Gather Your Ingredients

These gluten-free banana chocolate chip muffins are a riff on our gluten-free chocolate chip muffins recipe, so you might notice some familiar ingredients! Let’s take a look:

How To Make Brown Butter Banana Chocolate Chip Muffins, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Brown The Butter. Before you start the muffin batter, brown the butter. Dice the butter into cubes then add to a medium saucepan. Cook over medium heat 8-10 minutes, stirring constantly until the butter is golden brown and fragrant. Remove from the heat and pour into a heatproof bowl to cool to room temperature. (Get step-by-step instructions for browning butter here!)
2. Combine Dry Ingredients. In a medium bowl, combine gluten-free flour, baking powder, baking soda, and salt. Whisk to combine, then set aside.
3. Combine Cooled Butter & Sugar. In a large bowl, combine cooled brown butter, brown sugar, and sugar.
4. Finish Wet Ingredients. Add the mashed bananas, sour cream, eggs, and vanilla. Whisk until evenly combined.

5. Add Dry Ingredients To Wet Ingredients. Add the flour mixture and the mini chocolate chips to the wet ingredients and stir until just combined.
6. Let Batter REST While You Preheat & Prep. If possible, let the batter rest 30-60 minutes at room temperature. (This will give the muffins a taller rise and a more tender texture!) While the batter rests, preheat the oven to 425 degrees F. and line a metal muffin pan with parchment paper liners.
7. Scoop & Garnish. After the batter has rested, use an ice cream scoop or extra large cookie scoop to divide the batter between 12 muffin cups. (You may have 1-2 muffins left for a second batch, depending on how long you let the batter rest!) Sprinkle the top of each muffin with coarse sugar or sparkling sugar and a few more chocolate chips, if desired.
8. Bake + Reduce Temp + Bake. Then, bake at 425 degrees F. for 5 minutes. Reduce the oven temperature to 350 degrees F (leave the muffins in the oven!) and bake an additional 12-15 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean with just a few moist crumbs.
9. Cool, Serve & Store. Let the muffins cool in the pan 3-5 minutes, then transfer to a wire rack to finish cooling completely. Enjoy right away and store leftovers in an airtight container or bag at room temperature 2-3 days or freeze in a freezer bag up to 2 months. (I recommend warming up leftover muffins for a few seconds in the microwave to revive their texture!)

FAQ + Tricks For The Best Banana Chocolate Chip Muffins

Measure The Mashed Bananas. For the best results, I highly recommend measuring the mashed bananas rather than going by the number of bananas. Bananas can vary in size, so adding more banana also means throwing off the ratio of wet: dry ingredients. While banana bread and banana muffins can be forgiving to a point, you’ll get the best results from measuring the mashed bananas!

Let The Batter Rest. It’s an extra step, yes, but letting the batter rest at least 30-60 minutes before baking is a great way to improve the texture and rise of your muffins. When the batter rests, the flour hydrates better and the baking powder & baking soda have more time to work, which gives your muffins a super fluffy, tender crumb and helps you achieve those bakery-worthy sky-high muffin tops!

The BEST Muffin Pan & Parchment Liners. In my experience, the muffin pan and muffin cup liners you use can make or break your recipe! We love this light-colored aluminum muffin tin for even baking, and these parchment muffin liners that are REMARKABLY nonstick. (No more losing half your muffin to the wrapper!) Keep in mind that if you use a ceramic or silicone muffin pan, your muffins may take longer to bake.

More Gluten-Free Muffin Recipes To Try

Gluten-Free Blueberry Muffins

Gluten-Free Pumpkin Cream Cheese Muffins

Gluten-Free Chocolate Chip Muffins

Gluten-Free Almond Poppy Seed Muffins

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Gluten-Free Brown Butter Banana Chocolate Chip Muffins

These fluffy, bakery-style gluten-free banana chocolate chip muffins are made with brown butter for extra flavor, with plenty of chocolate chips in each bite!

Course Breakfast, Muffins

Cuisine American

Diet Gluten Free

Keyword banana, gluten-free banana bread

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Resting Time 45 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 12 -14 Muffins

Author Emily Dixon, Sweets & Thank You

Equipment

• 1 Muffin Pan (Preferably Light Colored Metal!)
• Parchment Muffin Liners

Ingredients

• 2 ½ cups Gluten-Free Measure-For-Measure Flour* (300 grams)
• 2 ½ teaspoons Baking Powder
• ½ teaspoon Baking Soda
• ½ teaspoon Salt
• ½ cup Butter (113 grams/1 stick)
• ½ cup Granulated Sugar (100 grams)
• ½ cup Brown Sugar (100 grams)
• 1 cup Mashed Bananas (2 large bananas)
• ¾ cup Sour Cream (or Plain Greek Yogurt)
• 2 Large Eggs (Room Temperature)
• 1 Tablespoon Vanilla Extract
• ¾ cup Mini Chocolate Chips
• 1-2 Tablespoons Coarse Sugar or Sparkling Sugar (Optional–For Garnish)

Instructions

• Brown The Butter. Before you start the muffin batter, brown the butter. Dice the butter into cubes then add to a medium saucepan. Cook over medium heat 8-10 minutes, stirring constantly until the butter is golden brown and fragrant. Remove from the heat and pour into a heatproof bowl to cool to room temperature. (Get step-by-step instructions for browning butter here!)
• Combine Dry Ingredients. In a medium bowl, combine gluten-free flour, baking powder, baking soda, and salt. Whisk to combine, then set aside.
• Combine Cooled Butter & Sugar. In a large bowl, combine cooled brown butter, brown sugar, and sugar.
• Finish Wet Ingredients. Add the mashed bananas, sour cream, eggs, and vanilla. Whisk until evenly combined.
• Add Dry Ingredients To Wet Ingredients. Add the flour mixture and the mini chocolate chips to the wet ingredients and stir until just combined.
• Let Batter REST While You Preheat & Prep. If possible, let the batter rest 30-60 minutes at room temperature. (This will give the muffins a taller rise and a more tender texture!) While the batter rests, preheat the oven to 425 degrees F. and line a metal muffin pan with parchment paper liners.
• Scoop & Garnish. After the batter has rested, use an ice cream scoop or extra large cookie scoop to divide the batter between 12 muffin cups. (You may have 1-2 muffins left for a second batch, depending on how long you let the batter rest!) Sprinkle the top of each muffin with coarse sugar or sparkling sugar and a few more chocolate chips, if desired.
• Bake + Reduce Temp + Bake. Then, bake at 425 degrees F. for 5 minutes. Reduce the oven temperature to 350 degrees F (leave the muffins in the oven!) and bake an additional 12-15 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean with just a few moist crumbs.
• Cool, Serve & Store. Let the muffins cool in the pan 3-5 minutes, then transfer to a wire rack to finish cooling completely. Enjoy right away and store leftovers in an airtight container or bag at room temperature 2-3 days or freeze in a freezer bag up to 2 months. (I recommend warming up leftover muffins for a few seconds in the microwave to revive their texture!)

