Gluten Free Banana Chocolate Chip Muffins

So how good is a banana chocolate chip muffin straight out of the oven and covered in butter? Honestly this and a cup of tea is my ideal morning tea. When it comes to muffin’s I’m super fussy because my Mum makes AMAZING muffins so growing up, I have always been spoilt for choice. She makes two incredible flavours of muffins, the first being banana chocolate chip and the second being banana bran muffins. 

Now being gluten free I unfortunately can’t enjoy the bran muffins due to the wheat component, and we have never had a go at making the OG banana choc chip muffins since I have been gluten free, so this weekend I decided to take advantage of the over ripe bananas that were sitting in the fruit bowl and get to work. 



I’m not going to lie when I was creating this recipe I didn’t have high hopes, I have tried to make gluten free banana muffins once before using a gluten free recipe people rave about an they were a total fail, all I could taste was bi card soda and the banana was so overpowering that I felt like I was eating a raw muffin. 

I get that some people may love eating a “cleaner” version of banana chocolate muffins which is fine, if you have a recipe that you love then that’s great. However for me personally, I was after a recipe that was rich in butter, had a generous serve of chocolate and made me feel like I was eating a gluten free version of my Mums muffins. So, what did I do? I used mums go to recipe and just made a few substitutions that would allow the gluten free flour to do its thing. 

I am stoked to say that after just one attempt these muffins were a winner, for me these muffins tick all the boxes. They are golden brown on the outside and super light and moist in the inside, combined with the perfect amount of chocolate that starts to slightly melt into the muffins and with a slathering of butter once they are out of the oven, you have a delicious gluten free banana choc chip muffin. Plus, they got the seal of approval from my Mum so who could ask for more? 



This recipe will make you a total of 12 decent size muffins which in my opinion are best eaten on the day they are made, so if you are having the family over this is a great recipe to make. Otherwise they will last 1-2 days stored in an airtight container in the pantry, that’s if you don’t eat them all yourself on day one. 

If you get the chance to make them I would love to know what you think, Hope you enjoy! – Georgia

Gluten Free Banana Chocolate Chip Muffins

Prep Time5 mins
Cook Time30 mins
Resting Time5 mins
Total Time40 mins
Course: Baking
Author: Georgia

Ingredients

  • 165g Salted Butter – Softened (I actually didn’t have any butter and used Flora and it worked out great) 
  • 3/4 cup (175g) Brown Sugar
  • 1 teaspoon Vanilla Essence
  • 2 teaspoons Golden Syrup
  • 2 Eggs
  • 2 Over Ripe Bananas
  • 200g Milk Chocolate Chips
  • 2 cups (280g) Gluten Free Self Raising Flour*
  • 1/4 cup (65ml) Skim Milk

Instructions

  • Preheat your oven to 180 degrees fan forced, and line your muffin tin with muffin/patty cases. 
  • In a large bowl mix together your butter, sugar, golden syrup and vanilla essence using an electric beater. 
  • Once the mixture is pale and creamy in colour add your eggs (one at a time) and beat well between each addition until they have both been combined.
  • Peel and mash your two bananas using a fork, then add them into your wet mixture
  • Poor in your chocolate chips and using a spatula gently combine both the banana and chocolate chips into the mixture. 
  •  Now sift in your flour and gently start to fold it into the mixture.  
  • Once the flour has almost been folded in, add your milk and fold in until everything is just combined (the secret is to make sure you are really slow and gentle and don’t over mix, this will ensure you get a light and fluffy muffin)
  • Then spoon the muffin mixture into the muffin cases (I used a ratio of 2 heaped dinner sized tablespoons per muffin case) 
  • Once all your muffin cases have been filled, gently tap the muffin tray on your bench to get out any bubbles. Then bake for 25-30 minutes. I like my muffins quite golden brown and crunchy because the inside is so moist, so I leave them in for more like 30-33 minutes.  
  • When they have been baking for at least 25 minutes and you are happy with how they are looking (depending on how you like them) remove them from the oven and allow the muffins to cool in the tray for 5 minutes. Then enjoy with some butter. 

Notes

  • The flour I used is by the brand Orgran as I have tried a lot of GF flours and this is my personal favourite (I haven’t tried this recipe with any other brand of gluten free flour) This recipe requires gluten free self-raising flour not plain flour. You can find Orgran GF flour at your local supermarket (AU/NZ).
  • I would recommend that you use bananas that are starting to over ripen as the softer and sweeter the banana the better.
  • I also think it’s important to note that I always use a spoon to spoon in my flour into the cup measurement, I don’t just dip the cup into the flour as sometimes you don’t get the correct measurement. Whereas if you spoon it in you can’t go wrong.



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