Delicious with a cold glass of dairy-free milk!
Ingredients
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150 ml coconut milk
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2 over ripened medium bananas
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225 g gluten-free / plain flour
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1/4 tsp xanthan gum if using gluten-free flour
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1 tbsp baking powder
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150 g granulated sugar
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60 ml olive oil
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1 tsp vanilla extract
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100 g chocolate chips – I use Enjoy Life free-from brand
Steps
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Preheat the oven to gas 6 / 200C / 400F and line a 12 hole muffin tin with paper liners
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Break up the bananas and add to a blender with the coconut milk. Puree smooth
![Vickys Chocolate Chip Banana Muffins, GF DF EF SF NF recipe step 2 photo]()
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Mix the flour, xanthan gum if using, baking powder and sugar together in a bowl
![Vickys Chocolate Chip Banana Muffins, GF DF EF SF NF recipe step 3 photo]()
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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
![Vickys Chocolate Chip Banana Muffins, GF DF EF SF NF recipe step 4 photo]()
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Stir through the chocolate chips
![Vickys Chocolate Chip Banana Muffins, GF DF EF SF NF recipe step 5 photo]()
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Divide evenly between the paper liners, they should be 3/4 full
![Vickys Chocolate Chip Banana Muffins, GF DF EF SF NF recipe step 6 photo]()
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Bake for 15 – 20 minutes or until well risen and the tops spring back when lightly pressed
![Vickys Chocolate Chip Banana Muffins, GF DF EF SF NF recipe step 7 photo]()
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Let cool in the tin for 5 minutes then transfer to a wire rack to cool completely
![Vickys Chocolate Chip Banana Muffins, GF DF EF SF NF recipe step 8 photo]()
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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
![Vickys Chocolate Chip Banana Muffins, GF DF EF SF NF recipe step 9 photo]()