Video

Notes

• Gluten-Free Flour. We highly recommend King Arthur Measure-For-Measure Gluten-Free Flour blend for these muffins. If you use another 1:1 flour blend, be sure it contains xanthan gum. Do not use almond flour or coconut flour for this recipe. 
• Measure The Mashed Bananas. For the best results, I highly recommend measuring the mashed bananas rather than going by the number of bananas. Bananas can vary in size, so adding more banana also means throwing off the ratio of wet: dry ingredients. While banana bread and banana muffins can be forgiving to a point, you’ll get the best results from measuring the mashed bananas!

Gather Your Ingredients

Another thing to love about this easy muffin recipe? The simple ingredients list! Let’s take a look:

How To Make Pumpkin Cream Cheese Muffins, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Preheat & Prep. To start, preheat oven temperature to 425 degrees F. Line a muffin pan with parchment paper liners and set aside.
2. Make Streusel. In a small mixing bowl, combine gluten-free flour, brown sugar, cinnamon, and melted butter. Stir with a fork until all the dry ingredients are coated in butter and clusters form.
3. Start Dry Ingredients For Muffin Batter. In a large mixing bowl, combine gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Whisk until well blended.
4. Add Wet Ingredients. Then, add pumpkin puree, oil, milk, brown sugar, sugar, eggs, and vanilla. Whisk to combine until muffin batter is smooth.
5. Make Cream Cheese Filling. In a medium bowl, combine softened cream cheese, 3 Tablespoons sugar, egg yolk, and 1 teaspoon vanilla. Beat with a hand mixer on medium speed 1-2 minutes until smooth and fluffy. (You *can* mix this by hand, just make sure the cream cheese is soft before starting!)

6. Layer Muffins. Use a medium cookie scoop to add 1 1/2 Tablespoons muffin batter into each muffin cup. Then, use a small cookie scoop to add 1 Tablespoon cream cheese filling to the center of each muffin cup. I like to slightly flatten the cream cheese mixture out a bit so it doesn’t sink later. Then, top with another scoop (1 1/2 Tablespoons) of pumpkin batter on top of the cream cheese layer. Add about a 1 Tablespoon scoop of streusel topping on top of each muffin, lightly pressing it into the batter so it doesn’t fall off during baking.
7. Bake & Cool. Now, bake the muffins for 5 minutes at 425 degrees, then (leaving the muffins in the oven), reduce the oven temperature to 350 degrees and bake another 15-18 minutes, or until muffins are fully baked. Let muffins cool on a wire rack before eating.
8. Serve & Store. Enjoy cooled muffins right away. Store leftover muffins in an airtight container 2-3 days in the fridge, for best results, or freeze in a freezer-safe ziplock bag for up to 2 months!

• Using room temperature ingredients will make mixing the muffin batter & cream cheese filling MUCH easier! Speed things up with our room temperature egg trick and these tips for how to soften cream cheese quickly!

FAQ + Tricks For The Best Pumpkin Cream Cheese Muffins

Our Go-To Muffin Tin & Liners. Your materials matter when it comes to muffins! I highly recommend a light-colored metal muffin pan and these Paper Chef parchment paper muffin liners for best results. The pan cooks gently and evenly, while the muffin liners won’t stick to your muffins!

Can I Use Homemade Pumpkin Puree? I LOVE making homemade pumpkin purée in the fall, and it works GREAT for making gluten-free pumpkin cream cheese muffins. Just make sure you drain any excess liquid out of the puree before using it!

Can I Use Pumpkin Pie Spice Instead? That’s certainly up to you, but I prefer our blend below for the best balance of fall flavors.

Tricks for the Best Pumpkin Muffins. For the best texture, I highly recommend weighing ingredients with a digital scale! If you don’t have one, make sure to measure carefully to avoid packing extra flour into the recipe. Then, just follow the directions as closely as you can–use softened ingredients, switch the baking temperature after 5 minutes, and don’t make substitutions!

More Gluten-Free Muffins To Try

Gluten-Free Blueberry Muffins

Gluten-Free Banana Crumb Muffins

Gluten-Free Chocolate Chip Muffins

Gluten-Free Applesauce Muffins

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Gluten-Free Pumpkin Cream Cheese Muffins

These gluten-free pumpkin cheesecake muffins combine perfectly a spiced pumpkin muffin with crisp cinnamon streusel and a surprise cream cheese filling you'll LOVE!

Course Breakfast, Muffins

Cuisine American

Diet Gluten Free

Keyword cream cheese, fall, pumpkin

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 12 -14 Muffins

Author Emily Dixon, Sweets & Thank You

Equipment

• 1 Light-Colored Metal Muffin Pan
• Parchment Paper Muffin Liners
• 1 Medium Cookie Scoop (1 1/2 Tablespoon capacity)
• 1 Small Cookie Scoop (1 Tablespoon capacity)

Ingredients

For The Cinnamon Streusel

• ½ cup Gluten-Free Measure-For-Measure Flour* (60 grams)
• ⅓ cup Brown Sugar (67 grams)
• 1 teaspoon Cinnamon
• 4 Tablespoons Butter, melted (57 grams)

For Pumpkin Muffin Batter

• 1 ⅔ cup Gluten-Free Measure-For-Measure Flour* (200 grams)
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 2 teaspoons Cinnamon
• ½ teaspoon Nutmeg
• ½ teaspoon Ground Ginger
• ¼ teaspoon Ground Cloves
• ½ teaspoon Kosher Salt
• 1 cup Pumpkin Puree (Not Pumpkin Pie Filling)
• ½ cup Oil (Like Canola Oil or Vegetable Oil)
• ⅓ cup Milk
• ½ cup Brown Sugar (100 grams)
• ½ cup Granulated Sugar (100 grams)
• 2 Large Eggs (Room Temperature)
• 1 teaspoon Vanilla Extract

For The Cream Cheese Filling

• 8 ounces Full-Fat Cream Cheese, Like Philadelphia (Softened To Room Temperature)
• 3 Tablespoons Granulated Sugar (38 grams)
• 1 Large Egg Yolk (Save white for another use)
• 1 teaspoon Vanilla Extract

