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Double Chocolate Chip Banana Muffins — Gluten-Free Recipe

A delicious muffin that puts those overripe bananas to good use. Add cocoa and chocolate chips for an irresistible combination.

Double Chocolate Chip Banana Muffins

I try to live in the moment and never regret raising my children. They grow so quickly, and I want to enjoy every stage. What I do regret is not teaching them to help with chores sooner. With a large family, everyone needs to contribute, and it took me time to accept that. I grew up in a home where the routine was straightforward: kids go to school, come home, and the house is already taken care of. When the children are home all day and making messes, someone has to clean up. For a while I felt like I was constantly tidying just to get to the tasks on my to-do list. Eventually I realized I needed to change my expectations and give the kids responsibilities to build their independence. Better late than never.

Cleaning up while kids are around is like shoveling during a snowstorm!

Baking muffins

We’ve developed a system that’s working better, and I’ll share updates once it’s consistent.

Even if you only want a smaller batch, consider doubling the recipe—these muffins freeze beautifully. A quick tip from experience: don’t vacuum-seal a muffin before freezing unless you want a flattened muffin! Let them freeze first, then package.

Muffins cooling
Double Chocolate Chip Banana Muffins

Double Chocolate Chip Banana Muffins

Vicky Hadley ~ Little Chef Within

5 from 1 vote
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Servings
1 dozen

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1 cup sugar
  • 1/4 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1-1/3 cups mashed ripe bananas about 3 medium
  • 1/3 cup canola oil
  • 1 large egg
  • 1 cup 6 ounces miniature semisweet chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Whisk together the flour, sugar, cocoa, baking soda, salt, and baking powder.
  3. In a separate bowl, whisk the mashed bananas, oil, and egg until combined. Add to the dry mixture and stir just until moistened. Fold in the chocolate chips.
  4. Fill greased or paper-lined muffin cups three-fourths full.
  5. Bake 20–25 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool 5 minutes, then remove muffins from the pan to a wire rack. Serve warm or cool completely before storing or freezing.


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