These chocolate banana bread muffins are a simple and delicious treat made with gluten and grain free ingredients!

A plate of banana bread muffins ready to be served.

Banana bread is one of the many joys of life! There are so many things that you can do with banana bread, and these banana bread chocolate muffins are just perfect.

Why you’ll love these Chocolate Banana Bread Muffins

  • What is better than chocolate and banana bread?? It’s just the perfect combo gluten and grain free!
  • You can switch up the flavors! I make this with classic mixins, but you can totally switch that up. I think chopped nuts and shredded coconut would be great also.  

The Ingredients for Chocolate Banana Bread Muffins

  • Bananas. You’ll want to use ripe bananas for their sweetness, but if your bananas aren’t ripe enough you can ripen them quickly in the oven. See below for tips. 
  • Egg. You likely can use a flax egg in place of the egg, though I haven’t tried it in this particular recipe. 
  • Almond Butter. My favorite brand is Barney Butter. 
  • Coconut Oil, Vanilla Extract, and Baking Soda. 
  • Maple Syrup. I love the bit of sweetness from the maple syrup. 
  • Almond Flour.
  • Arrowroot Starch. You should be able to sub tapioca starch. 
  • Cocoa Powder.
  • Cinnamon.
  • Dairy Free Chocolate Chips. I like to use Enjoy Life. 

How to Make these Chocolate Banana Bread Muffins

  • Step One. Mash the banana with wet ingredients.
  • Step Two. Add the dry ingredients to form a batter.
  • Step Three. Fold in the chocolate chips.

A bowl of batter to make chocolate chip banana bread muffins.

  • Step Four. Pour batter into muffin liners and bake.
  • Step Five. Remove from the oven and enjoy!

Photos before and after baking the chocolate banana bread muffins.

Tips & Tricks 

  • Add extra mix ins. You can also add chopped nuts, shredded coconut, or other mix ins or your choice. 
  • Ripen your bananas in the oven if you’re in a pinch. This is a trick that I use all the time if my bananas aren’t ripe yet. Simply place them in the oven at 350 F for about 10-15 minutes or until soft. Let them cool, and you’re good to go! Of course, real ripe banana is best, but this works in a pinch.

Can you use an egg substitute? 

You likely can use a flax egg in place of the egg, though I haven’t tried it in this particular recipe yet. 

A few chocolate banana bread muffins on the counter ready to be eaten.

You’ll also love…

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chocolate Banana Bread Muffins (Gluten Free)

  • Author: Unbound Wellness
  • Total Time: 25 mins
  • Yield: 12 muffins 1x
  • Diet: Gluten Free


  • 2 bananas, ripe
  • 1 egg
  • 2 tbsp almond butter
  • 2 tbsp coconut oil, melted
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 cup + 2 tbsp almond flour
  • 2 tbsp arrowroot starch
  • 2 tbsp cocoa powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/3 cup dairy free chocolate chips


  1. Preheat the oven to 350 F and line a 12 section muffin tin with paper muffin liner and lightly grease to prevent sticking.
  2. Add the banana to a bowl and mash until fully mashed. Add the egg, almond butter, coconut oil, maple syrup and vanilla extract. Stir well to combine.
  3. Add the almond flour, arrowroot, cocoa powder, baking soda and cinnamon. Mix to combine to form a batter.
  4. Fold in the chocolate chips, reserving some for topping. 
  5. Fill the muffin liners 3/4ths of the way full, adding some chocolate chips on top.
  6. Transfer to the preheated oven and bake for 20-22 minutes or until a toothpick inserted in the muffins comes out clean. 
  7. Remove from the oven and carefully transfer to a cooling rack. Serve immediately or keep in the fridge for 2-3 days.
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Method: Oven
  • Cuisine: Global


  • Serving Size: 1 muffin
  • Calories: 166
  • Fat: 8.2g
  • Carbohydrates: 14.8g
  • Fiber: 2g
  • Protein: 3.2g