These 1-bowl Gluten Free Chocolate Banana Muffins with Walnuts are easy to make and loaded with plenty of chocolate chips and walnuts in every bite! They are gluten and dairy free and can easily be made refined sugar free too.
I had to amp up regular banana muffins with chocolate and walnuts. These delicious chocolate walnut banana muffins are packed with double chocolate for lots of chocolate flavor. Cocoa powder is added to the batter for a rich chocolate banana muffin base then we mix in chocolate chips and walnuts for a flavor explosion.
Why You'll Love These Chocolate Walnut Banana Muffins
- Gluten and dairy free banana muffins: not only are these muffins made without any gluten or dairy, they are also corn free and can be made refined sugar free. If you have a nut allergy, you can leave the walnuts out for delicious double chocolate banana muffins!
- Heart and brain healthy: cocoa powder and dark chocolate (if you opt for dark chocolate chips) contain antioxidants and flavonoids that impact brain and cardiovascular health (yes, you read that right, chocolate is good for you!). Walnuts are a healthy fat that also contain antioxidants and vitamins that can reduce LDL cholesterol and inflammation, and support brain health. Talk about a power house baked good, am I right?! You can feel good about eating these muffins or feeding them to the kids in after-school snacks.
- Easy to make: these gluten-free muffins can be made in one bowl for a super easy treat that you can whip up in 30 minutes.
Want more gluten free muffin recipes?
Gluten Free Raspberry Crumble Muffins
Gluten Free Apple Cinnamon Muffins
Gluten Free Chocolate Banana Muffin Ingredients
- Bananas: the riper the better- we are talking overripe bananas with lots of black spots! The more black spots, the riper and sweeter the bananas meaning a stronger banana flavor. Top tip: don't throw away overly ripe bananas, freeze them then thaw when you want to make a banana treat!
- Maple syrup: the unrefined sweetener used for the banana bread batter. We don't need a lot of added sugar because the bananas provide plenty of natural sweetness. Be sure to use pure maple syrup.
- Olive oil: a heart healthy fat that keeps these muffins light and moist.
- Eggs: you'll need 2 large eggs for this recipe.
- Gluten-free flour blend: be sure to use a 1:1 gluten free purpose flour with xanthan gum for the perfect muffins.
- Cocoa powder: be sure to use an unsweetened cocoa powder. It does not matter if it is dutch processed or not for this recipe.
- Chocolate chips: You can use any type of chocolate chips you like from semi-sweet to dark chocolate chips. Stick to a refined sugar free option like HU Kitchen gems (these are great for chocolate chunks!) to keep these muffins refined sugar free. I also like Enjoy Life for an allergy friendly chocolate chip option.
- Walnuts
- Baking soda, vanilla extract, sea salt
How to Make Gluten Free Chocolate Walnut Banana Muffins
- Preheat the oven to 350F. Line a muffin tray with muffin liners and set aside.
- Mash the bananas in a large bowl then add the remaining wet ingredients and beat on medium-high speed with a hand mixer or stand mixer to combine.
- Add the dry ingredients and mix on low speed until just combined with a few flour streaks remaining.
- Fold in the chocolate chips and walnuts using a rubber spatula.
- Scoop muffin batter into the prepared muffin tin, baking in batches as needed.
- Bake for 20 minutes then let muffins cool for at least 10 minutes in the pan before removing to a wire rack to finish cooling.
Substitutions and Variations
- Olive oil: You can also use melted coconut oil or melted butter, although I do find that olive oil yields a lighter texture. I have not tried this, but I think using applesauce would work if you want to keep this recipe fat free.
- Eggs: I have not tested a vegan version of this recipe. If you try this gluten free banana muffin recipe with an egg substitute like a flax egg, share how it goes in the comments.
- Walnuts: If you have a nut allergy, feel free to leave this out. You could try using another nut if you prefer, although the chocolate and walnut combo is the best.
Expert Tips for the Best Gluten-Free Chocolate Banana Muffins
- Mash bananas well. For any banana bread recipe, you want to make sure to use well mashed bananas. This helps distribute the banana flavor throughout the batter (and bite!) so you don't just end up with clumps of banana in only certain parts of the finished product.
- Don't over mix the batter! Over mixing, especially with gluten-free baking, can result in a dense and gummy texture. You want to mix the flour into the wet ingredients until it's almost combined with a few flour streaks left. Once you fold in add-ins everything will be mixed perfectly.
- Don't over bake. For moist banana muffins, you don't want to over bake these as gluten free baked goods can dry out fast. A tooth pick inserted in the center of a muffin should come out with a few crumbs on it and muffin tops should spring back when gently pressed.
- Extra toppings: if you want your banana chocolate muffins to look irresistible, add extra chocolate chips and crunchy walnuts to the top of the muffins before baking.
Storage
Store any leftover muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. These delicious muffins also freeze well for up to 3 months, just store them in a freezer-safe bag or container.
FAQ
If your bananas aren't quite ripe yet, pop them in a brown paper bag with an apple. This concentrates the ethylene gas given off by fruit which is what triggers the ripening process. This will take 1-2 days, so if you want to bake now try heating them, unpeeled, by baking at 325F for 10-20 minutes until soft. Another option is to poke holes in the skin then pop them in the microwave on a microwave safe plate at 30 second intervals.
Yes! If you have frozen ripe bananas, thaw them and pour off any excess liquid before using them.
I have not tried it, but I'm sure it would work. Just add the batter to a parchment lined loaf pan and adjust the baking time. The total time will probably be closer to twice as long, if not longer. You could even make mini muffins by using a mini muffin pan and baking for half the time.
More Delicious Banana Recipes
Gluten-Free Banana Bread with Walnut Crumble
Gluten Free Fudgy Chocolate Banana Bread
Gluten Free Protein Banana Muffins
Paleo Chocolate Chip Banana Bars
Gluten Free and Vegan Banana Cream Pie
Gluten Free Gingerbread Banana Bread
If you try this recipe, leave a rating and review below!
Gluten Free Chocolate Walnut Banana Muffins
Ingredients
- 3 ripe bananas
- ⅓ cup maple syrup
- ¼ cup olive oil melted coconut oil or butter also works
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- 1 cup 1:1 gluten free flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- ½+ cup chocolate chips
- ½ cup chopped walnuts
Instructions
- Preheat oven to 350F.
- Mash the bananas in a large bowl then add the remaining wet ingredients (maple syrup, oil, eggs, vanilla) and beat to combine.
- Add in the flour, cocoa powder, and baking soda and mix until just combined with a few flour streaks remaining.
- Fold in the chocolate chips and walnuts (adding more if desired!).
- Scoop batter into lined muffin tin. This recipe makes 16 muffins, so you may need to bake in batches.
- Bake for 20 minutes then let cool for at least 10 minutes in the pan before removing to a wire rack to finish cooling.
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