Gluten-Free Banana Chocolate Chip Muffins

Baking gluten-free banana muffins with chocolate chips doesn’t have to be complicated, even when you’re managing IBS symptoms. These muffins give you all the flavour and comfort you want without the digestive distress. You’ll create moist, tender muffins that work within low FODMAP guidelines whilst still tasting indulgent.

This recipe is beginner-friendly and takes about 40 minutes from start to finish, including baking time. You’ll need basic baking equipment like a mixing bowl, muffin tin, and oven. The ingredients are straightforward and available at most supermarkets. By the end, you’ll have a batch of delicious gluten-free banana muffins that you can enjoy for breakfast or snacks throughout the week.

Jump to the recipe

Why these gluten-free banana muffins work for IBS

These muffins are designed around low FODMAP principles that help prevent digestive symptoms. We use gluten-free flour instead of wheat flour, which eliminates fructans that trigger IBS symptoms. The recipe calls for ripe bananas in controlled portions, as firm bananas are low FODMAP when limited to one medium banana per serving.

The chocolate chips add sweetness and richness without causing problems. Look for dark chocolate chips that don’t contain added inulin or high FODMAP sweeteners. We keep the sugar moderate and use lactose-free butter or suitable oil alternatives. This combination creates IBS-friendly muffins that don’t compromise on taste or texture.

The gluten-free baking approach also helps those with coeliac disease or gluten sensitivity. You get a safe alternative that tastes just as good as traditional banana chocolate chip muffins. The texture stays light and fluffy thanks to proper ingredient ratios and mixing techniques.

Gather your ingredients and baking tools

You’ll need gluten-free flour blend as your base. Choose a blend that contains xanthan gum or add half a teaspoon separately. This helps bind the muffins and prevents them from crumbling. Measure out 250 grams for a standard batch of 12 muffins.

For wet ingredients, prepare three medium ripe bananas, two large eggs, 80 millilitres of lactose-free milk, and 60 grams of melted lactose-free butter or a neutral oil like light olive oil. You’ll also need 100 grams of low FODMAP sweetener such as caster sugar or maple syrup. Add one teaspoon of vanilla extract for extra flavour.

The dry ingredients include one and a half teaspoons of baking powder, half a teaspoon of bicarbonate of soda, and a quarter teaspoon of salt. For the chocolate element, measure 100 grams of dark chocolate chips. Check that they’re dairy-free or made with lactose-free milk chocolate if you prefer a sweeter taste.

Essential baking tools include a 12-cup muffin tin, paper muffin cases, two mixing bowls, a fork for mashing bananas, measuring cups and spoons, and a spatula for folding. You’ll also want a toothpick or skewer for testing doneness.

Substitutions work well if needed. Replace eggs with flax eggs for a vegan version. Swap the butter for coconut oil or another plant-based fat. If you can’t find suitable chocolate chips, chop up a low FODMAP dark chocolate bar instead.

Quick ingredient checklist

250g gluten-free flour blend with xanthan gum
3 medium ripe bananas
2 large eggs
80ml lactose-free milk
60g lactose-free butter or oil
100g caster sugar or maple syrup
100g dark chocolate chips
1.5 tsp baking powder
0.5 tsp bicarbonate of soda
0.25 tsp salt
1 tsp vanilla extract

Prepare the banana chocolate chip batter

Preheat your oven to 180°C (160°C fan) or 350°F. Line your muffin tin with paper cases. This prevents sticking and makes cleanup easier.

Peel your bananas and place them in a large mixing bowl. Use a fork to mash them until mostly smooth. Small lumps are fine and actually add nice texture to the finished muffins. The bananas should look creamy with just a few chunks remaining.

Add the eggs, melted butter, lactose-free milk, vanilla extract, and sugar to the mashed bananas. Whisk everything together until well combined. The mixture should look smooth and slightly frothy. This takes about one minute of whisking.

In your second bowl, combine the gluten-free flour, baking powder, bicarbonate of soda, and salt. Whisk these dry ingredients together to distribute the leavening agents evenly. This step prevents pockets of baking powder in your muffins.

