Jump to Recipe Jump to Video Print Recipe

These Banana Chocolate Chunk Muffins are a feel-good take on a classic baked good. Made without refined sugar and completely gluten-free, they’re sweetened naturally with ripe bananas and loaded with melty chocolate chunks. Plus, each muffin sneaks in a solid 7 grams of protein thanks to collagen peptides. They’re perfectly moist, and begging to be a part of your next cozy baking session!

gluten free banana chocolate muffin on plate with muffin tin in the background

One of my most popular recipes from years past are these gluten free and high protein pumpkin muffins. They are so incredibly moist, use a whole can of pumpkin and are naturally gluten free, dairy free and refined sugar free. This year, I wanted to create a new flavor variation inspired by that same muffin recipe. And what better choice than a classic banana chocolate chunk muffin!?

The base recipe for these banana chocolate chunk muffins is very similar to the pumpkin muffins, with a few small tweaks. Unlike some banana muffins, these ones have a LOT of banana flavor (4 whole bananas in there), a subtle touch of warming cinnamon, and they are perfectly moist. They’re also gluten free, sweetened with coconut sugar and dotted with pools of melty chocolate chunks. What more could a girl want!?

I have a feeling these are going to become a staple in our house, especially as the weather gets colder and I feel more drawn towards a cozy bake session. I also really love and appreciate that these banana chocolate chunk muffins have 7g of protein per muffin, so they’re slightly more balanced and potentially even acceptable at breakfast time 😉 Can’t wait for you to try them out!

Why You’ll Love these Banana Chocolate Chunk Muffins

This is an easy recipe, with no fancy techniques or equipment required.
These banana chocolate chunk muffins are sweetened naturally with coconut sugar.
Each muffin has 7g of protein, making it a more balanced treat.
They are gluten-free friendly and can easily be made dairy free as well.
These moist muffins are studded with lots of melty chocolate chunks.

gluten free banana chocolate chunk muffin with bite taken out, on a piece of parchment paper

What You Need to Make these Chocolate Chunk Banana Muffins

For the Dry Ingredients:

Gluten Free 1-to-1 Flour: My favorite brands are Bob’s Red Mill and King Arthur Flour. Both of these contain xanthan gum which is a crucial ingredient! If you’re not gluten free, you can use an equal amount of normal AP flour.
Unflavored Collagen Peptides: This is an easy way to add protein without affecting the taste or texture of the banana chocolate chunk muffins. If you don’t have this on hand or are vegetarian, I would recommend leaving it out entirely for super moist muffins, or substituting an additional 1/4 cup of flour.
Baking Powder & Soda: This recipe calls for a combination of both leavening agents.
Cinnamon & Kosher Salt: To add some warming, cozy flavor to the banana muffins, toss in some cinnamon! A pinch of nutmeg would also be great here.

For the Wet Ingredients:

Overripe Bananas: Your bananas should be pretty spotty and dark which will add natural sweetness to these muffins. I highly recommend measuring out the amount of mashed banana for the most accurate results.
Eggs: 2 large eggs…I always use pasture-raised.
Coconut Sugar: These banana chocolate chunk muffins are just lightly sweetened with coconut sugar, making them refined sugar free! In a pinch, try substituting an equal amount of cane sugar/white sugar or brown sugar.
Refined Coconut Oil: Refined doesn’t have a strong coconut flavor, whereas unrefined does. Feel free to use any neutral-flavored oil you prefer (such as avocado oil).
Greek Yogurt: Full-fat plain is the way to go here to add moisture to the banana muffins. You could also use sour cream, or a dairy-free version.
Vanilla Extract: Or vanilla bean paste!

For the Mix-ins:

Dark Chocolate Chunks: Each banana muffin is filled with gooey, melty pools of dark chocolate chunks! You could also use semi-sweet if you prefer.

ingredients for gluten free banana chocolate chunk muffins

How To Make these Gluten Free Banana Chocolate Chunk Muffins

Preheat Oven & Prepare Muffin Tin:

First, preheat your oven to 425F and add liners to your muffin tin. I like these liners, or I’ll make my own tulip-style muffin liners by cutting out a square of parchment paper, then cutting slits at the halfway point of each side — this video does a good job walking you through it.

Mix Together the Dry Ingredients:

In a large bowl, whisk together the dry ingredients (gluten free flour, collagen peptides, cinnamon, baking powder & soda, and kosher salt) until combined. Set aside.