Instructions

• Preheat & Prep. To start, preheat oven temperature to 425 degrees F. Line a muffin pan with parchment paper liners and set aside.
• Make Streusel. In a small mixing bowl, combine gluten-free flour, brown sugar, cinnamon, and melted butter. Stir with a fork until all the dry ingredients are coated in butter and clusters form.
• Start Dry Ingredients For Muffin Batter. In a large mixing bowl, combine gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Whisk until well blended.
• Add Wet Ingredients. Then, add pumpkin puree, oil, milk, brown sugar, sugar, eggs, and vanilla. Whisk to combine until muffin batter is smooth.
• Make Cream Cheese Filling. In a medium bowl, combine softened cream cheese, 3 Tablespoons sugar, egg yolk, and 1 teaspoon vanilla. Beat with a hand mixer on medium speed 1-2 minutes until smooth and fluffy. (You *can* mix this by hand, just make sure the cream cheese is soft before starting!)
• Layer Muffins. Use a medium cookie scoop to add 1 1/2 Tablespoons muffin batter into each muffin cup. Then, use a small cookie scoop to add 1 Tablespoon cream cheese filling to the center of each muffin cup. I like to slightly flatten the cream cheese out a bit so it doesn't sink later. Then, top with another scoop (1 1/2 Tablespoons) of pumpkin batter on top of the cream cheese layer. Add about a 1 Tablespoon scoop of streusel topping on top of each muffin, lightly pressing it into the batter so it doesn't fall off during baking.
• Bake & Cool. Now, bake the muffins for 5 minutes at 425 degrees, then (leaving the muffins in the oven), reduce the oven temperature to 350 degrees and bake another 15-18 minutes, or until muffins are fully baked. Let muffins cool 2-3 minutes in the pan, then transfer to a wire rack to finish cooling before eating.
• Serve & Store. Enjoy cooled muffins right away. Store leftover muffins in an airtight container 2-3 days in the fridge, for best results, or freeze in a freezer-safe ziplock bag for up to 2 months!

Video

Notes

• Gluten-Free Flour. I highly recommend King Arthur Measure-For-Measure Gluten-Free Flour for these pumpkin cream cheese muffins. If you use another gluten-free flour blend, be sure it contains xanthan gum, or the muffins won’t have the right texture. Do not substitute alternative gluten-free flours, like almond flour or coconut flour, into this recipe. 
• A Trick For Pretty Muffins. If, after removing the baked muffins from the oven, you notice that some of the streusel has migrated, use the back of a spoon to gently tuck it back into the muffin while it’s hot. 

How To Make Pineapple Coconut Banana Bread, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Preheat & Prep. To start, preheat oven temperature to 350 degrees F. Line a (1-pound) 9×5 loaf pan with parchment paper, and set aside. 
2. Combine Dry Ingredients. In a medium bowl, combine gluten-free flour, baking soda, and salt. Whisk to combine and set aside. 
3. Combine Butter & Sugars. In a large bowl, combine melted, cooled butter with brown sugar and granulated sugar. Whisk to combine. 
4. Finish Wet Ingredients. Then, add eggs, one at a time, followed by mashed banana, then pineapple, sour cream, vanilla, coconut extract (optional).
5. Add Dry Ingredients & Mix-Ins. Add the dry ingredients to the wet mixture and stir till just combined. Fold in coconut and macadamia nuts, if using. 
6. Bake. Transfer the banana bread batter to prepared loaf pan and bake 60-65 minutes, or until the interior reaches 200 degrees F on an instant read thermometer and a toothpick inserted in the center of the loaf comes out clean with just a few moist crumbs. If your banana bread starts to brown too quickly, you can loosely tent the pan with aluminum foil, as needed.
7. Cool & Slice. Let the banana bread cool 10 minutes in the pan, then transfer to a wire rack to finish cooling. Cool banana bread to room temperature or almost room temperature before cutting into thick slices. Store leftover banana bread in an airtight container or bag at room temperature 2-3 days, or wrap the entire loaf or individual slices in plastic wrap, store in a freezer bag and freeze up to 2 months. 

FAQ + Tricks For The Best Coconut Banana Bread

Use The Right Pan! I recommend a light colored metal loaf pan for this banana bread, since it’ll cook evenly and gently for an all-around better bake. If you’re using a glass or ceramic pan, keep in mind that the banana bread will likely take longer to cook.

Measure The Banana. For the BEST banana bread, measure the mashed bananas rather than going by the number of bananas. You’ll get the most consistent texture! 

Try Toasting The Coconut! If you have the extra few minutes, you can try toasting the coconut for a deeper flavor. I add the coconut to a dry skillet over medium heat and cook, stirring regularly for 5-7 minutes, until a beautiful golden brown. Coconut burns quickly, so it’s a good idea to stay close and keep an eye on it! 

Add Some Crunch. They’re optional, but I do love adding the chopped macadamia nuts to this pineapple coconut banana bread. Don’t have any? You can use walnuts or pecans instead!

Consider Resting The Batter, If You Have Time. I use this trick when I’m making muffins, but it also works in a quick bread recipe. If you can, let the batter rest in the pan for at least 30-60 minutes before baking. This will gives the flour longer to hydrate and give the baking soda more time to work, which means you’ll get a higher rise in your loaf of banana bread. 

More Gluten-Free Banana Bread Recipes To Try

Gluten-Free Chocolate Chip Banana Bread

Gluten-Free Chocolate Banana Bread

Gluten-Free Brown Butter Banana Bread

Recipe Card

Gluten-Free Pineapple Coconut Banana Bread

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Emily Dixon, Sweets & Thank You
• Total Time: 1 hour 20 minutes
• Yield: 1 loaf (10-12 slices) 1x
• Diet: Gluten Free

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Ingredients

• 1 3/4 cup gluten-free measure-for-measure flour* (210 grams) 
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 cup butter (113 grams/1 stick), melted and cooled slightly
• 1/2 cup brown sugar (100 grams)
• 1/4 cup granulated sugar (50 grams)
• 2 eggs, room temperature
• 1 cup mashed banana (about 2 medium bananas)
• 1/2 cup canned crushed pineapple with juice–don’t drain! (122 grams)
• 1/3 cup sour cream or plain Greek yogurt (120 grams)
• 1 teaspoon vanilla extract
• Optional: 1/8-1/4 teaspoon coconut extract*
• 1/2 cup sweetened shredded coconut (60 grams)
• Optional: 1/2 cup chopped macadamia nuts

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Instructions

1. Preheat & Prep. To start, preheat oven temperature to 350 degrees F. Line a (1-pound) 9×5 loaf pan with parchment paper, and set aside. 
2. Combine Dry Ingredients. In a small bowl, combine gluten-free flour, baking soda, and salt. Whisk to combine and set aside. 
3. Combine Butter & Sugars. In a large bowl, combine melted, cooled butter with brown sugar and granulated sugar. Whisk to combine. 
4. Finish Wet Ingredients. Then, add eggs, one at a time, followed by mashed banana, then pineapple, sour cream, vanilla, coconut extract (optional).
5. Add Dry Ingredients & Mix-Ins. Add the dry ingredients and stir till just combined. Fold in coconut and macadamia nuts, if using. 
6. Bake. Transfer the banana bread batter to prepared pan and bake 60-65 minutes, or until the interior reaches 200 degrees F and a toothpick inserted in the center comes out clean with just a few moist crumbs. 
7. Cool & Slice. Let the banana bread cool 10 minutes in the pan, then transfer to a wire rack to finish cooling. Cool banana bread to room temperature or almost room temperature before slicing. Store leftover banana bread in an airtight container or bag at room temperature 2-3 days, or freeze up to 2 months. 

