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An aerial image of a gluten free banana choc chip muffin on a white marble table

Gluten free banana choc chip muffins

Xanthan gum free, nut free, egg free, dairy free option, vegan option
*This recipe uses Australian cups and measures. Use gram and ml for international accuracy.
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Prep Time 5 minutes
Cook Time 20 minutes
Course Breakfast, Dessert, Snack
Cuisine Food Intolerance Friendly
Servings 2 muffins

Ingredients
  

  • 60 g white rice flour
  • 35-40 g white or light brown sugar depending on the ripeness of the banana and your sweet tooth
  • 1.5 g (1/4 teaspoon) baking soda
  • 75 g mashed ripe banana
  • 60 80ml (2-3 tablespoons)* milk of choice (I have tested lactose free full cream/whole milk and soy milk)
  • 15 ml (3 teaspoons) oil
  • 15 ml (3 teaspoons) vinegar
  • 30-40 g chocolate chips (vegan if needed)

Instructions
 

  • Preheat the oven to 180C/356F. Grease or line 2 X 80ml (1/3 cup)* capacity muffin holes. You can also use a jumbo/Texas muffin tin if you’re adding lots of chocolate chips.
  • Whisk together the dry ingredients in a small mixing bowl, then add the banana, 60ml of milk and the oil and vinegar. Whisk until a bubbly, smooth batter forms. If it looks dry, add 20ml extra milk for a total of 80ml milk.
  • Add 3/4 of the chocolate chips, reserving a few for the tops of the muffins. Divide the mixture between the two muffin holes and top each muffin with the remaining chocolate chips. Bake for 15-25 minutes – they should be firm and golden brown on top.
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