Gluten-Free Banana & Choc Chip Muffins
These soft, delicious gluten-free banana & choc chip muffins are perfect for morning teas, afternoon snacks and lunchboxes. They are freezer friendly and can be made in just one bowl in a flash!
Banana Choc Chip Muffins Gluten-Free
Who doesn’t love a warm, chocolate-studded muffin straight from the oven?
These gluten-free banana choc chip muffins are everything you want in a snack – soft, fluffy, perfectly sweet, and packed with gooey chocolate chips in every bite. Plus, they’re a breeze to whip up, making them perfect for busy mornings, lunchbox treats, or an after-school snack the whole family will devour.
What You Need To Make These GF Muffins
Here is what you’ll need:
- Gluten-free plain (all-purpose) flour,
- Baking powder,
- Baking soda,
- Ground cinnamon,
- Brown sugar,
- Vegetable oil, or similar oil,
- An egg,
- Milk,
- Vanilla extract,
- Ripe Bananas,
- Chocolate chips.
FAQ
- How long will these muffins last? These muffins will keep in an airtight container for up to 3 days, however, they will be best on the same day.
- Can you freeze them? Yes, make sure they are completely cooled down, before freezing in a freezer-proof container. They can be kept in the freezer for up to 3 months.
- Can you bake these in an air fryer? Yes, if using an air fryer, you will need to lower the temperature to 160C/325F and cook for 16 minutes (dependant on your air fryer).
Find the measurements and full recipe below!
Jump to RecipeStep by Step Instructions
Step 1: Preheat your oven, then add all dry ingredients into a large bowl and combine. Add in the wet ingredients, including mashed banana and most of the choc chips. Only mix until combined, and be careful not to overmix!
Step 2: Separate into 12 muffin pan cases and add a few extra choc chips and a slice of banana.
Step 3: Bake in the oven for approximately 15 minutes.
Allow the muffins to cool slightly in the tray for a few minutes, until transferring to a cooling tray. Muffins can be eaten warm, or allowed to cool completely. Enjoy!
Gluten-Free Banana & Choc Chip Muffins
Ingredients
- 1½ cups Gluten-free plain (all-purpose) flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Ground Cinnamon
- ¾ cup Brown sugar
- ½ cup Vegetable oil
- 1 Egg
- 2 Tablespoon Milk, of choice
- 1 Tablespoon Vanilla extract
- 3 Large bananas, mashed
- ⅓ cup Chocolate chips
- 1 Banana, sliced for topping
Instructions
- Preheat oven to 180℃/350℉, and line a 12-hole muffin tray with paper cases.
- In a large bowl, combine 1½ cups Gluten-free plain (all-purpose) flour, 1 teaspoon Baking powder, 1 teaspoon Baking soda, 1 teaspoon Ground Cinnamon and ¾ cup Brown sugar together.
- Add in ½ cup Vegetable oil, 1 Egg, 2 Tablespoon Milk, of choice, 1 Tablespoon Vanilla extract and the 3 Large bananas, mashed. Add in ⅓ cup Chocolate chips and stir until all just combined (don't overmix!).
- Divide the batter into the muffin cases and top with a few extra chocolate chips (if desired) and a slice of the extra banana on top.
- Bake for 15 minutes, or until a skewer inserted into the centre of the muffin comes out clean. Allow to cool in the tray for a few minutes, before transferring to a cooling tray. Enjoy warm, or cool!
Did you make this recipe?
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