These gluten-free, vegan banana chocolate chip muffins are moist, flavorful, and very easy to make. Packed with ripe banana and studded with chocolate chips, they’re a favorite with both kids and adults. The recipe comes together quickly and freezes well, making it a great option for meal prep or a last-minute breakfast.
You don’t need any special egg replacers for this recipe—just simple pantry ingredients you likely already have on hand. With about 30 minutes from start to finish, you can have a batch of warm muffins ready to enjoy.
Here’s What You’ll Need
Ingredients: gluten-free all-purpose flour blend, xanthan gum (only if your blend doesn’t already include it), salt, baking soda, baking powder, very ripe bananas, granulated sugar (use vegan sugar if needed), vegetable oil, apple cider vinegar, pure vanilla extract, dark chocolate chips (dairy-free or vegan if required).
Equipment:
- Muffin tin
- Cookie scoop (optional, for even portions)
- Paper baking cups or nonstick spray
Help! My bananas aren’t ripe enough!
Use very ripe bananas for the best flavor and texture. Ripe bananas should have black spots on the peel and feel soft when squeezed. If the peel is still green, they aren’t ripe enough.
To ripen bananas faster, try one of these methods:
- Place bananas in a paper bag overnight to concentrate ethylene gas and speed ripening.
- Bake whole bananas on a sheet at 250°F (120°C) for 20–30 minutes until the peels turn black. The fruit becomes very soft and sweet—ideal for mashing.
- Prick the peel and microwave in 30-second increments until softened. This works in a pinch but can change texture slightly.
If bananas are overripe to the point you won’t eat them, peel and freeze them in a freezer-safe bag for future baking. Thaw slightly before mashing.
How to Make Easy Banana Chocolate Chip Muffins
1. Combine the dry ingredients. In a large bowl whisk together 2 cups gluten-free all-purpose flour, 1/2 teaspoon xanthan gum (only if your blend doesn’t already contain it), 1 teaspoon salt, 1 teaspoon baking soda, and 1 teaspoon baking powder. Set aside.
2. Mash the bananas. In a separate bowl, mash 3 very ripe bananas with a fork until mostly smooth. A few small lumps are fine.
3. Add wet ingredients. To the mashed bananas add 1 cup granulated sugar, 1/4 cup vegetable oil, 1 tablespoon apple cider vinegar, and 1 teaspoon pure vanilla extract. Stir until combined.
4. Mix wet and dry. Pour the wet mixture into the dry ingredients and whisk gently until there are no visible streaks of flour. Avoid overmixing.
5. Fold in chocolate chips. Stir in 1 cup dark chocolate chips (use dairy-free or vegan chips if needed) until evenly distributed.
6. Portion the batter. Line a 12-cup muffin tin with paper liners or grease well. Fill each cup about 3/4 full—using a cookie scoop helps create even muffins and reduces mess.
7. Bake and cool. Bake at 350°F (177°C) for 22–25 minutes, until the tops are lightly golden and a toothpick inserted in the center comes out clean or with dry crumbs. Cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.
FAQs and Tips for Making Gluten-Free Vegan Banana Chocolate Chip Muffins
Use a 1:1 gluten-free all-purpose flour blend designed to replace regular all-purpose flour. This recipe has been tested with blends that already include xanthan gum.
Only add xanthan gum if your flour blend does not already contain it. Follow the ingredient list.
Many chocolate chips contain dairy, but there are vegan options available. Check the package to be sure.
Some sugar is processed with bone char. If you follow a strict vegan diet, choose certified vegan or organic sugar to avoid that processing method.
Yes. Semi-sweet, milk, or dark chocolate chips will all work if you are not restricting dairy.
Paper liners are convenient, but you can bake without them—just grease the muffin tin well so muffins release easily after baking.
The tops should be lightly golden and spring back when pressed. A toothpick inserted into the center should come out clean or with dry crumbs.
Store muffins in an airtight container at room temperature for up to 3 days.
To freeze, place cooled muffins on a baking sheet in a single layer for an hour, then move them to a freezer-safe container. Thaw at room temperature before serving.
This recipe hasn’t been tested with almond flour, so results may vary. For almond flour alternatives, look for recipes specifically developed for that flour type.
Related recipes
- Chocolate Strawberry Banana Baked Oatmeal
- Gluten-Free Vegan Blueberry Banana Bread
- Gluten-Free Vegan Double Chocolate Banana Muffins
- Chocolate Peanut Butter Frozen Banana Pops
Gluten-Free Vegan Banana Chocolate Chip Muffins
Ingredients
- 2 cups gluten-free all-purpose flour (1:1 blend)
- 1/2 teaspoon xanthan gum (if your blend doesn’t contain it)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 very ripe bananas, mashed
- 1/4 cup vegetable oil
- 1 cup granulated sugar (use vegan sugar if needed)
- 1 tablespoon apple cider vinegar
- 1 teaspoon pure vanilla extract
- 1 cup dark chocolate chips (dairy-free/vegan if needed)
Use the photos above to guide you as you work through the steps.
Instructions
- Preheat the oven to 350°F (177°C). Grease a muffin tin or line with paper liners.
- In a large bowl whisk together the flour blend, xanthan gum (if needed), salt, baking soda, and baking powder.
- In a separate bowl, mash the bananas. Add the oil, sugar, apple cider vinegar, and vanilla, then whisk to combine.
- Add the wet ingredients to the dry ingredients and stir until combined.
- Fold in the chocolate chips.
- Spoon the batter into the prepared muffin tin to make 12 muffins.
- Bake for 22–25 minutes, until the tops are lightly browned and a toothpick inserted in the center comes out clean.
- Let cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
Notes
- Choose a gluten-free blend labeled as a 1:1 substitute for all-purpose flour. Many such blends already include xanthan gum.
- If your blend lacks xanthan gum, add the amount listed in the ingredients to help with texture and structure.
- If you follow a vegan diet, use sugar that isn’t processed with bone char or choose organic sugar.
- For dairy-free or vegan muffins, use vegan chocolate chips; some brands are free from common allergens.
- Apple cider vinegar helps replace the binding and leavening function of eggs in this recipe, so don’t skip it.