Gluten-Free Chocolate Banana Muffins

Gluten-Free Chocolate Banana Muffins
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.

Try to use a gluten-free baking mix that lists brown rice flour as the first ingredient to increase your whole-grain intake. You can substitute gluten-free oats for quinoa flakes if needed here as well.

  • Prep time
    20 min
  • Servings
    14 Servings
  • Serving size
    1 muffin
Nutrition Facts

Nutrition Facts

14 Servings

  • Serving Size
    1 muffin
  • Amount per serving Calories 155

  • Total Fat 6g
    • Saturated Fat 1.2g
  • Cholesterol 25mg
  • Sodium 80mg
  • Total Carbohydrate 25g
    • Dietary Fiber 3g
    • Total Sugars 11g
  • Protein 3g
  • Potassium 175mg


  • canola oil
    1/4 cup
  • sugar
    1/2 cup
  • vanilla extract
    1 tsp
  • medium ripe bananas (mashed)
  • eggs
  • all-purpose Gluten-Free Baking Mix ((such as King Arthur Baking Mix))
    1 cup
  • quinoa flakes
    1/2 cup
  • cocoa powder
    1/2 cup
  • water
    1 tbsp
  • mini chocolate chips
    2 tbsp


  1. Preheat the oven to 350 degrees F. Line muffin tins with muffin papers and spray the papers with cooking spray.

  2. In a large bowl, mix together the oil, sugar, and vanilla. Add the bananas and eggs one at a time. Mix well.

  3. Stir in the baking mix, quinoa flakes, cocoa powder, and water

  4. Spoon the batter into 14 muffin cups. Top each muffin with mini chocolate chips (distribute evenly over all muffins.)

  5. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.

  6. Remove from the oven and let the muffins cool in the pan for 10 minutes. Remove the muffins from the pan and cool completely on a wire rack.