes is essential. Otherwise, they’re too dry.


I too skipped the buckwheat flour and split the flour between gluten free flour and almond flour. I also used monkfruit sweetner instead of brown sugar. These came out moist and delicious. Not too sweet with great banana flavor. Worth baking on an August day!


I make these a lot. But, I didn't have buttermilk or yogurt for my latest batch. I did have some low-fat sour cream that I wanted to use up, so I used a mixture of 1/4 cup of sour cream plus half of another quarter cup topped off with low-fat milk. They came out fantastic--- much better than when I tried to substitute milk mixed with lemon juice for my buttermilk substitute.


I made these with only subbing chopped pecans for chocolate chips (bc I was out of the chips and I love pecans) and they were phenomenal!!! Great texture and flavor!! I am kinda toying with the idea of dried cherries inside or a dollop of jam in the middle too.. Anyway thank you!!

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Gluten-Free Banana Chocolate Muffins Recipe (2024)
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