Double Chocolate Gluten-Free Banana Muffins

These are rich chocolate banana muffins that are free of refined sugars. They are so delicious. I hope you enjoy them for breakfast or a snack!


  • 4 ripe bananas, mashed (1.5 to 2 cups), can sub ½ cup applesauce for 1 banana
  • 1/2 cup unsalted butter, melted and cooled or coconut oil
  • 2 large eggs
  • 2 tsp vanilla
  • 1 1/2 cup gluten-free all-purpose flour (I use Bob’s Red Mill)
  • ⅔ cup cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 2/3 cup coconut sugar or raw cane sugar
  • ⅔ cup chocolate chips, optional


1. Preheat the oven to 350 degrees F. Line a muffin tray with muffin papers. Note: This recipe makes 14 to 18 muffins so note that you’ll need to bake two batches or use 2 trays.

2. Mash the bananas in a mixing bowl until creamy and most of the chunks are out. I use a potato masher if I have one. Add the eggs and melted butter and stir well.

3. In a separate bowl, stir together the gluten-free flour, cacao powder, baking soda, sea salt, sugar, and chocolate chips until well-combined.

4. Pour the flour mixture into the bowl with the banana mixture and stir well until combined. Note that the mixture will be very thick.

5. Fill the muffin holes ¾ of the way up with batter and if desired, sprinkle with additional chocolate chips.

6. Bake in the preheated oven for 30 to 35 minutes (I do 30).

7. Allow muffins to cool at least 20 minutes before removing from the muffin pan and eating.

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