Introduction
You’ll love these bakery-style muffins because they are incredibly moist, packed with rich banana flavor, and loaded with melty chocolate chips. They use a unique two-flour blend to achieve the perfect texture without any gluten, and the tangy combination of buttermilk and lemon juice makes the flavor truly special.
Prep & Cook Time
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 12 muffins
Ingredients
- ½ cup butter (softened but cool, use dairy-free if preferred)
- ⅔ cup packed brown sugar
- 2 eggs (cold)
- 3 very ripe bananas
- ½ cup buttermilk (see note for making your own.)
- 2 tbsp lemon juice
- 2 tsp vanilla powder (use half this amount if you prefer less rich vanilla flavor)
- 2 cups gluten-free all-purpose flour with xanthan gum
- ¾ cup almond flour
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ¾ cup dairy-free chocolate chips (such as the mini chips from Enjoy Life Foods)
- Additional chocolate chips and coarse sugar for topping
Instructions
- Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners.
- In a large mixing bowl, use a hand mixer to cream together the softened butter and brown sugar until light and fluffy, about 2-3 minutes.
- Beat in the cold eggs one at a time, ensuring each is fully incorporated before adding the next.
- In a separate bowl, mash the ripe bananas with a fork until mostly smooth. Stir in the buttermilk, lemon juice, and vanilla powder (use half this amount if you prefer less rich vanilla flavor).
- Pour the banana mixture into the butter-sugar mixture and mix on low speed until just combined (the mixture may look slightly curdled, which is fine).
- In a medium bowl, whisk together the gluten-free all-purpose flour, almond flour, baking soda, baking powder, and salt.
- Add the dry ingredients to the wet ingredients in two additions, mixing on low speed until no streaks of flour remain. Be careful not to overmix.
- Gently fold in the ¾ cup of dairy-free chocolate chips with a spatula.
- Divide the batter evenly among the 12 prepared muffin cups. Sprinkle the tops with additional chocolate chips and a pinch of coarse sugar.
- Bake for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Variations
- Flourless Alternative: For a nuttier texture, replace the gluten-free all-purpose flour with an additional 1 ¾ cups of almond flour, but note the texture will be denser.
- Muffin Top Style: For bakery-style muffin tops, fill the liners to the very top and bake at 425°F for the first 5 minutes, then reduce to 375°F to finish.
- Double Chocolate: Replace ¼ cup of the almond flour with cocoa powder for a rich chocolate-banana combination.
- Mini Muffins: Bake the batter in a mini muffin tin for 12-15 minutes to create perfect bite-sized treats.
Tips for Success
- Ensure your butter is “softened but cool”—it should yield to gentle pressure but not be greasy or melted. This is key for proper creaming.
- For your own buttermilk, simply combine ½ cup of milk (dairy or non-dairy) with 1 ½ teaspoons of lemon juice or vinegar. Let it sit for 5 minutes before using.
- Use a cookie scoop to easily and cleanly divide the thick batter evenly among the muffin cups.
Storage & Reheating
Store completely cooled muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, freeze them for up to 3 months. To reheat, warm a muffin in the microwave for 15-20 seconds or in a 300°F oven for 5-10 minutes.
FAQ
Can I use regular all-purpose flour?
Yes, you can replace the gluten-free all-purpose flour and almond flour with 2 ¾ cups of regular all-purpose flour. The texture will be slightly different but still delicious.
My bananas aren’t very ripe. Can I still use them?
It’s best to use very ripe, spotty bananas for maximum sweetness and moisture. If yours are not ripe, you can place them on a baking sheet and bake at 300°F for 15-20 minutes until the skins turn black.
Why are the eggs specified as cold?
Cold eggs help prevent the creamed butter from becoming too warm and greasy. They incorporate just fine into the batter.
Can I use a different type of milk?
For the best texture and rise, it’s important to use an acidic liquid. If you don’t have buttermilk, use the homemade substitute mentioned in the tips. Using plain milk may affect the final result.
My batter is very thick. Is that normal?
Can I make these muffins nut-free?
Yes, simply replace the ¾ cup almond flour with an equal amount of additional gluten-free all-purpose flour.