Chelsea

celebrating 130 years 1884-2014

Gluten Free Banana Chocolate Chip Muffins

By Chelsea Sugar
Gluten Free Banana Chocolate Chip Muffins
12 servings
  • 16 reviews

  • Difficulty Easy
  • Prep time 10 mins
  • Cooking time 20 mins
  • Serves
    12
Ingredients

    1 3/4 cups (220g) gluten free flour
    1/2 cup (110g) Chelsea White Sugar
    1 tablespoon baking powder
    1/2 teaspoon salt
    1/2 cup dark chocolate chips
    1 egg
    1/4 cup (65ml) vegetable oil
    1/4 cup (65ml) milk
    1 cup mashed bananas

Method

    Measure flour, Chelsea White Sugar, baking powder, salt and chocolate chips into a large bowl. Mix thoroughly and make a well in the centre.
    Beat the egg in a small bowl until frothy. Mix in cooking oil, milk and bananas. Pour mixture into the well. Stir only to moisten. Batter will be lumpy. Fill greased muffin cups 3/4 full.
    Bake at 200 degrees C for 20 to 25 minutes.

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Reviews

Average Rating
516
(16 reviews)


Very yummy but 200 degrees for 25 minutes would have had them burnt in my new oven. 15 minutes is all that is necessary.

Amazing recipe! Could easily be made dairy free too. I used Edmonds gluten free flour which worked perfectly. We used 1/2 cup of blueberries instead of the choc chips. They were so moist and yummy.

My mum had to go GF because gluten was giving my Baby sis reflux these were Delicious! Instead of choc chips (as we were out of them) I used blueberries. These went well in the muffins. Thanks for the recipe!

Tasty but they need to specify the oven mode and different options for the muffins I use olive oil instead of vegetable oil and they come out delicious.This might only be my oven but you need to turn the heat down to 175 instead of 200 otherwise they are to black.
This is just my opinion but I learnt the hard way!

Excellent!!! Love Chelsea recipes!! Especially GF!

Fantastic recipe. You wouldn't know it was gluten-free by the taste. I halved the salt because I found them too salty. I find that fan bake tends to burn them. Superb!

A new favourite for the family. I make them in a tiny cupcake pan which makes 24 & also double the batch so I end up with HEAPS of cupcakes. They freeze perfectly, my thought was for the kids to add to their lunchboxes and they would be thawed by lunchtime but the kids actually love these cupcakes straight out of the freezer.

Easy peasy and super quick and delicious

My first success baking with gluten free flour! The muffins rose nicely, were light and airy and tasted great.

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Super yummy! Loved it!

Wow what a fantastic and easy recipe.
Thank you

Love it

The kids loved them, most disappeared before the icing made it on.

Super impressed!

Great recipe, maybe a touch less sugar needed though- banana & chocolate make it sweet enough.

These tasted delicious.

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