These banana chocolate chip muffins are moist, mildly sweet, and so good that you wouldn't guess that they're gluten-free! They are also a breeze to whip up! Enjoy them for breakfast, a snack, in a packed lunch, or with a hot cup of tea or coffee in the afternoon!
In a large bowl, cream butter and maple syrup together using a mixer or whisk.
Add the eggs and vanilla to the creamed butter and mix well.
Add the dry ingredients to the butter mixture and stir well to combine.
Add the ripe bananas and Greek yogurt and mix well.
Stir in the chocolate chips.
Scoop into lined muffin tin, filling cups almost to the top.
Top with more chocolate chips, if desired.
Bake for 25 minutes.
Notes
These muffins can be made by mixing all the ingredients together with a whisk if you don't have a mixer.
Swap out the chocolate chips for blueberries for banana blueberry muffins!
To soften leftover muffins, warm in the microwave for 10 seconds.
Freeze muffins in a resealable freezer bag. Pull out muffins as you intend to eat them and either bring them to room temperature before warming in the microwave for 10 seconds to soften.