Gluten-Free Banana Bread Mini Muffins with Chocolate Chips (Dairy-Free)
Updated: 3 days ago
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Why You Will Love These Gluten-Free Banana Bread Mini Muffins with Chocolate Chips
Pantry-Friendly & No Waste: A perfect, tasty way to rescue overripe bananas and turn them into a fresh treat.
Kid-Approved & Fun-Sized: The gluten-free mini-muffin is perfect for small hands, quick snacks, school lunchboxes, or on-the-go breakfasts.
Naturally Sweetened & Allergy-Friendly: Made with pure maple syrup instead of refined sugar, plus they are completely gluten-free and dairy-free
Bakery-Quality Texture: Combining a 1:1 gluten-free flour blend with superfine almond flour delivers that classic, moist banana bread crumb that won't turn out dense or dry.
I created this recipe after our family had just returned from a short summer trip. Since it was a short trip (only a few days) I had put some extra apples and bananas in the fridge before we left in attempt to preserve them for our return (I don't like to waste food if I can avoid it). Upon our return, I opened the fridge to three very ripe bananas. My daughters have seen bananas like those before; so they immediately asked, "Can we make banana bread?!" I knew we needed to use those very ripe bananas to make some delicious, spiced Gluten-Free Banana Bread Mini Muffins with Chocolate Chips (and dairy-free of course). This recipe makes 24 mini-muffins, but it can absolutely be multiplied for larger needs.
The gluten-free flour blend I use in this Easy, Gluten-Free Banana Bread Muffin Recipe includes:
This flour blend really gives these gluten-free banana bread mini muffins a crumb and texture very similar to that of traditional banana bread. I also added a small amount pure maple syrup as our sweetener. I always make an effort to use unrefined sweeteners whenever I can. Check out Shop My Kitchen Essentials for other great gluten-free cooking products and non-toxic kitchenware I use in my home.
Frequently Asked Questions: Moist, Gluten-Free Almond Flour Banana Bread Mini Muffins
Why do I need to let the batter rest before baking?
Gluten-free flours (especially almond flour and starches) absorb liquids at a slower rate than traditional wheat flour. Letting this gluten-free banana bread batter rest for 15 minutes allows the flours to fully hydrate, resulting in a smooth, rich texture without grittiness.
Can I use a different flour instead of blanched almond flour?
Blanched almond flour provides moisture to keep these gluten-free banana bread mini muffins from drying out. If you have a nut allergy, a 1:1 ratio substitute of oat flour or extra 1:1 gluten-free baking flour will work. Keep in mind the final bake may turn out slightly denser
How should I store these banana bread mini muffs so they stay moist?
Keep the the mini muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep in the refrigerator for up to 1 week, or freeze wrapped tightly for up to 1 month.
Can I use coconut sugar instead of brown sugar?
Yes, you can. Coconut sugar works as a 1:1 replacement for brown sugar. It adds a subtle caramel note, though the overall bake may be slightly less sweet and have a slightly darker finish.
How do I know when these gluten-free banana mini chocolate muffins are fully baked?
Insert a toothpick or cake tester into the top center of the one of muffins. It should come out clean or with a few moist crumbs attached—just be sure you're testing the crumb part and not poking straight into a melted chocolate chip.
Substitutions & Customizations
Oil Variations
Melted and slightly cooled refined coconut oil is the best 1:1 substitute for avocado oil. Be sure to use refined so it doesn't add a coconut taste.
Sweetener Alternatives
Substitute the brown sugar 1:1 with coconut sugar or organic cane sugar. Coconut sugar pairs well with the banana and chocolate chips.
Mix-in Swaps
Trade the chocolate chips for dark chocolate chunks, chopped walnuts, or toasted pecans for added crunch and texture.
If you love these Gluten-Free Banana Bread Mini Muffins, check out our full collection of Breakfast Recipes. Check out other great gluten-free, dairy free recipes to add to your family's meal rotation:
If you try this recipe, leave a comment below👇 and let me know how it turned out—I absolutely love hearing from you!
How to make these Gluten Free Banana Bread Muffins with Chocolate Chips (Dairy-Free)
Ingredients List
Step 1: Preheat and Prep
Preheat your oven to 375°F (190°C). Spray the mini muffin cups with oil or line them with mini paper liners. I love using Silpat's Non-Stick muffin pan for baking. The muffins come out so clean and cook evenly.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together the 1:1 gluten-free flour, almond flour, cinnamon, nutmeg, baking powder, and a pinch of sea salt until evenly mixed.
dry ingredients in a bowl on the counter Dry ingredients mixed up in a bowl on the counter
Step 3: Mash Ingredients:
In a separate bowl, mash the bananas until completely smooth. I used 3 medium sized bananas to get 1 cup of mashed banana. If your bananas are larger, you may need just 2 bananas to get 1 cup of mashed banana.
Whisk in the eggs, maple syrup, almond-milk, and vanilla extract until uniform. Stir in the melted and slightly cooled vegan butter.
Pour the wet banana mixture into the dry ingredients. Use a spatula to gently fold everything together just until a smooth, thick batter forms.
1 cup of mashed bananas on a table wet ingredients in a bowl on a table wet ingredients and melted vegan butter on a table fully mixed wet ingredients on a table wet and dry ingredients mixed on a table fully mixed batter on a table
Step 4: The Essential Batter Rest (No Chocolate Chips Yet!)
Leave the plain batter to rest undisturbed on the counter for 15 minutes. If your room is warm, pop in the fridge during this time. This allows the gluten-free flours to fully hydrate, eliminating any potential gritty texture. Don't skip this step, it really helps get a great banana bread texture and crumb
Once the 15-minute rest is up, add your 1/4 cup of mini chocolate chips straight to the bowl. Use a spatula to gently fold them in with just a few strokes.
1/4 cup chocolate chips with batter chocolate chips poured in batter fulling mixed in chocolate chips in batter on a table
Step 5: Portion, Top & Bake
Gently scoop the batter into your muffin cups (about 7/8 full). I love using my small cookie scoop, it fills the cups perfectly. Before putting them in the oven, take your extra 1 tablespoon of mini chips and scatter 4–5 mini chips right on top of each muffin dome. Bake according to the pan type you are using (Silpat or Metal). See below recipe for times! Enjoy these Gluten Free Banana Bread Muffins for breakfast or a snack!
cookie scoop with greased silicone muffin pan muffins in wells with chocolate chips before baking fully baked muffins with chocolate chips on top
Check out the full recipe below for Gluten-Free Banana Bread Mini Muffins with Chocolate Chips! I hope you enjoy!
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