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Gluten free Banana & Choc Chip Muffins

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 a flash!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Muffins, Snack
Servings 12 Muffins
Calories

Ingredients
  

  • 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
  • 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!
Keyword lunch-box, muffins
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