• Laura

Gluten Free Banana Bread Muffins with White Chocolate and Cinnamon

Updated: Sep 10, 2019

A gluten free banana bread white chocolate and cinnamon muffin cools down on a cooling rack, as white chocolate drips down its side.

If your bananas have a better beach tan than you do, you know what time it is! Time to bake something delicious with these overly-ripe once-upon-a-time yellow tubes. I am going to share a very easy and very delicious recipe for white chocolate and cinnamon banana bread muffins!

These cuties are gluten free, as I use rice flour and potato starch. I decided not to add aditional sugar into the batter, as I find the bananas and the white chocolate I put in the batter are already sweet enough for my taste. But, of course, if you prefer a sweeter muffin, feel free to add some more sugar while you are whisking the eggs and bananas.

To bake these, I used my individual silicone baking molds, but you can use any kind of mold you have - just make sure to grease it properly so the batter doesn't stick! While using these silicone ones, I didn't have to grease them at all, and the muffins came out without a problem once they had cooled down a bit.

The consistency of this batter is a little bit more on the runny side - not to say that it is runny, but it is also not very dense. But don't worry, they will bake beautifully and be light and fluffy with a wonderful flavor! Let's get baking!

Three banana white chocolate and cinnamon muffins cool down on a cooling rack, a birds eye view.


2 very ripe bananas

2 eggs

25 gr butter

1 teaspoon vanilla essence

60 gr rice flour

35 gr potato starch

5 gr baking powder

1 teaspoon cinnamon

50 gr white chocolate (chopped, or use chocolate chips)

*add extra sugar if you so wish

For the drizzle:

White chocolate

Heavy cream

A side view of gluten free banana muffins, others in the background.

A flatlay view of a gluten free banana bread white chocolate and cinnamon muffin.


1. Mash the bananas in a bowl. Add two eggs, vanilla essence and additional sugar (optional), and mix well. Melt the butter and add it to the banana and egg mixture once it has cooled down to room temperature.

2. In a second bowl, sift your dry ingredients: rice flour, potato starch, baking powder and cinnamon. Incorporate them with the wet ingredients and finally, add the chunks of white chocolate.

3. Fill your muffin molds and bake them at 180 degrees Celsius for 20-25 minutes, until they become golden. Let them cool down.

4. If you wish, (and I highly recommend you do), drizzle the muffins with some melted white chocolate. To do so, simply melt a few squares of white chocolate with a tablespoon of heavy cream or coconut oil, and in the style of Jackson Pollock, drizzle your little muffin art pieces. And you're done! Your muffins are ready to wow the taste buds of anyone who tries them! Bon apetit!