Vickys Chocolate Chip Banana Muffins, GF DF EF SF NF
Change

Vickys Chocolate Chip Banana Muffins, GF DF EF SF NF

Delicious with a cold glass of dairy-free milk!

Vicky@Jacks Free-From Cookbook

Ingredients

12 servings
  1. 150 ml coconut milk
  2. 2 over ripened medium bananas
  3. 225 g gluten-free / plain flour
  4. 1/4 tsp xanthan gum if using gluten-free flour
  5. 1 tbsp baking powder
  6. 150 g granulated sugar
  7. 60 ml olive oil
  8. 1 tsp vanilla extract
  9. 100 g chocolate chips - I use Enjoy Life free-from brand

Method

20 minutes
  1. Add Photo

    Preheat the oven to gas 6 / 200C / 400F and line a 12 hole muffin tin with paper liners

  2. Change

    Break up the bananas and add to a blender with the coconut milk. Puree smooth

  3. Change

    Mix the flour, xanthan gum if using, baking powder and sugar together in a bowl

  4. Change

    Make a well in the centre and pour in the banana milk mixture, the oil and vanilla and mix until just combined. The consistency should be thick like a banana loaf

  5. Change

    Stir through the chocolate chips

  6. Change

    Divide evenly between the paper liners, they should be 3/4 full

  7. Change

    Bake for 15 - 20 minutes or until well risen and the tops spring back when lightly pressed

  8. Change

    Let cool in the tin for 5 minutes then transfer to a wire rack to cool completely

  9. Change

    If using GF flour the muffins won't colour much. To make them more golden, brush with some extra milk 5 minutes before the end of baking time

Add Step

Cooksnaps

(1)

Be inspired by people who have cooked this recipe


Have you cooked this recipe?

Share your version with a Cooksnap photo

Share your Cooksnap