Go Back
–+ servings
A sunlit image of gluten free banana chocolate chip muffins in a dark, rustic muffin pan

Gluten free banana choc chip muffins

Xanthan gum free, egg free, nut free, dairy free/vegan option
Makes 10-12 medium muffins
*Cups are in Australian cups. Use gram and ml for international accuracy.
Be the first to rate this recipe
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Course Dessert, Snack, Sweet
Cuisine Food Intolerance Friendly
Servings 12 muffins

Equipment

  • 12 hole (80ml or 1/3 cup capacity) muffin tin
  • 12 medium muffin liners

Ingredients
  

Dry ingredients:

  • 320 g (2 cups)* fine and fresh white rice flour (Australians: not the variety in the box at the supermarket)
  • 7.5 g (1 1/2 teaspoons) gluten free baking powder
  • 4 g (1/2 teaspoon) baking soda
  • Pinch of fine salt

Wet ingredients

  • 400 g ripe banana, mashed (weighed with peels removed)
  • 200 g light brown sugar (yes, this is a wet ingredient)
  • 80 ml (1/3 cup)* oil of choice
  • 80-125 ml (1/3 - 1/2 cup)* milk of choice (see notes)
  • 10 ml (2 teaspoons) vinegar or lemon juice
  • 5 ml (1 teaspoon) vanilla extract or paste (optional)

To finish:

  • 125 g chocolate chips (see notes)

Instructions
 

  • Preheat the oven to 180C/356F. Line 10-12 X 80ml (1/3 cup) muffin holes with muffin liners. I find muffin liners are much better here because they save any chocolate chips that have sunk to the bottom. Gluten free muffins can be fragile fresh out of the oven and this helps them stay together until they set.
  • Whisk the dry ingredients together in a medium mixing bowl. It is important to distribute the baking powder and baking soda evenly here.
  • Mix the wet ingredients together in a medium bowl. Whisk the wet ingredients into the dry ingredients until you have a medium thickness batter. It should be about the consistency of regular yoghurt or a pancake batter.
  • Add 100g of chocolate chips to the batter and stir to evenly distribute. Spoon the muffin batter into the muffin liners until it reaches just below the edge. Fuller muffins do get more of a muffin top but be careful not to go too overboard or they will spill over as they bake.
  • Top the muffins with the remaining 25g chocolate chips. As an option, I also like to pop a piece of chocolate into the centres of the muffins if I want an extra chocolatey treat. Simply press them midway and smooth the batter over the top with your finger.
  • Bake for 20-30 minutes or until the muffins are golden brown and cooked through. You can eat these muffins warm or cooled. Store leftovers in an airtight container in the fridge and eat within a few days. Leftovers might need to be microwaved or heated slightly to restore them to their former glory.

Notes

  • How much milk you need to add depends on how absorbent your rice flour is. I recommend adding it according to the description of the batter to ensure your muffins are perfect. 
  • Use dairy free/vegan chocolate chips to keep this recipe dairy free/vegan. Read the section on dietary substitutes for more options. 
  • At the moment I have only tested ripe bananas and not frozen ripe bananas. I will update the recipe when I test the latter. 
  • See the body of the post for dietary notes, FODMAP notes and general recipe notes. 
Keyword Gluten free banana chocolate chip muffins, Gluten free banana muffins, gluten free egg free muffins, Gluten free vegan banana muffins
Tried this recipe?Let us know how it was!