Pour the dry ingredients into the wet ingredients. Use a spatula to fold them together gently. Stop mixing as soon as you no longer see dry flour. Overmixing creates tough, dense muffins. The batter should look slightly lumpy and thick.

Add the chocolate chips and fold them through with just a few strokes. Reserve a small handful to sprinkle on top of the muffins if you like. The batter is now ready to portion into your prepared tin.

Success check

Your batter should be thick enough to hold its shape but still drop easily from a spoon. If it seems too thick, add a tablespoon of lactose-free milk. If it’s too runny, you may have undermeasured the flour. The consistency should resemble thick porridge.

Bake your muffins to golden perfection

Use a large spoon or ice cream scoop to divide the batter evenly among the 12 muffin cases. Fill each case about three-quarters full. This gives the muffins room to rise without overflowing. Sprinkle the reserved chocolate chips on top if you set some aside.

Place the tin in your preheated oven on the middle rack. Bake for 20 to 25 minutes. The exact time depends on your oven and the size of your muffins. Avoid opening the oven door for the initial 18 minutes, as this can cause the muffins to sink.

Check for doneness at the 20-minute mark. The muffin tops should be golden brown and spring back when gently pressed. Insert a toothpick into the centre of one muffin. It should come out clean or with just a few moist crumbs attached. If you see wet batter, bake for another 3 to 5 minutes.

Visual cues help confirm they’re ready. Look for edges that have pulled slightly away from the paper cases. The tops should have a gentle dome shape and possibly some cracks, which is normal for banana muffins. The chocolate chips on top will look melted and glossy.

Remove the tin from the oven and let the muffins cool in the tin for 5 minutes. This cooling period helps them set and makes them easier to remove. After 5 minutes, transfer the muffins to a wire rack to cool completely. They’ll continue to firm up as they cool.

Troubleshooting common baking issues

If your muffins sink in the middle, you may have overmixed the batter or opened the oven too early. If they’re dry, reduce baking time by 2 minutes next time. Muffins that spread instead of rising usually need more flour or less liquid.

Store and enjoy your gluten-free muffins

Let your muffins cool completely before storing them. Warm muffins create condensation in containers, which makes them soggy. Complete cooling takes about 30 minutes on a wire rack.

Store the muffins in an airtight container at room temperature for up to 3 days. Place a piece of kitchen paper in the bottom of the container to absorb excess moisture. Keep them away from direct sunlight and heat sources. They stay freshest when stored in a cool, dry spot.

For longer storage, freeze these healthy banana muffins for up to 3 months. Wrap each muffin individually in cling film, then place them all in a freezer bag. Remove as much air as possible before sealing. Label the bag with the date so you remember when you made them.

To reheat from frozen, unwrap a muffin and microwave it for 30 to 45 seconds. You can also thaw them at room temperature for about an hour. For a fresh-baked texture, warm thawed muffins in a 150°C oven for 5 minutes.

These FODMAP-friendly baking treats work perfectly for breakfast alongside your morning coffee or tea. Pack them in lunchboxes for a convenient snack. They also make a satisfying dessert when served slightly warm with a dollop of lactose-free yoghurt.

Serving suggestions

Enjoy warm with lactose-free butter spread on top
Pair with a cup of peppermint tea for digestive comfort
Serve with fresh strawberries for added nutrition
Pack for on-the-go breakfast during busy mornings
Freeze individual portions for quick meal prep options

You’ve now mastered an easy gluten-free recipe that fits your dietary needs without sacrificing flavour. These lactose-free muffins prove that managing IBS doesn’t mean giving up the foods you love. The combination of ripe bananas and chocolate creates a satisfying treat that works within low FODMAP guidelines.

Experiment with the recipe once you’re comfortable with the basic method. Try adding a quarter teaspoon of cinnamon to the dry ingredients or swap half the chocolate chips for chopped walnuts if they suit your tolerance. The beauty of this recipe is its flexibility whilst remaining IBS-friendly.

Keep this recipe in your regular rotation for reliable gluten-free baking success. You’ll always have a safe, delicious option ready when you need it. Share them with family and friends who might not even notice they’re following special dietary requirements.