Notes

• Gluten-Free Flour. We highly recommend King Arthur Measure-For-Measure Gluten-Free Flour, but if you use another gluten-free flour blend, be sure it contains xanthan gum so the banana bread turns out properly. Do not substitute coconut flour or almond flour into this recipe. 
• Measure The Banana. For best results, measure the mashed bananas rather than going by the number of bananas. You’ll get the most consistent texture! 
• Try Toasting The Coconut! If you have the extra few minutes, I recommend toasting the coconut for a deeper flavor. I add the coconut to a dry skillet over medium heat and cook, stirring regularly for 5-7 minutes, until a beautiful golden brown. Coconut burns quickly, so stay close and keep an eye on it! 
• Let It Cool! I know it’s tempting to cut right into the warm banana bread, but cutting into it early can make the banana bread crumbly (all that steam/moisture escapes!).  
• Use The Right Pan! I recommend a light colored metal loaf pan for this banana bread, since it’ll cook evenly and gently for an all-around better bake. If you’re using a glass or ceramic pan, keep in mind that the banana bread will likely take longer to cook. 

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Bread
• Method: Oven
• Cuisine: American

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Simple Ingredients To Get Started

If you’ve made our cornbread recipe, this ingredients list should look familiar! The only difference is in our technique. (More on that in a minute!) First, you’ll need:

• Gluten-Free Flour. To keep our corn muffins gluten-free, we’re starting with a 1:1 gluten-free flour blend. Our go-to is King Arthur Measure-For-Measure gluten-free flour, but if you use another flour blend, be sure it contains xanthan gum! Almond flour, oat flour, coconut flour, etc., will NOT work in this recipe. 
• Gluten-Free Cornmeal. Next up is gluten-free cornmeal. We usually use Herbaila (from Amazon) or Bob’s Red Mill (Their GF Option!). Be sure that the cornmeal you use is certified gluten-free to avoid cross-contamination! (More on this in the FAQ below) Yellow cornmeal works best!
• Sugar. These gluten-free cornbread muffins are on the sweet side (my preference), so we’ll be adding granulated sugar (white sugar).
• Baking Powder. Plenty of baking powder helps these muffins rise!
• Salt. To balance the flavors. A must!
• Milk. Then, you’ll need room temperature milk. We’ve made these with both dairy milk and dairy-free options like unsweetened almond milk and cashew milk. They all work!
• Butter. Melted butter adds moisture and delicious flavor.
• Eggs. Room temperature eggs work best!

How To Make Gluten-Free Corn Muffins, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Preheat & Prep. To start, preheat oven temperature to 425 degrees F. Line a 12-cup muffin pan (ideally light metal!) with parchment paper muffin liners. 
2. Combine Dry Ingredients. In a large mixing bowl, combine gluten-free flour, cornmeal, sugar, baking powder, and salt. Whisk to combine well. 
3. Add Wet Ingredients. Then, add in milk, melted butter, and eggs and mix until well blended and no dry spots remain. 
4. Let Batter Rest. For the best rise, let the batter rest 45-60 minutes before baking. (If you don’t have time, you can bake the muffins right away, they just won’t be as tall.) 
5. Scoop Batter. Use a 1/4 cup scoop to measure the batter into the prepared muffin pan. The muffin cups will be quite full! If you want super-tall muffins, you can divide all the batter between the 12 cups. Or, you can use a heaping 1/4 cup scoop of batter in each and end up with 13-14 muffins total. (You’ll need to bake the extra 1-2 muffins in a second batch.)
6. Bake Muffins. Then, bake muffins at 425 degrees F. for 5 minutes. Then, reduce the temperature to 350 degrees F. and continue baking another 12-14 minutes, or until done. A toothpick inserted in the center should come out clean with just a few moist crumbs, and the muffins will be starting to turn golden brown. 
7. Cool. Allow muffins to cool 2-3 minutes in the muffin pan before transferring to a wire rack. 
8. Serve & Store. Enjoy muffins warm with butter, honey, and more! Store leftover muffins in an airtight container at room temperature 1-2 days, or freeze up to 2 months. 

How To Make This Gluten-Free banana Bread, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Preheat Oven Temperature to 350 Degrees and line a metal 8.5 x 4.5 inch loaf pan with parchment paper.
2. Mash Bananas. If you haven’t already, mash the ripe bananas with a fork (or puree in a food processor for a super-smooth texture). Measure the mashed bananas for accuracy.
3. Combine Wet Ingredients. In a large bowl, combine mashed bananas, melted butter, sour cream, eggs, vanilla, and almond extract (or ground cinnamon). Stir until well combined and cohesive.
4. Add Dry Ingredients. Next, add gluten-free flour, baking soda, and salt and stir until almost fully combined, with just a few dry patches left.
5. Fold In Chocolate Chips. Sprinkle on the chocolate chips and gently fold them in with a spatula until evenly distributed.
6. Pour Batter Into Prepared Pan and smooth the top a little so it’s even.
7. Bake 45 Minutes at 350 degrees.
8. Tent Loosely With Aluminum Foil & Bake Another 20-25 Minutes, or until the top is golden brown, a toothpick inserted in middle of the loaf comes out with just a few moist crumbs (no wet batter), and the interior reaches 200 degrees F.
9. Cool & Slice. Let the banana bread cool about 5-10 minutes in the pan before lifting it out of the pan using the parchment paper handles and placing it on a wire rack to finish cooling completely. Slice and enjoy.
10. Store leftover banana bread in a bag or airtight container 1-2 days at room temperature, 3-4 days in the refrigerator, or 2 months in the freezer. I like to warm slices up in the microwave for 15-30 seconds, or you can use a toaster oven!

More Gluten-Free Recipes For Banana Lovers

Gluten-Free Banana Crumb Muffins

Gluten-Free Banana Cream Pie

Gluten-Free Brown Butter Banana Bread

Recipe Card

Gluten-Free Chocolate Chip Banana Bread

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 2 reviews

• Author: Emily Dixon, Sweets & Thank You
• Total Time: 1 hour 20 minutes
• Yield: 1 loaf 1x
• Diet: Gluten Free

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Description

This one-bowl banana bread recipe is ultra moist & delicious thanks to a few simple ingredients. We love the soft, fluffy texture and chocolate in every bite! 

