Banana Chocolate Chip Muffins

5 from 24 votes

Gluten-Free Banana Chocolate Chip Muffins that are made completely with no oil and no refined sugar but they're bursting with wholesome goodness and flavor!

This post may contain affiliate links. Please read our disclosure policy.

Gluten-free banana chocolate chip muffins are quick and easy to make and will disappear in no time at all! These muffins have a soft and scrumptious texture, and the combination of chocolate with banana is simple, delicious, and divine! You’ll never miss the gluten, oil, or refined sugar in this muffin recipe!

Overhead view of chocolate chip muffins on a large plate with one off to the side.
Want to save this recipe?
Just type your email below and I’ll send it to you. And as a bonus you’ll get delicious new recipes from me!

Mmmmmm, banana chocolate chip muffins! There’s nothing quite like them, is there? And these gluten-free banana chocolate chip muffins are just as delicious as the traditional kind! These muffins are made with quick oats and oat flour, so they’re packed with fiber and nutrients. And since they’re oil-free and refined sugar-free, they’re actually pretty healthy!

why you’ll love these banana chocolate chip muffins with yogurt

  • Moist and delicious. Don’t be fooled by the appearance of these muffins. Since they are gluten-free, they tend to rise less, but that doesn’t make them any less moist and delicious!
  • Light and fluffy inside. Despite being packed with fiber-rich oats, these muffins are light and fluffy, thanks to the addition of yogurt.
  • Quick and easy. These muffins come together in just a few minutes, and they’re perfect for a quick breakfast or snack on the go.
  • Kid-friendly. My kids absolutely love these muffins, and I love that they’re getting a nutritious snack! The chocolate chips are always a hit, and the natural sweetness of the banana almost makes them feel like a sweet treat!

Ingredients to make gluten-free banana chocolate chip muffins

  • Greek yogurt: Greek yogurt helps to keep the muffins nice and moist and adds a lovely flavor to them. It also adds in some additional protein.
  • Bananas: Overripe bananas are best to use in this recipe. They are easier to combine with the other ingredients and are naturally sweet.
  • Eggs: To bind the ingredients together.
  • Honey: Honey is used as a natural sweetener. Make sure you check the ingredient label or your honey. You may find yourself holding a bottle of high-fructose corn syrup disguised as honey.
  • Oats: You want to get gluten-free quick-cooking oats for this recipe. You can use rolled oats in place of quick oats, but I find that rolled oats do produce a denser muffin.
  • Baking powder and baking soda: This helps to lighten up the muffins, so they aren’t too heavy in texture.
  • Chocolate chips: Use chocolate chips in the muffin batter and to sprinkle on top. Everyone loves a bit of added chocolate!
Ingredients for muffin recipe: 2 ripe bananas, 2 eggs, vanilla, oat flour, Greek yogurt, chocolate chips, honey, baking powder, baking soda, salt, and quick oats.

How to make healthy banana chocolate chip muffins

When it comes to throwing these muffins together, there really isn’t much of a difference in steps compared to a “normal” muffin recipe. You’ll mix together your wet ingredients in one bowl, dry in another, and then combine and portion! Super easy!

Mix batter

  1. In a large bowl, mash the bananas until soft.
  2. Whisk in the eggs, yogurt, honey, and vanilla until combined.
  3. Fold in the dry ingredients until no dry pockets remain.
  4. Fold in the chocolate chips.
4 image collage of making recipe in one bowl: 1 mashing bananas, 2 liquid ingredients mixed in, 3 dry ingredients added on top, and 4 everything combined.

Bake muffins

  • Divide the batter into the prepared muffin tin.
  • Bake until the muffins are golden brown on top and a toothpick inserted in the center comes out clean.
2 image collage showing muffins in a 12 cup muffin pan with liner and batter in each cup before and after being baked.

Tips for making the best banana chocolate chip muffins

  1. For easy cleanup, use paper liners. While you can grease your muffin tin and omit liners if you choose to, I find that paper liners make for much easier cleanup and removal of the muffins. Simply place the liners in your muffin tin and scoop the batter into each one.
  2. Do not overmix. Overmixing can lead to tough/dense muffins, so mix just until everything is combined. A few lumps are totally fine!
  3. Don’t fret if your muffins fall flat. This is common with gluten-free baking, as the lack of gluten means that they won’t rise as much. They will still be just as delicious!
  4. Make a double batch for freezing. These muffins freeze beautifully, so if you want to have some on hand for a quick breakfast or snack, make a double batch and freeze them. Simply place them in a freezer-safe bag or container and thaw as needed.
  5. Dust your chocolate chips in oat flour. This helps to prevent them from sinking to the bottom of your muffins as they bake.
Close up of single muffin with liner peeled and other muffins around.
  • Add walnuts or pecans. If you love a bit of crunch in your muffins, feel free to add in some chopped walnuts or pecans.
  • Use almond or coconut flour instead of oat flour. If you prefer, you can use almond or coconut flour in place of the oat flour.
  • Replace the honey. Maple syrup or agave nectar can be used in place of honey.
  • Add spices. If you want to add a bit of flavor to your muffins, try adding in some cinnamon, nutmeg, or even pumpkin spice!
  • Use mini chocolate chips. If you want to really get that chocolate flavor in every bite, use mini chocolate chips instead of regular-sized ones.

