I always like to include bananas in different desserts and breads. Not long time ago, I shared with you gluten-free banana cake and today I’m sharing with you my gluten-free Banana Chocolate Chip Muffins. They’re delicious either warm for breakfast or at room temperature with tea or coffee in the afternoon. Kids always love muffins, so it’s a recipe that you can prepare for your kids quickly. It doesn’t take time and it doesn’t require any electrical beaters. Once you prepare these muffins, you’re going to do them over and over again!


Yields: 12 muffins

- 2 ripe bananas, mashed
- 2 eggs
- ½ cup white sugar
- ½ cup brown sugar
- ½ cup yoghurt
- 2 tbsp. vegetable oil (I used canola)
- 1 ¾ cups gluten-free all-purpose flour
- 1 tsp baking powder
- ¾ tsp baking soda (bicarbonate of soda)
- Pinch of salt
- ½ tsp ground cinnamon
- 3 tbsp. chocolate chips (I used Hershey’s chocolate chips because they are gluten free)


  1. Put the mashed bananas in a bowl and add to them the eggs, yoghurt, and oil.
  2. Mix well with a wooden spoon.
  3. Add sugar (both white and brown) to the wet ingredients and mix well until the sugar dissolves.
  4. Mix the dry ingredients in another bowl (flour, baking powder, baking soda, salt, and cinnamon).
  5. Fold the dry mix into the wet mix using a spatula or a wooden spoon.
  6. Add the chocolate chips and fold gently.
  7. Make sure everything is well incorporated without over mixing.
  8. Line a 12-cup muffin tin with muffin cups and pour the batter into the cups equally (12 muffins).
  9. Bake muffins in a pre-heated oven (180°C) for 20 minutes.
  10. Use a toothpick to make sure that the muffins are dry from the inside.
  11. Take the muffins out and serve warm or at room temperature.