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Ingredients

• 1 1/2 cups mashed ripe bananas (about 3–4 bananas)
• 3/4 cup light brown sugar (150 grams)
• 6 Tablespoons butter, melted (85 grams)
• 1/2 cup sour cream (113 grams)
• 2 large eggs, room temperature
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon almond extract (or 1 teaspoon ground cinnamon)
• 1 3/4 cups (210 grams) gluten-free measure-for-measure flour*
• 1 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 3/4 cup mini chocolate chips (128 grams/4.5 oz.)

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Instructions

1. Preheat Oven to 350 Degrees and line a metal 8.5 x 4.5 inch loaf pan with parchment paper.
2. Mash Bananas. If you haven’t already, mash the ripe bananas with a fork (or puree in a food processor for a super-smooth texture). Measure the mashed bananas for accuracy.
3. Combine Wet Ingredients. In a large bowl, combine mashed bananas, brown sugar, melted butter, sour cream, eggs, vanilla, and almond extract (or ground cinnamon). Stir until well combined and cohesive.
4. Add Dry Ingredients. Next, add gluten-free flour, baking soda, and salt and stir until almost fully combined, with just a few dry patches left.
5. Fold In Chocolate Chips. Sprinkle on the chocolate chips and gently fold them in with a spatula until evenly distributed.
6. Pour Batter Into Prepared Pan and smooth the top a little so it’s even.
7. Bake 45 Minutes at 350 degrees.
8. Tent Loosely With Aluminum Foil & Bake Another 20-25 Minutes, or until the top is golden brown, a toothpick inserted in center of the bread comes out with just a few moist crumbs (no wet batter), and the interior reaches 200 degrees F. (Adding the foil prevents the bread from getting too brown)
9. Cool & Slice. Let the banana bread cool about 5-10 minutes in the pan before lifting it out of the pan using the parchment paper handles and placing it on a wire rack to finish cooling completely. Slice and enjoy.
10. Store leftover banana bread in a bag or airtight container 1-2 days at room temperature, 3-4 days in the refrigerator, or 2 months in the freezer. I like to warm slices up in the microwave for 15-30 seconds, or you can use a toaster oven!

Notes

• Loaf Pan. A light-colored aluminum loaf pan will bake the most evenly and gently. If you use a glass or ceramic pan, your bake time will vary (and usually take longer)
• Is It Done? The most accurate way to tell if your banana bread is completely cooked through is to insert an instant-read thermometer into the center of the loaf. It should reach at least 200 degrees F. to be considered fully done. (If it’s very close (198-199 degrees, you can still pull it out of the oven, as the residual heat from the pan will help it continue cooking for a few minutes.)
• Flour. We highly recommend King Arthur Measure-For-Measure Gluten-Free Flour, but if you use another brand, make sure it contains xanthan gum, and measure carefully so you don’t add too much flour! Use a scale or the scoop & level method for best results.
• Bananas. We recommend spotty, overripe bananas (yellow with lots of brown spots). I suggest measuring mashed bananas rather than going by the number of bananas for the best results.
• Sour Cream. If you don’t have sour cream on hand, you can use an equal amount of plain Greek yogurt. Don’t have either? You can add 2 Tablespoons more butter & know that your banana bread won’t be *quite* as moist as mine.
• Butter. I usually make this banana bread with salted butter, but feel free to use unsalted butter if that’s what you have.
• Freezing Tips: If you’re freezing the whole loaf to thaw later, let the banana bread cool completely. Then, wrap in plastic wrap/reusable food wrap and store in a freezer-safe bag in the freezer. (The double-wrapping keeps it extra fresh!) If you prefer to freeze individual slices, lay the slices out on a baking sheet lined with parchment and freeze 30-40 minutes or until no longer tacky (this keeps them from sticking together!). Then, transfer to a freezer-safe bag and store in the freezer.

• Prep Time: 15 minutes
• Cook Time: 65 minutes
• Category: Bread
• Method: Oven
• Cuisine: American

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Simple Ingredients To Start

• Oil. I recommend a neutral-tasting oil (like canola oil, grapeseed oil, avocado oil, or vegetable oil) for zucchini bread so you don’t impact the flavor. I don’t recommend coconut oil, since it’ll overpower the flavor. See the FAQ if you’d rathe use butter!
• Sugar & Brown Sugar. I like using a mix of granulated sugar and brown sugar for zucchini bread, since the molasses in brown sugar adds an extra layer of rich flavor, and keeps the bread super moist.
• Sour Cream. Adding some sour cream (or plain Greek yogurt!) is another way to make moist zucchini bread. The acidity also brightens up the other flavors, so win-win!
• Eggs. To help bind the batter together.
• Vanilla Extract. I love the notes of vanilla in every bite. Yum!
• Cinnamon & Nutmeg. In my opinion, the best zucchini bread has plenty of spices! I love this mix of flavors.
• Shredded Zucchini. No need to squeeze out the excess liquid in this easy recipe!
• Gluten-Free Flour. Keeping things simple with a 1:1 gluten-free flour blend. We love this King Arthur Measure-For-Measure Gluten-Free Flour for all our quick breads, brownies, cookies, and more! If you use another blend (like Bob’s Red Mill), be sure it contains xanthan gum, or your zucchini bread won’t turn out correctly. Don’t try to substitute in coconut flour or almond flour (they won’t work here).
• Baking Powder & Baking Soda. For just the right puff.
• Salt. To balance the flavors.
• Optional: Chocolate Chips or Walnuts. I love to add chocolate chips to my zucchini bread because they taste delicious, but if you prefer to make gluten-free zucchini bread with walnuts or pecans, you can swap those in instead!

How To Make Gluten-Free Zucchini Bread, Step By Step

1. Preheat The Oven & Prep The Pan. Start by preheating the oven to 350 degrees F. Line. a 9×5-inch metal loaf pan with parchment paper. (This makes it easier to lift out later.)
2. Combine Wet Ingredients. In a large mixing bowl, combine sugar, brown sugar, oil, sour cream, eggs, vanilla, cinnamon, and nutmeg. Whisk or mix until well combined.
3. Mix In Zucchini. Add the zucchini to the wet ingredients and stir to distribute the zucchini evenly.
4. Add Dry Ingredients. Next, add the gluten-free flour, baking powder, baking soda, and salt to the wet ingredients. Gently stir until the flour is almost entirely mixed in (with just a few floury patches left).
5. Fold In Chocolate Chips. Add the chocolate chips and stir just until the chocolate chips are evenly mixed in and there are no dry patches left. Try not to over-mix. Pour the zucchini bread batter into the prepared pan and smooth out on top. (Feel free to add a few extra chocolate chips on top!)
6. Bake 65-75 minutes, or until a toothpick inserted in the center of the loaf comes out clean with just a few moist crumbs. (There shouldn’t be any wet or gooey batter.) After putting the zucchini bread in the oven, set a timer for 30 minutes and loosely tent the pan with aluminum foil so it doesn’t get too brown. Continue baking another 30-40 minutes, or until the bread is done.
7. Cool 1 Hour. Let the zucchini bread cool 1 hour in the pan before lifting out of the pan to cool on a cooling rack.
8. Serve & Store. When the zucchini bread has cooled, you can cut it into individual slices. Enjoy right away or store in an airtight container at room temperature up to 2 days. Or, you can wrap the whole loaf in plastic wrap, place it in an freezer bag and freeze up to 1 month. 

