Gluten-Free Banana Chocolate Muffins

By Martha Rose Shulman

Updated April 9, 2023

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
About 45 minutes
Prep Time
Advance preparation: These keep for a couple of days out of the refrigerator, for a few more days in the refrigerator, and for a few months in the freezer.
Rating
5(1,069)
Comments
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These dark chocolate muffins taste more extravagant than they are. Cacao — raw chocolate — is considered by many to be a “super food.” It’s high in antioxidants and an excellent source of magnesium, iron, chromium, manganese, zinc, and copper. It is also a good source of omega-6 fatty acids and vitamin C.

Featured in: A Hodgepodge of Muffins, All Gluten-Free

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Ingredients

Yield:16 muffins (⅓ cup capacity)

  • 75 grams (approximately ½ cup) buckwheat flour

  • 75 grams (approximately ¾ cup) almond powder (also known as almond flour)

  • 140 grams (approximately 1 cup) whole grain or all-purpose gluten free flour mix

  • 32 grams (approximately 6 tablespoons) dark cocoa powder

  • 10 grams (2 teaspoons) baking powder

  • 5 grams (1 teaspoon) baking soda

  • 3 ½ grams (rounded ½ teaspoon) salt

  • 100 grams (approximately ½ cup) raw brown sugar or packed light brown sugar

  • 2 eggs

  • 75 grams (⅓ cup) canola or grape seed oil

  • 120 grams (½ cup) plain low-fat yogurt or buttermilk

  • 5 grams (1 teaspoon) vanilla extract

  • 330 grams ripe bananas (peeled weight), about 3 medium, mashed (1 ¼ cups)

  • 115 grams (about ⅔ cup) semi-sweet or bittersweet chocolate chips or chopped bittersweet chocolate

Ingredient Substitution Guide
Nutritional analysis per serving

27 grams carbs; 21 milligrams cholesterol; 205 calories; 2 grams monosaturated fat; 4 grams polyunsaturated fat; 2 grams saturated fat; 11 grams fat; 3 grams fiber; 163 milligrams sodium; 4 grams protein; 13 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat the oven to 350 degrees. Oil or butter muffin tins. Sift the dry ingredients into a large bowl. Pour in any bits that remain in the sifter.

  2. Step 2

    In another large bowl or in the bowl of a standing mixer fitted with the whip attachment beat together the oil and sugar until creamy. Beat in the eggs and beat until incorporated, then beat in the yogurt or buttermilk, the vanilla and the mashed bananas. Add the dry ingredients and mix at low speed or whisk gently until combined. If using a mixer, scrape down the sides of the bowl and the beaters. Fold in the chocolate chips.

  3. Step 3

    Using a spoon or ice cream scoop, fill muffin cups to the top. Place in the oven and bake 30 minutes, until a muffin springs back lightly when touched. Remove from the heat and if the muffins come out of the tins easily, remove from the tins and place on a rack. I like these best served warm, but if they don’t release easily allow them to cool, then remove from the tins.

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Ratings

5 out of 5
1,069 user ratings
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Comments

John Penny

If you aren't concerned about gluten, you can replace the buckwheat flour and gluten free flour mix with 1 1/2 cups of your regular baking flour.

SonomaSMB

These are the best "healthy" muffins I've ever had, and they are truly healthy with the perfect balance of flavors & degree of sweetness for my taste (not very sweet). I logged them into MyFitnessPal and they came out at 173 calories each, 17 regular sized muffins.

I used coconut oil instead of canola, which added a nice flavor.

Be careful - mine were perfectly done in 20 minutes, 30 would have been way overcooked.

Maggie

I have made this 4-5 times now and love them. Not too sweet, but definitely a treat. But I have never been able to cream the oil and sugar. All I ever get is oily sugar no matter how long I whip it with my standing mixer. Doesn't seem to matter in the end, as I love the muffins, but I wonder if anyone else has this problem.

Stephen

I used Tapioca flour and rice flour with woolies GF flour

Revcornie.

These are excellent! I already had made a buckwheat pancake mix identical to the dry ingredients of this recipe, so I measured out that weight for the flours, added the sugars, and used olive oil. The dark cocoa I had obliterated any taste of the olive oil. I had no trouble mixing the wet ingredients together because I made sure to crush those bananas completely first. A great way to get out any pent up energy if necessary! Once the bananas are smooth, all the rest of the way are easy to combine. Because I baked my cakes in a six spot tin, my cook time was a bit longer than 30 minutes. Some of the bake times differ according to the amount of moisture in the ripe bananas. Overripe bananas are even moister, so using them might take longer to bake.

Bill gentles

A nice enough muffin but the chocolate flavour completely overpowers the banana flavour. I prefer a banana muffin where you can taste the banana. 3 stars

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