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!
Servings: 12 Muffins
Calories:
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!