FAQ + Tips And Tricks For The Best Gluten-Free Zucchini Bread

How To Keep Zucchini Bread From Getting Too Brown. There are a lot of natural sugars (and some added sugar!) in zucchini bread, so it has a tendency to brown quickly. To keep zucchini bread from burning, you can tent it with foil about halfway through baking. I recommend setting a timer for 30 minutes, tenting the zucchini bread loosely (don’t seal the foil around the edges of the pan), and then let it bake another 30-40 minutes, or until it’s done.

What’s The Best Way To Grate Zucchini? A food processor! Seriously, you can grate zucchini in SECONDS with a food processor and a grating blade. If you don’t have one, feel free to use a box grater to get the job done! (We made a whole zucchini grating tutorial to walk you through everything you need to know.)

Do I Need To Squeeze The Water Out Of Zucchini For Zucchini Bread? Some recipes call for you to squeeze the excess moisture out of the grated zucchini with paper towels or cheesecloth. You should only do this if your recipe calls for it. This recipe was created NOT to need the zucchini squeezed. For best results, always follow what your recipe advises, since it can impact the ratio of wet:dry ingredients in the recipe.

Should I Peel Zucchini For Zucchini Bread? Nope! There’s no need to peel the zucchini before baking. It will soften during cooking and give baked goods like gf zucchini bread and zucchini muffins their signature green flecks.

Can I Use Butter Instead of Oil For Zucchini Bread? Yes, just keep in mind that oil is 100% fat, where butter is 80% fat, so the bread won’t be as moist unless you make other adjustments to the recipe.

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Gather Your Ingredients

Another thing to love about homemade honey butter? This easy recipe starts with simple ingredients! Let’s take a look:

• Softened Butter. First, you’ll need softened butter. You don’t want it warm or shiny, and it shouldn’t be rock hard and cold. Softened butter looks like this. Use real butter (not dairy-free butter or margarine) for this recipe. Salted butter or unsalted butter works! It’s really up to you.
• Honey. Next up is honey. You can really play with the flavor of the honey butter based on what honey you use. Clover honey, orange blossom honey, and mesquite honey all taste slightly different, for instance. Lately, we’ve been loving this blend. Try local honey to get flavor & pollen that’s local to you!
• Powdered sugar. One of the best restaurant secrets you can use at home! Adding a little powdered sugar gives your honey butter the perfect texture and keeps it from getting greasy or too wet.
• Vanilla. Another little flavor trick. I love adding just a little vanilla extract to play up the sweetness and round out the flavor.
• Salt. A little pinch of salt adds balance and keeps whipped honey butter from leaning too sweet. If you’re using salted butter or are sensitive to salt, feel free to omit it.

How To Make Whipped Honey Butter, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Whip The Butter. Start by placing the softened butter in a large mixing bowl. Use a hand mixer to whip the butter for 2 minutes. (At first, it’ll kind of clump together and seem like it’s not working. Just keep at it! It’ll spread out and get fluffier as you go!)
2. Add The Rest Of The Ingredients. Scrape down the sides of the bowl and add honey, powdered sugar, vanilla extract, and salt (if using).
3. Whip 2-3 Minutes. Beat the butter on medium speed for another 2-3 minutes, pausing to scrape down the sides as needed, until the honey butter is smooth, light, and fluffy. (Don’t rush this step, as incorporating air by whipping is what turns it from regular honey butter to whipped honey butter)
4. Serve Or Store. Then, serve your homemade whipped honey butter with all your favorites or store in the refrigerator for later.

Yum! Here’s What To Serve With All That Honey Butter

So what do you do with whipped honey butter? EVERYTHING. Jk, but LOTS OF THINGS. It’s one of those delicious spreads that’s good on so many carby faves:

• Fresh Rolls. Serve whipped honey butter with warm dinner rolls or bread to start off a meal.
• Biscuits! Add a schmear to you favorite biscuits. We love these easy gluten-free biscuits with honey butter!
• Cornbread. Our fluffy gluten-free cornbread tastes INCREDIBLE with this whipped honey butter. They’re a match made in heaven.
• Baked Sweet Potatoes. Sounds weird, but trust me! Use a dollop of honey butter on baked sweet potatoes or vegetables like butternut squash for a delicious change of pace.
• Roasted Carrots. Or, toss roasted carrots in a little honey butter to finish them. The natural sweetness of the carrots plays beautifully with honey butter!
• Pancakes & Waffles. I love honey butter on gluten-free Belgian waffles or a stack of fluffy pancakes. YUM!
• Toast. Is there anything more comforting than a slice of honey toast? Whipped honey butter is incredible melted into all the nooks and crannies of a piece of toast. Yum!
• Popcorn. Sounds crazy, but it tastes kind of like kettle corn! Melt it in the microwave or on the stove and drizzle over freshly popped popcorn for a yummy treat.
• Banana Bread Or Muffins. Spread a thin layer of homemade honey butter over a warm slice of banana bread or a batch of muffins. It’s divine.

FAQ + Tips And Tricks For The BEst Whipped Honey Butter

How To Store Leftover Honey Butter: For best results, keep your whipped honey butter covered in the fridge up to 1 week. You can store it in an airtight container, a glass jar with a lid, or simply cover the bowl with plastic wrap or food wrap. Pull it out 20-30 minutes before using to allow it to soften back up. (It *will* keep on the counter for a few days, but I like it best in the fridge)

How Long Does Honey Butter Last? In the fridge, our honey butter recipe will easily keep for a week!

Does Honey Butter Have To Be Refrigerated? I recommend it, for best results, though it will keep on the counter 1-2 days.

Try It With Maple! Change up the flavor by using this same technique with pure maple syrup instead of honey. It makes a lovely whipped maple butter!

Is Creamed Honey & Honey Butter The Same Thing? No! Creamed honey is honey only, processed to control crystallization. Honey butter combines honey + butter (and a few extra ingredients sometimes!).

