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These Gluten Free Banana Chocolate Chip Muffins (Soft & Bakery Style) aren’t like that. They bake up with tall, golden domes, soft fluffy centers, and just enough chocolate to make them feel a little indulgent. The tops are finished with a simple cinnamon sugar layer that melts slightly into the surface, giving a light, caramelized finish without a heavy crumb topping

Gluten Free Banana Chocolate Chip Muffins (Soft, Bakery-Style)

They bake up with tall, golden domes, soft fluffy centers, and just enough chocolate to make them feel a little indulgent.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 28 minutes
Course Dessert, Snack
Cuisine American
Servings 9

Ingredients
  

  • 2 very ripe bananas about ¾–1 cup mashed
  • ½ cup oil
  • ¾ cup granulated sugar
  • ¼ cup brown sugar
  • 2 large eggs
  • 1 ½ teaspoons vanilla extract
  • 1 ¾ cups Bob’s Red Mill 1:1 gluten-free flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 tablespoon cornstarch
  • ¾ to 1 cup chocolate chips
  • Cinnamon Sugar Topping
  • 3 tablespoons brown sugar
  • ½ teaspoon cinnamon

Instructions
 

  • Preheat oven to 425°F.
  • Line a muffin pan. For taller muffins, use every other well.
  • In a large bowl, mash the bananas (a little texture is fine).
  • Add granulated sugar and brown sugar, eggs and vanilla and whisk until smooth
  • In a separate bowl, whisk together gluten-free flour, baking soda, baking powder, salt and cornstarch
  • Add dry ingredients to wet and gently fold until just combined.
  • Fold in chocolate chips.
  • The batter should be thick, closer to scoopable than pourable.
  • Let the batter sit for 15–20 minutes.
  • Fill each cup nearly to the top (9 muffins)
  • Sprinkle the cinnamon sugar over the tops. Let muffins sit for 2–3 minutes before baking so the topping stays on the surface.
  • Bake at 425°F for 6–7 minutes, then reduce oven temperature to 350°F (without opening the oven) and bake another 14–17 minutes, until set.
  • The tops should be domed and lightly golden, and the centers should spring back when gently pressed.
  • Let muffins cool in the pan for 10 minutes, then transfer to a rack. They’ll continue to set as they cool.
    • This recipe was tested with Bob’s Red Mill 1:1 gluten-free flour, which already includes xanthan gum and is designed for baking. See notes at top of page
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