Gluten-Free Banana Chocolate Chip Muffins with Crunchy Granola Topping


These banana chocolate chip muffins offer whole grain goodness and a tasty granola topping for a hearty start to your day or a mid-afternoon snack. When made as is, these muffins are vegan, gluten-free, dairy-free, soy-free, and all-around allergy-friendly. But don’t be afraid to modify if you have other needs. No banana? Try mashed pumpkin or sweet potato. Not a gluten-free fan? These will work for wheat lovers, too…

Banana Chocolate Chip Muffins with Granola Crunch Topper: Gluten-Free, Dairy-Free, Vegan

Special Diet Notes: Banana Chocolate Chip Muffins

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan / plant-based, vegetarian, and generally top food allergy-friendly.

Flour Options: The earthy flour blend used in these banana chocolate chip muffins is in fact gluten-free. If you would prefer a wheat-based muffin and don’t need to be gluten-free, you can omit the xanthan gum or agar, and use a wheat flour (white wheat, all-purpose, or whole wheat pastry) in place of the gluten-free flour blend.

Banana Chocolate Chip Muffins with Granola Crunch Topper
Prep time
Cook time
Total time
This recipe-photo combination was shared with us by Enjoy Life Foods. Not gluten-free? See my notes in the post above this recipe.
Serves: 16 muffins
Banana Muffins:
  • 2½ cups gluten-free flour mix (use your favorite gum-free store-bought version or the homemade blend below)
  • 1 cup brown sugar, loosely packed
  • 1½ teaspoons baking soda
  • 1½ teaspoons baking powder
  • 1 teaspoon xanthan gum, guar gum, or agar powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 2 cups mashed, extremely ripe bananas (about 5-6 bananas)
  • ½ cup grapeseed, canola, or sunflower oil
  • ⅓ cup water, room temperature
  • 1 tablespoon vanilla extract
  • 2 cups dairy-free chocolate chips (such as Enjoy Life mini chips or chunks)
  • 2 cups dairy-free, gluten-free granola (like Gerbs)
Homemade Gluten-Free Flour Blend:
  1. Preheat your oven to 350ºF.
  2. Line 16 muffin cups with paper liners, or lightly oil.
  3. In a large bowl, combine the flour mix, brown sugar, baking soda, baking powder, gum, cinnamon, salt.
  4. In a separate bowl or pyrex measuring cup, whisk together the bananas, oil, water, and vanilla.
  5. Add the wet ingredients to the dry ingredients and gently stir until the batter is uniform and smooth.
  6. Stir in the chocolate chips.
  7. Using a half-cup measure, scoop the batter into the prepared muffin tins until all batter is used.
  8. Sprinkle the granola over the tops of the muffins to cover. Not all of it will stick – that’s okay.
  9. Bake for 25 to 30 minutes, or until a toothpick comes out dry.
  10. The muffins will keep in an airtight container for up to two days. Freeze to keep them for longer.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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