Banana Chocolate Chip Muffins (GF, Vegan)

These Banana Chocolate Chip Muffins are gluten-free, vegan, super versatile and extremely delicious! Perfect for easy weekday breakfasts or a yummy snack.

These Banana Chocolate Chip Muffins are gluten-free, vegan, super versatile and extremely delicious! Perfect for easy weekday breakfasts or a yummy snack.Phew. First two weeks of classes have officially been conquered, and the fact that I’m a junior in college is slowly starting to settle in. It’s beyond weird, and I’m not ready to come to complete terms with it, so instead of talking about the fact that I’m halfway done with college, we’re going to talk about banana chocolate chip muffins.

These vegan blueberry muffins have continued to be one of the most popular recipes on my site, and I’ve been wanting to create a gluten-free version for a while now. However, I was scared of them turning into that horribly grainy, weirdly crunchy texture that gluten free baked goods sometimes turn into. Thank goodness, these muffins aren’t like that at all.

These Banana Chocolate Chip Muffins are gluten-free, vegan, super versatile and extremely delicious! Perfect for easy weekday breakfasts or a yummy snack.

In fact, I left them at home on the counter, and when I got back, everyone was telling me how good the muffins were. They had absolutely no idea that these babies were gluten free and vegan. You really, truly, can’t even tell.

For this recipe, I used Bob’s Red Mill GF All-Purpose Flour, which does a great job in muffins. It creates a wonderful texture and doesn’t give off any weird, off-putting flavors.

These whip together super easily in one bowl, and are versatile beyond belief. I opted to make my muffins banana chocolate chip flavored (yum!), but you can definitely play with flavors and make them into any flavor muffin that you and your family prefer! You can use any type of milk you want (almond, soy, coconut, or regular cow’s milk…all are great!). If you don’t need them to be gluten-free, use all-purpose or whole wheat flour instead (or a combo of the two).

These Banana Chocolate Chip Muffins are gluten-free, vegan, super versatile and extremely delicious! Perfect for easy weekday breakfasts or a yummy snack.

I made them another time after this batch as well, and that time I split the batter in two and added chocolate chips and swirl of peanut butter to half, and blueberries to the other half. Both worked amazingly. Have fun with these! Make them your own – they can take it. The base recipe is my ultimate favorite and creates such a tender, light, delicious muffin.

Check out the comments section of the vegan blueberry muffins post to see all the varieties people have made, and if you add your own spin to the recipe, share your changes in the comments below!

I hope you try – and enjoy – and I hope the start of fall is treating you well!

These Banana Chocolate Chip Muffins are gluten-free, vegan, super versatile and extremely delicious! Perfect for easy weekday breakfasts or a yummy snack.

Banana Chocolate Chip Muffins
Serves: 10 muffins
  • 1½ cups all purpose gluten-free baking flour
  • ½ cup light brown sugar
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ⅓ cup coconut oil
  • 1 large banana, mashed (about ½ cup)
  • ⅓ cup non-dairy milk
  • ½ cup vegan chocolate chips
  1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
  2. Combine flour, sugar, salt and baking powder. Add in milk of choice, banana, and melted coconut oil and stir until just moistened. Fold in chocolate chips. Fill muffin cups ¾ full.
  3. Bake for 20 to 25 minutes in the preheated oven, or until a toothpick comes out clean.



  1. These look so delicious!

  2. Yummmmmmm! Delicious vegan food is one reason why the number of vegans has doubled in less than 3 years. Here’s a video to help everyone understand why so many people are making this life affirming choice:

    21-Day Vegan Kickstart

  3. Rachel, these look delicious! I’ve had banana choc chip muffins before, and I always loved them. These look great, and it’s great that the batter is so versatile.

    My grandmother was quite the cook/baker up until recently, but she became a bit discouraged once she developed a gluten intolerance. I’m always on the lookout for tasty gluten-free recipes that I can make for her. Thanks for sharing these. I’ll definitely be bringing her a batch next time I see her!

  4. Awesome muffins!! Banana and choc are such a wonderful flavor pair! :)

  5. Definitely sending this to my sister! She’s always looking for good gluten-free recipes – and this as a base (or as is) for muffins sounds awesome!

  6. Waaaa I wish I was in college again! Enjoy it girl!!

    These muffins look so good, I love love love banana muffins :)

  7. These look perfect! I love the banana chocolate chip combo but haven’t yet tried it in muffins, I totally need to make these!!

