Gluten-Free Banana Chocolate Muffins

By Martha Rose Shulman

Updated April 10, 2023

Gluten-Free Banana Chocolate Muffins
Andrew Scrivani for The New York Times
Total Time
About 45 minutes
Prep Time
Advance preparation: These keep for a couple of days out of the refrigerator, for a few more days in the refrigerator, and for a few months in the freezer.
Rating
5(943)
Comments
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These dark chocolate muffins taste more extravagant than they are. Cacao — raw chocolate — is considered by many to be a “super food.” It’s high in antioxidants and an excellent source of magnesium, iron, chromium, manganese, zinc, and copper. It is also a good source of omega-6 fatty acids and vitamin C.

Featured in: A Hodgepodge of Muffins, All Gluten-Free

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Ingredients

Yield:16 muffins (⅓ cup capacity)
  • 75grams (approximately ½ cup) buckwheat flour
  • 75grams (approximately ¾ cup) almond powder (also known as almond flour)
  • 140grams (approximately 1 cup) whole grain or all-purpose gluten free flour mix
  • 32grams (approximately 6 tablespoons) dark cocoa powder
  • 10grams (2 teaspoons) baking powder
  • 5grams (1 teaspoon) baking soda
  • 3½grams (rounded ½ teaspoon) salt
  • 100grams (approximately ½ cup) raw brown sugar or packed light brown sugar
  • 2eggs
  • 75grams (⅓ cup) canola or grape seed oil
  • 120grams (½ cup) plain low-fat yogurt or buttermilk
  • 5grams (1 teaspoon) vanilla extract
  • 330grams ripe bananas (peeled weight), about 3 medium, mashed (1¼ cups)
  • 115grams (about ⅔ cup) semi-sweet or bittersweet chocolate chips or chopped bittersweet chocolate
Ingredient Substitution Guide
Nutritional analysis per serving (16 servings)

205 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 4 grams polyunsaturated fat; 27 grams carbohydrates; 3 grams dietary fiber; 13 grams sugars; 4 grams protein; 163 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat the oven to 350 degrees. Oil or butter muffin tins. Sift the dry ingredients into a large bowl. Pour in any bits that remain in the sifter.

  2. Step 2

    In another large bowl or in the bowl of a standing mixer fitted with the whip attachment beat together the oil and sugar until creamy. Beat in the eggs and beat until incorporated, then beat in the yogurt or buttermilk, the vanilla and the mashed bananas. Add the dry ingredients and mix at low speed or whisk gently until combined. If using a mixer, scrape down the sides of the bowl and the beaters. Fold in the chocolate chips.

  3. Step 3

    Using a spoon or ice cream scoop, fill muffin cups to the top. Place in the oven and bake 30 minutes, until a muffin springs back lightly when touched. Remove from the heat and if the muffins come out of the tins easily, remove from the tins and place on a rack. I like these best served warm, but if they don’t release easily allow them to cool, then remove from the tins.

Ratings

5 out of 5
943 user ratings
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Comments

John Penny

If you aren't concerned about gluten, you can replace the buckwheat flour and gluten free flour mix with 1 1/2 cups of your regular baking flour.

SonomaSMB

These are the best "healthy" muffins I've ever had, and they are truly healthy with the perfect balance of flavors & degree of sweetness for my taste (not very sweet). I logged them into MyFitnessPal and they came out at 173 calories each, 17 regular sized muffins.

I used coconut oil instead of canola, which added a nice flavor.

Be careful - mine were perfectly done in 20 minutes, 30 would have been way overcooked.

Maggie

I have made this 4-5 times now and love them. Not too sweet, but definitely a treat. But I have never been able to cream the oil and sugar. All I ever get is oily sugar no matter how long I whip it with my standing mixer. Doesn't seem to matter in the end, as I love the muffins, but I wonder if anyone else has this problem.

Neha G

These are great. I prefer them to bakery muffins. I used bob’s paleo flour for the gf mix, date sugar, and olive oil instead of canola. I also used kefir in place of yogurt. It worked out beautifully. I would use this base recipe for other flavor muffins too, like chai, carrot cake, or blueberry, because the crumb was nice and tender. With this amount of batter, I made 6 jumbo muffins and a small loaf.

Dan Johnson

I approach all GF recipes with caution. This one is fantastic. Subbed oat flour and I scale measured everything (I much prefer cooking vs baking). The call for 115g of chips is light. 2/3C weighs more than 115g.

Teresa

I replaced canola oil with 5 tablespoons of melted butter because I don't like oil in cakes. Definitely not too sweet. Actually, next time I'll add a couple of tablespoons of sugar because with 70% dark chocolate I found them too bitter.

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