These banana chocolate chip muffins with cream cheese frosting (gf) are what you make when your bananas are starting to brown or have become overripe.
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Somehow I always find myself with overripe bananas. Over the years I’ve developed many banana recipes like this Super Chocolaty Banana Bread and this Gluten-Free Banana Espresso Cake without even trying. These banana chocolate chip muffins with cream cheese frosting (gf) are soft, moist, with bits of chocolate in every bite. Made with ripe bananas and simple gluten-free ingredients, these bakery-style muffins bake up tender and fluffy. They are perfect for breakfast, brunch or a simple sweet treat. Topped with a lightly sweet cream cheese frosting, this gluten-free banana muffin recipe is a delicious way to use up overripe bananas while creating a comforting dessert or snack everyone will love.
Ingredients
Flour – Use a gluten-free flour that has xanthan gum in the mix, or you can use regular all purpose flour if you’re not gluten-free
Baking powder
Salt – A fine sea salt
Sugar – Regular granulated sugar
Egg – One large egg, lightly beaten
Ripe Banana – Approximately 2 large bananas, mashed
Milk or Non-Dairy Milk – I use almond milk but regular milk works also
Oil – You can use your choice of oil such as vegetable or canola oil
Chocolate Chips – You will use 1 cup of semi-sweet chocolate chips in the bater
The Cream Cheese Frosting
Cream Cheese – You will only use a small amount 1 1/2 oz.
Butter – You will need 2 tbsp of softened butter. I like to use salted but you don’t have to. If you use unsalted butter add a pinch of fine salt
Vanilla Extract
Powdered Sugar
Topping – You can use toasted coconut, regular sweetened coconut or your favorite nuts as a topping desired.
Instructions
Preheat oven to 400°f. Line or grease the muffin pan.
Combine the first four ingredients in a large bowl. Make a well.
In a separate bowl, combine the large egg, mashed bananas, milk and oil. Add the mixture to the dry ingredients and stir until just blended.
Gently fold in the semi-sweet chocolate chips.
Scoop batter into lined or greased muffin pan.
Bake 15-20 min or until a tester inserted in the center comes out clean.
Make the Frosting
- In a stand mixer fitted with the paddle attachment beat the softened butter and cream cheese until smooth.
- Add in the vanilla extract and the powdered sugar and beat until smooth, scrapping down the sides of the bowl as needed.
- If the frosting is too thick for your liking you can add 1/4-1/2 tsp of milk to loosen it up and make it a bit easier to spread on the cake. Start with 1/4 tsp then add more if needed.
Recipe Tips
- Set the butter and cream cheese out to soften while making and baking the muffins.
- When making the cream cheese frosting if you are using unsalted butter add a pinch of fine salt to the frosting mixture to balance out the sweetness.
Storage Tips
Store covered in the refrigerator up to 3 days. Remove 30 minutes before serving so the frosting can get soft.
Banana Chocolate Chip Muffins with Cream Cheese Frosting (GF)
Equipment
- 1 Muffin Pan
- 1 Cupcake Liners
- 1 Stand Mixer, or Hand Held Mixer
Ingredients
Muffin Batter
- 1 3/4 Cups Gluten-Free Flour
- 2 1/2 Tsp Baking powder
- 1/2 Tsp Salt
- 1/2 Cup Sugar
- 1 Large Egg, lightly beaten
- 1 Cup Banana, mashed aprox 2 large banana
- 1/2 Cup Milk or Non-Dairy Milk
- 1/3 Cup Oil, vegetable or canola
- 1 Cup Chocolate Chips, semi-sweet
For the Cream Cheese Frosting
- 3 oz Cream Cheese, softened
- 4 tbsp Butter, salted Can use unsalted butter, just add a pinch of salt to the mix
- 1/2 tsp Pure Vanilla Extract
- 2 1/4 cup Powdered Sugar
- 1/4-1/2 tsp Milk
Instructions
- Preheat oven to 400°f. Line or grease a muffin pan.
Make The Muffin Batter
- Combine the first four ingredients (flour through sugar) in a large bowl. Make a well.
- Combine the large egg, mashed bananas, 1/2 c milk and 1/3c oil in a separate bowl.
- Add egg mixture to the dry ingredients and stir until blended.
- Gently fold in the chocolate chips.
- Scoop batter into the lined or greased muffin pan.
- Bake 15-20 min or until tester inserted in the center comes out clean.
- Remove the muffins from the muffin pan and set them aside to cool.
Cream Cheese Frosting
- To a stand mixer with the paddle attachment add the 3 oz of softened cream cheese, 4 tbsp of softened butter and mix until smooth.
- Add in the 1/2 tsp of vanilla extract and mix again, scraping down the bowl as needed.
- Add the 2 1/4 cups of powdered sugar and blend until smooth.
- If the frosting is too thick add 1/4 tsp of milk. Mix scraping down the sides of the bowl if needed. If the frosting is still too thick add an additional 1/4 tsp of milk and mix until smooth and spreadable.
- Frost the muffins and add toppings as desired.
