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!