Gluten Free Banana Chocolate Chip Muffins
Indulge in the deliciousness of these gluten-free banana chocolate chip muffins! Easy to make, these muffins are incredibly fresh, tender, and moist with delightful pockets of chocolate chips throughout. Whether you're looking for a quick breakfast that can be made ahead or a brunch treat, these gluten-free banana muffins are perfect for the whole family.
Servings: 12 Muffins
Calories: 255kcal
Ingredients
Ingredients for gluten free banana chocolate chip muffins
- 200 grams Gluten free All purpose flour
- 100 grams Light brown sugar
- 2 teaspoons Gluten free baking powder
- ½ teaspoon Baking soda
- ⅛ teaspoon Salt
- ¼ teaspoon Xanthan gum Omit if the flour blend already contains xanthan gum
- 100 ML Milk
- 100 ML Oil Neutral flavored oil like vegetable oil or canola oil
- 2 Large Eggs
- 1 teaspoon Vanilla extract
- 2 Large Ripe bananas
- 150 grams Chocolate chip Semi sweet or dark (use your preferred chocolate)
Instructions
How to make banana chocolate chip muffins
- To begin, grease or line a muffin tin with paper muffin cases.
- Take a large bowl and mix together the flour, xanthan gum, baking powder, baking soda, salt, and sugar.
- Using a separate bowl, whisk the eggs thoroughly and add in the milk, oil, and vanilla extract. Keep whisking until all ingredients are fully combined.
- In a small bowl, mash the ripe bananas and then add them into the wet ingredients. Mix everything well until fully combined.
- Combine the wet ingredients with the dry mixture and fold in until fully combined. Let the muffin batter rest for at least 15 minutes. This gives the flour time to properly absorb all the liquids.
- Preheat the oven to 220°C/425°F/gas mark 7.
- Add the chocolate chips into the muffin batter keeping a few aside to add to the top of the muffin cases.
- Take the muffin batter and divide it between the muffin cases, making sure to fill each case approximately ¾ of the way. Then, sprinkle the remaining chocolate chips on top of the muffin batter.
- Place the muffins in the oven and let them bake for 10 minutes until they have risen. Then, reduce the oven temperature to 180°C/350°F/gas mark 4.
- Continue baking for an additional 10 minutes until the muffins have fully risen and turned a golden brown color. To check if they're ready, insert a small wooden skewer into the center of a muffin; if it comes out clean, the muffins are fully baked and can be taken out of the oven to cool.
- Leave the muffins in the tin for 5 minutes before placing them on a cooling rack.
- The muffins are best served once cooled slightly or on the day of baking. Store in an airtight container for up to 2-3 days.
Notes
TIPS: For the best taste, it's recommended to serve the muffins after they have cooled down a bit or on the same day they were baked. If you have leftover muffins from the previous day, a good way to make them softer and melt the chocolate chips slightly is to microwave them for 10-15 seconds before serving.
- Gluten-free flours don't absorb liquids the same as wheat-based flours. Allowing the batter to rest can help the ingredients to fully hydrate and bond together, resulting in a better texture and structure in the finished gluten free muffin. Resting the batter can also give the baking soda and baking powder time to activate, which can help the muffins rise more evenly and consistently.
- By baking the muffins first 10 minutes at a higher temperature will help muffins to rise quickly and form a nice dome shape on top. Then the oven temperature is reduced to ensure that the inside of the muffins is evenly baked and prevent the outside of the muffin from becoming overbaked.
- Dairy free - To make dairy free banana chocolate chip muffins use your preferred dairy free milk and dairy free chocolate chips.
- Banana nut muffins - Add chopped walnuts or pecans to the batter for a crunchy texture.
- Cinnamon banana muffins - Add ground cinnamon to the batter for a warm and cozy flavor.
Nutrition
Serving: 1Muffin | Calories: 255kcal | Carbohydrates: 36.6g | Protein: 2.6g | Fat: 12.2g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5.9g | Cholesterol: 36mg | Sodium: 184.7mg | Potassium: 94mg | Fiber: 0.9g | Sugar: 18.8g