More Yummy Spreads & Toppings To Try

Easy Freezer Peach Jam

Whipped Cinnamon Honey Butter

Low Sugar Raspberry Freezer Jam

Gluten-Free Sausage Gravy

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Easy Whipped Honey Butter

This easy whipped honey butter is delicious on all your carb-y faves! Try it on bread, toast, rolls, cornbread, pancakes, waffles, baked sweet potatoes, roasted carrots, popcorn, and more! 

Course Condiment

Cuisine American

Diet Gluten Free

Keyword homemade honey butter, honey butter, whipped honey butter, whipped honey butter recipe

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 /2 cup

Calories 141kcal

Author Emily Dixon, Sweets & Thank You

Ingredients

• ½ cup butter, softened* (113 grams/1 stick)
• 3 Tablespoons honey
• ¼ cup powdered sugar (30 grams)
• ½ teaspoon vanilla
• One pinch less than 1/8 teaspoon kosher salt

Instructions

• Whip The Butter. Start by placing the softened butter in a large mixing bowl. Use a hand mixer to whip the butter for 2 minutes. (At first, it’ll kind of clump together and seem like it’s not working. Just keep at it! It’ll spread out and get fluffier as you go!)
• Add The Rest Of The Ingredients. Scrape down the sides of the bowl and add honey, powdered sugar, vanilla extract, and salt (if using).
• Whip 2-3 Minutes. Beat the butter on medium speed for another 2-3 minutes, pausing to scrape down the sides as needed, until the honey butter is smooth, light, and fluffy. (Don’t rush this step, as incorporating air by whipping is what turns it from regular honey butter to whipped honey butter)
• Serve Or Store. Then, serve your whipped honey butter with all your favorites or store in the refrigerator for later.

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Notes

*Softened butter is cool to the touch but your finger can make an imprint when pressed. It shouldn’t be shiny or greasy looking, and should still mostly hold its shape. If you use butter that’s too warm, it’ll be looser, wetter, and won’t be as fluffy.

Nutrition

Serving: 1Tablespoon | Calories: 141kcal | Carbohydrates: 10.3g | Protein: 0.1g | Fat: 11.5g | Saturated Fat: 7.2g | Cholesterol: 30.5mg | Sodium: 21.4mg | Potassium: 8mg | Sugar: 10.2g | Calcium: 3.9mg

How To Make Gluten-Free Cornbread, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Preheat The Oven & Prep Your Pan. Start by preheating the oven to 350 degrees F. Line an 8×8″ metal pan with parchment paper and set aside.
2. Combine The Dry Ingredients. In a large mixing bowl, combine gluten-free flour blend, cornmeal, sugar, baking powder, and salt. Whisk until well combined.
3. Mix In The Milk & Eggs. Add milk and eggs to the dry ingredients and begin to stir.
4. Whisk In The Melted Butter. Slowly drizzle in the melted butter, whisking until just incorporated. (A few small lumps are ok–just no large dry patches)
5. Bake. Pour the cornbread batter into your prepared pan and bake at 350 degrees for 30-35 minutes, or until a toothpick inserted in the center comes out clean with just a few moist crumbs. The top will likely just begin to turn golden brown
6. Cool for 10-15 minutes before cutting into slices. Store leftover cornbread in an airtight container 2-3 days. 

FAQ + Tips And Tricks For The Best Gluten-Free Cornbread

Can I Use This To Make Corn Muffins? Yes! Follow our simple recipe for gluten-free cornbread muffins to get the right temperature and bake time. It works like a charm!

What’s The Best Way To Store Gluten-Free Cornbread? Reducing air exposure is the name of the game when it comes to keeping your cornbread from drying out. Cover the cornbread and store in the refrigerator 2-3 days, or wrap leftover gluten-free cornbread in plastic wrap/food wrap and tuck into a freezer-safe bag to freeze up to 2 months.

Is Cornbread Normally Gluten-Free? While corn is naturally gluten-free, most cornbread is NOT gluten-free. Most corn bread recipes use a combination of cornmeal and white flour. To make gluten-free cornbread, you must use gluten-free ingredients, such as gluten-free cornmeal and gluten-free measure-for-measure flour, as we do here.

Is Cornmeal Gluten-Free? Corn and cornmeal are naturally gluten-free. However, they’re usually processed in a way that can cause cross contamination or cross contact (i.e. made on shared equipment with gluten-containing flour, etc.). If you have gluten intolerance or Celiac disease, it’s important to buy certified gluten-free cornmeal.

5 Ingredients You Need To Make Gluten-Free Biscuits

Other than the flavor (obvs.), my favorite thing about these gluten-free yogurt biscuits is the simple ingredients list! Let’s take a look:

• Gluten-Free Measure For Measure Flour. I’m using King Arthur Flour Measure-For-Measure flour for gluten-free biscuits. It’s our go-to gluten-free baking flour because of its blend of starches and grains that gives really consistent results. It also contains xanthan gum.
• Baking Powder. For that signature rise and puff!
• Sugar. A little sugar balances the flavors without making these taste sweet and also helps them brown nicely.
• Salt. With biscuits, you typically want the salty flavor to come through a bit. These won’t be super salty, but you’ll definitely use some to get that classic biscuit flavor.
• Full Fat Greek Yogurt. Our magic ingredient! Full fat (not low fat or light!) Greek yogurt has enough fat and protein to give these gluten-free biscuits the proper texture and tang, similar to what butter and buttermilk would do in a traditional recipe. It’s how we can make gluten-free biscuits with no eggs or butter! Remember: PLAIN yogurt. No flavored yogurt allowed! I like Fage full-fat Greek yogurt best!
• Butter For Brushing (If You Want). Lastly, you can brush the tops of the biscuits with melted butter right before baking for an extra golden brown finish. I love this effect!

How To Make Gluten-Free Biscuits, Step-By-Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Preheat oven to 425 degrees F. & line a baking sheet with parchment paper.
2. Combine the dry ingredients. In a large bowl, combine flour, baking powder, sugar, and salt. Whisk to combine. Set the flour mixture aside.
3. Add yogurt and use a spatula to mix the yogurt into the dry ingredients until it starts to come together.
4. Turn out the dough onto a clean countertop (it’ll still be pretty dry and might not seem cohesive–don’t panic!).
5. Use your hands to knead and mix the dough until it comes together in a ball.
6. Cut the dough into 12 equal portions (I like to cut the dough into 4 pieces (quarters), then cut each quarter into 3 pieces. You can also weigh the dough and divide it by 12 to weigh each biscuit portion to be equal)

7. Use your hands to form each portion of dough into a ball, then pat it out into a cylinder biscuit shape, about 1″ thick.
8. Place biscuit on parchment-lined baking sheet and repeat until all 12 biscuits have been formed.
9. Brush the tops of the biscuits with melted butter. (This adds gorgeous flavor and helps them brown more evenly!)
10. Bake in 425 degree F oven for 18-20 minutes or until very golden brown. Enjoy warm or store leftover biscuits in an airtight container at room temperature 2-3 days. 

