Vickys Chocolate Chip Banana Muffins, GF DF EF SF NF

Vickys Chocolate Chip Banana Muffins, GF DF EF SF NF

Delicious with a cold glass of dairy-free milk!


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


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

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

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

  4. 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. Stir through the chocolate chips

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

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

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

  9. 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

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