Mix together the Wet Ingredients & Combine with Dry:

In another large bowl, whisk together all of the wet ingredients until smooth. Then, add dry ingredients to the wet ingredients and stir with a spatula until some of the flour is still visible.

Stir in Chocolate Chunks & Let Batter Rest:

Next, add in the chocolate chunks and continue stirring until no more flour is visible, but do not over-mix or your muffins will be dense! Allow the batter to rest for 15 minutes.

gluten free banana chocolate chunk muffin batter in white bowl with spatula

Pour into Muffin Tin & Bake:

Divide batter evenly between the 12 muffin cavities (or 10 if you prefer bigger, taller muffins). Top with a few extra chocolate chunks, if desired. Transfer to the oven and bake for 8 minutes. Then, reduce the oven temperature to 350F and continue baking for 10-12 more minutes. Allow the banana chocolate chunk muffins to cool down in the muffin tin for 5 minutes, before transferring them to a wire rack to finish cooling. Enjoy!

gluten free banana chocolate chunk muffins in muffin tin before baking

Can I Omit or Substitute the Collagen?

As you’ll see in the full recipe card below, unflavored collagen peptides are added into the dry ingredients as a way to sneak some extra protein and nutrients into these banana chocolate chunk muffins. I like this one from Vital Proteins, but any brand will work. It dissolves into anything and doesn’t impact the flavor. However, if you don’t have any collagen on hand or want to make these muffins vegetarian, you can either omit the collagen entirely for a super moist muffin or substitute an additional 1/4 cup (30g) gluten free 1-to-1 flour.

Can I Substitute Almond Flour or Coconut Flour?

No, sorry! Unfortunately, almond flour and coconut flour perform VERY differently than gluten free 1-to-1 flour so they are not interchangeable. I would pretty much have to develop a whole new recipe with different measurements. The only flour that you can substitute 1-to-1 in this banana chocolate chunk muffin recipe is normal all purpose flour, if you’re not gluten free.

stack of gluten free banana chocolate chunk muffins on white plate

Expert Tips & Tricks:

These banana chocolate chunk muffins are quite simple to make and very beginner-friendly but these tips and tricks will help ensure they turn out perfect!

Use a kitchen scale to measure the ingredients: For the most accurate results, use a kitchen scale (they’re super cheap on amazon) to measure the ingredients, especially the dry ones. If you don’t own one, make sure to measure the flour with the spoon and level method.
Do not over-mix the batter: You’ll want to add the chocolate chips in while there is still plenty of flour visible in the batter. Then, mix until just combined so that the muffins don’t become dry or dense.
Make sure to let the batter rest: Don’t skip this step! It’s especially important in gluten free baking because the gluten free flours need more time to fully absorb the liquid.
Use a toothpick or chopstick to test muffin doneness: Poke a hole in the center of the muffin and if the toothpick comes out mostly clean with a few moist crumbs then they’re done! Remember…they’re going to continue cooking a bit as they cool.

Can I Freeze these Gluten Free Banana Chocolate Chunk Muffins?

Yes! First, allow these banana chocolate chunk muffins to cool down completely. Then, transfer them to a tray or plate and pop them in the freezer for about 2 hours to “flash freeze.” After that, move them over to an airtight container or a freezer bag. When you’re ready to re-heat the muffins, you can either thaw them in the fridge overnight or for a quicker option, microwave them for 30-60 seconds or until warmed through.

gluten free banana chocolate chunk muffins cut in half on a small plate

How Should I Store these Banana Chocolate Chunk Muffins?

If you have leftover banana chocolate chunk muffins, they should be cooled fully before transferring to an airtight container and storing them at room temperature for about 4 days. If they dry out at all, just pop them in the microwave them for 15-30 seconds. See the section above for tips on how to freeze these banana chocolate chunk muffins.

Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.

Looking for More Muffin Recipes?

5 from 1 vote

Banana Chocolate Chunk Muffins (Gluten Free)

These Banana Chocolate Chunk Muffins are a feel-good take on a classic baked good. Made without refined sugar and completely gluten-free, they’re sweetened naturally with ripe bananas and loaded with melty chocolate chunks. Plus, each muffin sneaks in a solid 7 grams of protein thanks to collagen peptides. They're perfectly moist, and begging to be a part of your next cozy baking session!

Servings muffins

Prep Time 10

Cook Time 20

Resting Time 15

Total Time 45

Equipment

kitchen scale (optional)
fork
2 large bowls
whisk
spatula
muffin tin with liners