Yummy Toppings & Serving Ideas To Try 

Now that you have a fresh batch of light, fluffy gluten-free biscuits, the next question to ask is “what are some good toppings for biscuits?” Well, here are a few of our favorites…

Sweet Biscuit Toppings

• Honey Butter. Simple, easy, and delicious, a good honey butter is one of my favorite sweet biscuit toppings.
• Cinnamon Butter. Or, turn up the flavor with our whipped cinnamon honey butter!
• Freezer Jam. I’m a huge fan of freezer jam–strawberry, raspberry, peach, spiced pear…all of it! It tastes so much fresher and lighter to me, and doesn’t require any pressure canning. (You literally just heat some things on the stove, stir them into mashed fruit, scoop it into clean jars or containers, then pop it in the freezer!) Of course, any other jarred brand or kind of jam also works!
• Nutella & Berries. TRY IT! Chocolate hazelnut butter, like Nutella or PB&Co brand + strawberries or raspberries = one of the best sweet biscuit toppings ever!
• Coarse Sugar. For an easy sweet biscuit topping, just sprinkle a little turbinado/coarse sugar on top of the melted butter before popping the biscuits in the oven.

Savory Biscuit Toppings

• Sausage Gravy. Turn these into gluten-free biscuits and gravy by adding some gluten-free sausage gravy on top! It’s decadent, sure, but it is WORTH IT.
• Hot Honey. If you haven’t tried it before, hot honey is a REALLY yummy, zingy delight! It’s honey infused with chili oil, jalapeños, habañeros, etc., depending on the brand, so it has some sweetness AND some kick. A little goes a long way! Drizzle a bit on your biscuit as-is, or layer with some crispy chicken or country ham to build an epic sandwich. We like Red Clay brand hot honey, or you can make your own!
• Ham & Fried Eggs. Similarly, you can turn your gluten-free biscuit into breakfast sandwiches by adding goodies like ham, bacon, or sausage, fried eggs, tomatoes, cheese, or greens.
• Sandwich Toppings! Or keep things lighter with deli meats + cheese + lettuce + sandwich fixings like tomatoes, pickles, mayo or mustard.
• Cheddar & Chives. Grate some sharp cheddar over your biscuits before baking or add some snipped chives to the batter along with the yogurt.
• Everything Bagel Seasoning. Brush the gluten-free biscuits with butter and sprinkle with everything bagel seasoning before baking. Use store-bought or make your own!

No matter what you decide to top them with, these fluffy biscuits are an amazing side dish!

FAQ + Important Tips For The Best Gluten-Free Biscuits

What’s The Difference Between Drop Biscuits & Cut Biscuits? Drop biscuits aren’t made using a biscuit cutter or glass. With drop biscuit dough, the butter isn’t “laminated” between layers of folding, so the biscuits are light and fluffy but don’t have the same flaky layers as cut biscuits.

Can You Freeze Gluten-Free Biscuits? Yes! I prefer to freeze my gluten-free biscuits after baking. Let them cool before transferring them to an airtight freezer bag, then press out any extra air and store in the freezer. In my experience, they’ll stay fresh in the freezer up to 2 months, so we love to make a double batch and freeze some for another day!

How To Re-heat Leftover Biscuits. When possible, I recommend thawing frozen biscuits in the refrigerator or on the counter first, then reheating them on a sheet pan in the oven for 8-10 minutes at 350 degrees. If re-heating from frozen, you may want to reduce the temperature to 325 and allow an extra 5-10 minutes for them to heat through.

Can You Freeze Gluten-Free Biscuit Dough? I don’t recommend it. I’ve tried it, but biscuits freeze much better after baking than before baking.

More Gluten-Free Recipes To Try

Fluffy Gluten-Free Cornbread

Gluten-Free Belgian Waffles

Bakery-Style Gluten-Free Chocolate Chip Muffins

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Quick & Easy Gluten-Free Biscuits

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 3 reviews

• Author: Emily Dixon, Sweets & Thank You
• Total Time: 40 minutes
• Yield: 12 Gluten-Free Biscuits 1x
• Diet: Gluten Free

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Description

Let’s make Quick & Easy Gluten-Free Biscuits! These 5-ingredient gluten-free biscuits are made with yogurt for a light, delicious texture. They’re simple enough for beginners and are on the table in no time!

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Ingredients

• 3 cups (360 grams) gluten-free Measure-For-Measure flour (we recommend King Arthur)**
• 2 Tablespoons baking powder
• 1 Tablespoon granulated sugar
• 1 teaspoon salt
• 3 cups (670 grams) plain full-fat Greek yogurt* (do NOT use regular or low-fat yogurt!)
• 1 Tablespoon melted butter, for brushing the tops (optional)

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Instructions

1. Preheat & Prep. To start, preheat oven to 425 degrees F. & line a baking sheet with parchment paper.
2. Combine Dry Ingredients. In a large bowl, combine flour, baking powder, sugar, and salt. Whisk to combine.
3. Add Yogurt and use a spatula to mix the yogurt into the dry ingredients until it starts to come together. It will look pretty shaggy and separated at this point. 
4. Knead & Shape. Turn out the dough onto a clean countertop (it’ll still be pretty dry and might not seem cohesive–don’t panic!). Use your hands to knead and mix the dough until it comes together in a ball.
5. Portion. Cut the dough into 12 equal portions (I like to cut the dough into 4 pieces (quarters), then cut each quarter into 3 pieces. You can also weigh the dough and divide it by 12 to weigh each biscuit portion to be equal)
6. Shape. Use your hands to form each portion of dough into a ball, then pat it out into a cylinder biscuit shape, about 1″ thick.
7. Brush. Place biscuit on prepared baking sheet and repeat until all 12 biscuits have been formed. Brush the tops of the biscuits with melted butter.
8. Bake at 425 degrees F. for 18-20 minutes or until golden brown.
9. Serve & Store. Enjoy warm and store leftover biscuits in an airtight container at room temperature 2-3 days, or freeze up to 2 months. 

Notes

• *Yogurt. We’ve had good success with Fage brand and Chobani. Again, be sure to use plain FULL FAT (usually labeled full-fat or 5%) GREEK STYLE yogurt.
• **We highly recommend weighing your flour when possible for the most accurate results. If you can’t weigh it, be sure to use the scoop and level method for the most accurate measure. Using too much flour can make the biscuits dry or gummy. Even an extra tablespoon can make a big difference in texture. 

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

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