  8. These muffins look like the perfect mid-day snack! Love that you made the, vegan AND gluten free! Muffins for all :)

  9. You’re right, these definitely don’t look vegan or gluten free. They look fluffy and chocolaty, and make me want to eat vegan and gluten free things. :)

  10. I’m so old school, I’m still using almond meal!
    I need to get on that GF flour!!

  11. These muffins are sooooo amazing!!!! I’m CRAAA-ZAAAAY about muffins and this looks beyond delicious!!!!! :)Love the banana and chocolate pairing!

  12. I have a bag of gluten-free flour in my fridge that I have yet to play with, but these muffins are inspiring me to get a move on. Baking with coconut oil is one of my new favorite things. Yum!

  13. I have wanted to try and bake something gluten free but I had no idea where to start. Thanks for this recipe!

  14. I seriously would never have guessed that these were gluten free! Job well done!

  15. This looks like the perfect portable breakfast-on-the-go!

  16. Oh man, Rachel, these look beyond delicious and rose really well for an eggless recipe! Have you tried them with wheat-based flour (obviously the opposite of GF!)?

  17. I just made these and put in 1/2 cup pumpkin puree instead of the banana. Threw in some cinnamon, nutmeg and dried ginger and some chia seeds and some xanthum gum. So good with the chocolate chips! Thanks for your recipe, I have been really reluctant to bake with GF flour, but these came out better then muffins that i usually make with normal flour.

  18. Can you sub organic canola oil instead of the coconut oil? I have a tree nut allergy and can not find a safe coconut oil that is not X-Contam…

  19. I just shared this recipe on my blog! It’s about taking classic family recipes and making them healthy-check it out!

  20. I’ve made these 3 times in the past week and my toddlers inhaled them! Thanks so much for posting. This recipe is a definite keeper!

  21. Just made these. They were very delicious! thanks so much. I really like that you used coconut oil.

  22. Sammy Davis says:

    I’m so glad I’ve found your recipe! I have allergies to gluten and egg so find it so hard to make nice tasting baked goods, my cookies are crumbly and my muffins are stodgy.

    In this recipe I substituted the coconut oil for butter as I didn’t have any coconut oil in, and the muffins were delicious – taste just like the muffins I remember from before my allergies, if not better!!

    So thanks so much for posting this recipe, I shall definitely be making these muffins again.

  23. Hi,

    I can’t have sugar, so what can I use instead???

    • Hi Amber, you could try using coconut sugar, maple syrup, honey, agave, or a sugar substitute, such as Stevia, but I haven’t tried any of them in this recipe so I’m not sure how they would turn out!

  24. Madisynne says:

    Do you need to add Xanthum gum if it is not already in the gf all purpose flour?


  25. Just baked them this afternoon, absolutely love them. I was trying to make it a bit healthier and decided to not add the chocolate chips. Instead I included cinnamon, vanilla & orange extract, and they turned out amazing. Also centered one walnut half for each muffin, which really added a nice touch. Thanks for this recipe. I’ll decinitely be using this one as a good base.

  26. The pictures look so good so I tried them. I tried them twice and the final mixture is super dry. Is it supposed to be quite a dry a mixture? I made it twice so that made sure I didn’t forget something. I then added a little more liquid and they turned out very heavy. Any suggestions?

    • Hi Colleen, what kind of GF AP flour did you use? Many brands vary widely and can have a drastically different effect on the final result of the baked good!

      • I used the Robin Hood GF flour that is available now. Which brand do you use? Yours look so nice and fluffy. Mine were pretty dense but still tasted good.

        • I just re-read the whole post and noticed you use the Bob’s Red Mill. I will try that one and see how it turns out. Thanks:)

          • Yup – I used Bob’s Red Mill! Glad you like the the taste – if you try them again, I hope they turn out how you had hoped! :) Thanks for letting me know how you liked them.

  27. These are so yummy! I used coconut sugar instead of brown sugar and they were delish. Great recipe.

  28. Just made these! So delicious! Thanks for the great recipe :)

  29. Could you sub maple syrup for brown sugar?

    • I wouldn’t recommend it because it will throw off the liquid/dry ratio. If you want a refined sugar free alternative to brown sugar, I would try using coconut sugar. Enjoy!

  30. Oh. My. God! I just made these muffins today and they are AMAZING! I have been vegan since January 2016, but vegan baking is something I have struggled with…until I found this recipe! As someone who lives with people who are not vegan, these are so great because they taste just like regular muffins, but are still vegan! The only change I made was that I did not have brown sugar, but I used golden sugar and it worked perfectly. Thank you for this delicious recipe! The taste is perfect, the texture is perfect…they are even pretty! 10/10!

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