Chocolate Chip Banana Muffins

Posted by on Mar 22, 2013 in Breads, Breakfast | 4 comments

… A Few Changes Can Make a BIG Difference! 

Chocolate Chip Banana Muffins Using Oil md pic

Banana muffins – with chocolate chips, of course – are a big hit around our kitchen. Some Daily Forage members might even argue that they are a “staple” item. I’m not so sure about that, but we do make them A LOT. And, to be honest, I don’t mind at all. They have great fiber and nutrients, and they seem to satisfy the “sweet” factor without going overboard. We’ve posted a gluten-free, dairy-free Banana Chocolate Chip Muffin recipe in the past that was our go-to, standard recipe. We loved it (and still do). But with just a few changes (I’m always tweaking things in search of “new and improved” results), this recipe gives me just a little more of what I’ve been looking for … a slightly crispy exterior, a gorgeous rise that crackles on top (you know, the goodness is just having to burst through), the same tender inside that we love, and a longer shelf life (if I hide them, that is). They also have guar gum in them instead of xanthan gum, which is critical in Daily Forage recipes (more on this later, I promise).

I urge you to give these “new and improved” gluten-free, dairy-free Chocolate Chip Banana Muffins a try. I think you’ll agree with me that “tweaking” can be a really good thing!

 Chocolate Chip Banana Muffins


No_tree_nut_tagNo Peanut BugNo Soy BugNo Dairy BugNo Gluten BugPrep time: 10 minutes

Baking time: 17-19 minutes

Oven temp: 375ºF

Rest time: 5-10 minutes

Makes: 12 muffins



2 cups (240g) gluten-free all-purpose flour – I use Authentic Foods Bette’s Gourmet Four Flour Blend1

1 1/2 teaspoons guar gum

1/2 teaspoon salt

1 teaspoon baking powder – I use Clabber Girl

1 teaspoon baking soda

1/2 cup chocolate chips – I use Enjoy Life Semi-Sweet Chocolate Mini Chips2

1/3 cup grapeseed oil

1/2 cup packed light brown sugar

1/2 cup granulated sugar (regular white sugar)

1/2 cup Egg Beaters – equal to 2 eggs (I think Egg Beaters create a more moist crumb – they are lower in cholesterol too, but eggs will work just fine)

1 cup mashed ripe banana



Preheat oven to 375ºF. Lightly spray or oil a 12-cup muffin tin, or line with cupcake papers.

Add flour to a bowl. Sift guar gum, salt, baking powder, and baking soda over the flour, but don’t sift the flour (this breaks up lumps, if any are present. Finding a pocket of baking powder or soda, albeit small, in a bite of baked goods isn’t tasty). Whisk all ingredients together.

Add chocolate chips and stir to distribute.

Blend, with a hand-held mixer or in a stand mixer, the oil, brown sugar, and white sugar until all sugar is moistened. The mixture will look like wet sand.

Add Egg Beaters and blend again to a creamy mixture, about 45 seconds on medium speed.

Stir mashed banana into mixture, using low speed, just until stirred in well.

Stir in flour/chocolate chip mixture, using low speed, until batter is well combined, scraping down sides of bowl to incorporate all flour.

Fill muffin cups evenly with all batter. I like to use a #20 (standard size, levered) ice cream scoop because the batter equals almost exactly 12 level scoopfuls, just perfect to fill all the muffin cups.

Bake at 375º for 17-19 minutes, until golden brown and the top of a muffin bounces back when touched lightly, or until a toothpick inserted in the center of a muffin comes out clean.

Place muffin pan(s) on a cooling rack and let rest for 5 minutes.

Remove muffins from pan and let rest on cooling rack to finish cooling.

Serve warm, at room temperature, or cold from the fridge.

Store room temperature muffins in an airtight container on the countertop for 3-4 days. For longer storage, individually wrap muffins in plastic wrap, then place in a resealable bag and store in the freezer for up to three months. Easily defrost by removing plastic wrap and warming for about 20 seconds in the microwave, or place plastic-wrapped muffin on countertop or in fridge to thaw.


Delicious serving suggestions include:

  • Cut a muffin in half, slather with nut butter of your choice, add dried fruit if desired, then put halves back together to create a “sandwich”.
  • Scoop out a hole in the center of the muffin and fill with cream cheese (or dairy-free substitute) … my favorite, by the way.
  • Slice muffin in half, lightly spread margarine or butter on both cut halves, then turn butter-side down on a warm grill pan to toast. Great this way, or dollop a little apple butter on each grilled half for a tasty warm snack.


1Authentic Foods Bette’s Gourmet Four Flour Blend Product Review

2Enjoy Life Semi-Sweet Chocolate Mini Chips Product Review


Safe food is a journey … Thrive!™

Other recipes you may enjoy:

Pear Pecan Sour Cream Coffee Cake Muffins GFDF 21 md crp pic






  1. Yum! I cannot wait to try this recipe out, thanks for the share. Love checking out your blog, keep up the posts!

    • Yay! I greatly appreciate you stopping by and letting me know your thoughts! These are my favorite muffins. Hope you and your family love them too!

  2. Looks yummy! I will try to make at home! Thanks for sharing.

    • You’re so welcome, Vivian! Thanks for stopping by. They’re some of our favorite muffins. Let me know how you like ’em.

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