Gluten free baking is somewhat intimidating if you are new to trying it but it doesn’t have to be! It’s really a matter of making flour swaps and using the correct leavening agents (I’m talking baking powder, baking soda or yeast or a combination) and with so many gluten free recipes out there, it’s pretty easy to get started.

Lately I have been intrigued by gluten free baking and energized by the challenge of converting my go-to recipes into gluten-free goodness! I make banana chocolate chip muffins nearly every week and usually use spelt flour to do so, but I was determined to perform a gluten-free makeover on this standby. My kids LOVE these muffins! When they came into the kitchen, they grabbed the gluten free version off the cooling rack, ate it and did not say anything about them tasting different. Not. A. Thing.

I’d call that a success! And based on the sample size of 3 little people, I am thus declaring my muffins as “best ever”. Give it a try and see what you think!

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GF Banana Muffins

Best Ever Gluten Free Banana Chocolate Chip Muffins

  • Author: Alyssa
  • Total Time: 30 minutes
  • Yield: 12 1x


These gluten free muffins are moist and rise beautifully! They are everything you wished for when imagining a banana chocolate muffin.


  • 3 ripe medium sized bananas
  • 1/3 cup applesauce
  • 1 tablespoon molasses
  • 1/4 cup avocado oil
  • 1/4 cup coconut sugar (optional)
  • 3/4 cup brown rice flour
  • 3/4 cup sorghum flour
  • 1/4 cup ground flaxseed
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt (optional)
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon all spice
  • 1/4 cup chocolate chips


  1. Preheat oven to 375 degrees F.
  2. In a large bowl, mix together the flours, flaxseed, spice, baking powder and baking soda. Set aside.
  3. In a medium bowl, beat or mash the bananas until they are the consistency of applesauce. Add the molasses, oil and coconut sugar (if using) to the bananas and mix well.
  4. Add the banana mixture to the dry ingredients and mix just until combined, then fold in the chocolate chips.
  5. Spoon batter into muffin tins, filling until approximately 3/4 full.
  6. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  7. Allow to cool for at least 10 minutes in the pan before moving to a cooling rack.


Size truly does matter…when it comes to bananas in this recipe! You’ll need medium-large size bananas to provide enough liquid to keep these muffins moist, so if you have small bananas try using 4 instead.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Baked Goods

Keywords: Gluten free, Muffins, Banana chocolate chip