Banana Pecan Chocolate Chip Muffins, Gluten Free

There’s always a rogue banana in our house – the kind that looks like it should get tossed, but I don’t have the heart to do that. I hate wasting food. And there’s only so much plain old banana bread one can make. But there are never too many banana pecan chocolate chip muffins, I say. The recipe has a slightly long list of ingredients but it’s for the flavor. By using some interesting spices, maple syrup and a little bit of cocoa, it makes the banana take a supporting flavor role in this muffin.  And chocolate chips make everything taste better. I think.

We like pecans around here but walnuts would work just fine.  The chocolate drizzled topping is a fun way to make the muffins look a little dressy and takes little effort (a good thing in my house). But if you like them without a drizzle, go for it. No one will judge.

These would make a great on-the-go breakfast or something tasty for a coffee or tea break. Or you could be like us and eat them for dinner dessert.

Just saying.

(And guess what? We have a book available called the Book of Nosh. You can find it on Amazon in paperback or Kindle and it was just released in the iBook Store. Thanks for supporting the GF Canteen!)

Banana Pecan Chocolate Chip Muffins, Gluten Free
  • 300 grams AP GF flour (150 grams superfine brown rice flour, 75 grams each superfine white rice flour and tapioca starch/flour) (scant 2¼ cups)
  • 50 grams almond flour (1/2 cup)
  • 1 tablespoon unsweetened cocoa
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¼ teaspoon mace
  • ¼ teaspoon cardamom
  • ¼ teaspoon cinnamon
  • ¼ teaspoon black pepper
  • 200 grams very ripe banana (2 medium)
  • 100 grams full fat sour cream (1/2 cup)
  • 50 grams pure maple syrup (1/4 cup)
  • 3 extra-large eggs
  • 145 grams unsalted butter, melted & cooled slightly (10 tablespoons)
  • 100 grams granulated sugar (1/2 cup)
  • 1 tablespoon brewed coffee
  • 1 teaspoon vanilla
  • 150 grams toasted pecans, hand chopped (1½ cups)
  • 100 grams mini chocolate chips (1/2 cup)
Optional Topping
  • ½ bag of chocolate chips, melted (12 oz bag)
  • 20-22 whole toasted pecans
  1. Preheat oven to 350. Place liners in muffin tin (18-20). Set aside.
  2. In a medium small bowl, whisk together flour, almond flour, cocoa, baking powder, baking soda, salt, mace, cardamom, cinnamon, and black pepper. Set aside. In a large bowl place banana, sour cream, maple syrup, eggs, butter, granulated sugar, coffee and vanilla. Using a hand-held mixer beat until smooth and no lumps remain. Add dry mixture and beat until fully incorporated. Use a silicone spatula to fold in pecans and chocolate chips. Scoop into prepared pans about ⅔ full. Bake 18-20 minutes or until a toothpick comes out without crumbs. Rotate pans halfway through baking time. Cool for about 5 minutes. Remove cupcakes to rack and cool completely if adding topping.
  1. Melt chocolate in a microwave safe container in 15-20 second bursts, stirring in between. Pipe onto muffins and top with one whole pecan. Let set and serve.



  1. Any way to make these without the almond flour? I’m allergic to almonds.

    • GlutenFreeCanteen says:

      Hi Rene. You can substitute any other nut flour. Or you can increase the AP GF flour by 25 grams and leave out the almond flour altogether. The almond flour adds flavor and a little oil – the result of not using it might make them slightly more dry but probably not enough to be a problem. The best bet is to sub out for another nut flour. Hope that helps.

  2. If I make my own gf flour mix. Do I need to add xanthum gum?

  3. Thanks

  4. Hedy Harris says:

    What to substitute for Sour Cream. We want them pareve.

    • GlutenFreeCanteen says:

      Hi Hedy – just use 100 grams (1/2 cup) of your favorite non-dairy sour cream substitute. enjoy!

  5. Hi Lisa, just wanted to thank you for this recipe. It was my first time baking with rice flours and tapioca starch and the first recipe I decided to try on your site (had to do something with the two dying bananas!). They came out really delicious, lighter than banana bread, so easy to whip up (I blended all the wet ingredients, only swapped butter with coconut oil and sour cream with greek yoghurt coz that’s what I had), and I can’t tell it’s gluten-free at all. I dare say they’re better than all the wheat-flour banana muffins/cakes I’ve ever had before. Didn’t have to worry about over-mixing either! Now I have more faith on baking with this blend of GF flours 🙂 Thanks so much!

    • GlutenFreeCanteen says:

      Hi, Amy. Glad to hear that the muffins turned out so well. Thanks so much for letting me know!