Gluten Free Chocolate Chunk Banana Muffins
If you’re looking for the perfect way to use up overripe bananas, look no further than these Gluten Free Chocolate Chunk Banana Muffins. They’re light, fluffy, moist, and absolutely packed with chunks of melty milk chocolate in every bite. Whether you’re baking for breakfast, brunch, school lunchboxes or a weekend treat, this recipe never fails to impress.
The addition of chopped milk chocolate makes them feel extra indulgent. I like to use chocolate bars instead of chips for those bigger gooey chocolate pockets. And if you’re like me and love a little warmth in your bakes, a teaspoon of cinnamon brings out the banana flavour even more beautifully.
One of my favourite things about these muffins is just how easy they are to throw together. No mixer needed, just bowls, a whisk, and a spatula. Everything comes together in minutes, and the batter bakes up into big, golden muffins with tall domed tops and melty chocolate throughout.
Bakery-Style Muffin Tops at Home
Let’s talk muffin tops! Want to know the secret to that classic bakery-style rise? Start your muffins in a hot oven for the first few minutes, then reduce the temperature to finish baking. This trick helps create that dramatic rise, giving you picture-perfect muffins every time.
I used tulip muffin cases for these, which not only look lovely, but also give the muffins plenty of height and structure. If you’re using standard muffin cases, you’ll get a few more out of this batch, but they’ll still be delicious!
The smell alone as these bake is heavenly, that mix of banana, cinnamon and chocolate is just unbeatable. And once cooled (if you can wait that long!), I like to sprinkle a few extra chocolate chunks over the top of each one while they’re still warm so they melt slightly into the top. It makes them look extra tempting and adds even more chocolatey goodness.
These muffins are lovely at room temperature, but even better slightly warmed with a hot cuppa. I’ve even popped them in the microwave for 10 seconds the next day to revive that gooey chocolate centre. They also freeze brilliantly, so you can bake a batch and stash some away for busy mornings or unexpected visitors.
Honestly, I’ve made these again and again, and they disappear so fast every time. They’re the perfect combination of comforting and indulgent, and that balance of banana, cinnamon and milk chocolate just works. I can’t wait for you to try them. I just know they’ll become a favourite in your kitchen too!
Tried this recipe? I’d love to see your delicious creations! Tag me on Instagram @laurasglutenfreekitchenblog – I might even share your post!
Gluten Free Chocolate Chunk Banana Muffins
These Chocolate Chunk Banana Muffins are moist, fluffy and packed with melty chocolate. Made with ripe bananas and topped with chopped chocolate, they’re perfect for breakfast or a sweet snack!
Ingredients
Instructions
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Preheat your oven to 220°C (200°C fan). Line a muffin tin with tulip cases.
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In a large bowl, whisk together the gluten-free self-raising flour, granulated sugar, baking soda, salt, and ground cinnamon. In a separate bowl, whisk together the melted and cooled butter, eggs, vanilla extract, milk, and mashed banana. Pour the wet mixture into the dry ingredients and gently fold together until combined.
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Add 200 grams of the chopped chocolate bars and fold again carefully, just until the flour disappears and the chocolate is evenly mixed through. Do not overmix.
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Scoop the batter into the muffin cases, filling them all the way to the top. Bake at 220°C (200°C fan) for 8 minutes, then without opening the oven door, reduce the temperature to 180°C (160°C fan) and continue baking for another 8–10 minutes for regular muffins, or 17–20 minutes for large ones. They’re done when a toothpick inserted in the centre comes out clean. Sprinkle the tops with extra chopped chocolate if desired.
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Let the muffins cool in the tin for 20 minutes before transferring to a wire rack to cool completely. Store in an airtight container at room temperature and enjoy slightly warm or fully cooled.
Notes
Make sure your bananas are very ripe for the best flavour and natural sweetness.
A teaspoon of ground cinnamon adds the perfect warm spice to pair with banana.
Chop your own milk chocolate bars for bigger melty pockets of chocolate.
To get tall muffin tops, start your bake at 220°C (200°C fan), then reduce the temperature after 5 minutes to 180°C (160°C fan).
Sprinkle extra chocolate chunks on top after baking while the muffins are still warm for a gooey finish.
These muffins freeze really well! Just let them cool completely and pop them into freezer bags.
