Gluten Free Chocolate Banana Muffins

The trees in the yard have been blessing us with a bounty of beautiful bananas lately.  A bunch of bananas tends to get ripe quickly o"Large Bunch of Bananas"nce it starts. Which means, you suddenly have 50 ripe bananas that need to be used within a day or two.

Most of the time, I slice the bananas using my food processor and spread them on wax paper on a cookie sheet to freeze.  Once frozen they can be put into gallon zip lock bags and used for smoothies, frozen drinks, and baked goods.

Today, I was in the mood for banana bread.  I thought about making loaves and then fixed on making muffins instead

Muffins are great!  The portion is controlled, they slip into lunches easily, they freeze well, and can be thawed for a quick breakfast whenever you’re in a hurry.

"Gluten Free Chocolate Banana Muffin"Admit it!  You want one of these!

This is an easy recipe.  In less than 1 hour you could be biting into one of these chocolaty. moist, light muffins.

"Gluten-free chocolate banana muffin"

Gluten Free Chocolate Banana Muffins

Rating: 51

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Number of servings: 24

Per Serving 183 calories

Fat 8 g

Carbs 28 g

Protein 3 g


Gluten Free Chocolate Banana Muffins


  • 1/3 Cup olive oil
  • 3 Tablespoons peanut butter
  • ¾ Cup brown sugar
  • 1 teaspoon vanilla
  • 2 eggs, large
  • 3 Cups mashed ripe bananas
  • 1 Cup Sorghum flour (Jawar)
  • 2/3 Cup rice flour
  • 1/3 Cup glutinous rice flour
  • ½ Cup Hershey's All Natural Cocoa Powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon xanthan gum
  • 1 teaspoon unflavored gelatin
  • ¼ teaspoon salt
  • ½ Cup gluten free, dairy-free chocolate chips
  • ½ Cup walnuts, chopped


  1. Preheat oven to 350F. Place liners in cupcake pans or spray with cooking spray.
  2. Place olive oil and peanut butter in the bowl of your stand mixer and mix on medium speed for 1 minute. Add the brown sugar and continue mixing until well incorporated. Add vanilla and eggs beating until light and fluffy. Add mashed bananas.
  3. While the mixture is being beaten, mix together your dry ingredients; sorghum flour, rice flour, glutinous rice flour, cocoa powder, baking soda, cinnamon, xanthan gum, unflavored gelatin, and salt.
  4. Turn mixer speed to low and gradually add the dry ingredients. When well combined, add the chocolate chips and walnuts and mix until evenly distributed.
  5. Fill muffin cups 2/3 full. Bake at 350F for 30 minutes.


You can use this recipe to make loaves if you would like. It will make 2-9x5 loaves. Bake at 350F for 1 hour. Recipe freezes well. Just wrap loaves in wax paper, then in plastic or foil. Muffins can be placed in an airtight container to freeze.

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