how to store banana chocolate chip muffins

Once the muffins have cooled to room temperature, transfer them to an airtight container or zip-top bag. It is really important to let them cool completely, or they will sweat, and moisture build-up may cause early spoilage or soggy muffins. When stored at room temperature, these banana chocolate chip muffins will last 2-4 days.

how long will banana chocolate chip muffins last in the fridge?

To prolong their shelf life, you can store your muffins in the fridge for up to a week!

can i freeze banana chocolate chip muffins?

Absolutely! These muffins freeze well for up to three months. Let the muffins cool completely before freezing. Otherwise, they will sweat, and moisture build-up can cause freezer burn. I like to place mine in a freezer bag or container, removing as much air as possible before sealing. When you’re ready to enjoy a frozen muffin, let it thaw on the counter or pop it in the microwave for a quick defrost.

Frequently asked questions

Should I let my muffin batter rest?

No, you don’t want to let this batter sit too long before scooping it into your muffin tins. Gluten-free flour mixes tend to deflate quickly, so you want to get them in the oven as soon as possible.

How do I know when my muffins are done baking?

You’ll know your muffins are done when they’re golden brown, and a toothpick inserted into the center comes out clean. If your toothpick comes out with batter on it, simply bake for a few minutes longer.

Why did my muffins turn out dry?

There are a few reasons your muffins may have turned out dry. Overmixing the batter can result in tough, dense muffins, so be sure to mix just until everything is combined. It’s also important to use ripe bananas – if your bananas aren’t ripe enough, they won’t add the moisture needed for these muffins. Finally, make sure you’re not overbaking them. Bake just until they’re golden brown and a toothpick comes out clean.

Bite taken out of muffin to show texture with other muffins around.

These banana chocolate chip muffins are perfect for breakfast or dessert, and they’re ideal for adding to lunch boxes. So easy and quick to make, and you can feel great about enjoying them! Whether you have a gluten intolerance or not, I know that you are just going to love these muffins!

For more muffin recipes

If you try this feel good Banana Chocolate Chip Muffins recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

This Banana Chocolate Chip Muffin recipe was originally published on April 25, 2017. The recipe has been slightly modified to change the oats into a combination of oat flour and quick oats. And the post now includes new step-by-step photos of how to make the muffin recipe.

order MY book

The Feel Good Foodie Cookbook is now available everywhere books are sold!

Banana Chocolate Chip Muffins

Gluten-Free Banana Chocolate Chip Muffins that are made completely with no oil and no refined sugar but they’re bursting with wholesome goodness and flavor!
5 from 24 votes
Servings 12 servings
Calories 179
Prep Time 10 minutes
Cook Time 20 minutes
0 minutes
Total Time 30 minutes
Email This Recipe
Enter your email and I’ll send this directly to you. Plus you’ll get new recipes from me every week!



  • Preheat the oven to 350°F. Line a muffin pan with muffin liners or grease with nonstick cooking spray.
  • In a small bowl, stir together the oat flour, quick oats, baking powder, baking soda, and salt until combined. Set aside.
  • In another large bowl, mash the bananas until soft. Whisk in the eggs, yogurt, honey, and vanilla until combined, then fold in the dry ingredients until no dry pockets remain. Fold in the chocolate chips.
  • Divide the batter in the prepared muffin tin. Bake for 18-22 minutes, or until the muffins are golden brown on top and a toothpick inserted in the center comes out clean.


Storage: These muffins will keep well for 2 to 3 days at room temperature and up to a week in the fridge in an air tight container.


Calories: 179kcal, Carbohydrates: 28g, Protein: 6g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 29mg, Sodium: 115mg, Potassium: 271mg, Fiber: 3g, Sugar: 12g, Vitamin A: 57IU, Vitamin C: 2mg, Calcium: 60mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
5 from 24 votes (16 ratings without comment)

Rate and comment

Recipe Rating


  1. Ayesha Daanish says:

    I have been making this every week as a part of my meal prep for the kids. So healthy & wholesome. Is there a substitute for eggs though?

    1. Yumna J. says:

      You can use flax eggs if you’d like!

  2. Kayla says:

    I loved this recipe! So easy and tasty! I used non fat Greek yogurt because that’s what I had and worked great.

    1. Yumna Jawad says:

      Thank you so much! I’m glad it worked out that way too!

See All Comments