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Gluten-Free Banana Chocolate Chip Muffins are fluffy and delicious. Made with wholegrain sorghum flour and almond flour they are quick and easy to pull together and just as easy to devour in moments. Stuffed with dark chocolate chips and hazelnuts for ultimate satisfaction.
At the weekend I was utterly craving a gluten-free banana muffin so headed straight to Planet Organic for a muffin and a green juice. One will counteract the other right? However, I was sorely disappointed that they had completely sold out. It was rubbed in my face further still since I had promised Cole a muffin and luckily for him they still had non-gluten ones left. So I had to sit and watch him devour his muffin, my pregnancy hormones seething at the injustice of it all.
Well, since I am a baker I could hardly take this situation lying down and headed straight for my own kitchen to put the wrongs to right. I developed these amazingly delicious Gluten-Free Banana Chocolate Chip Muffins and they totally hit the spot. The ones I didn’t eat I have stuffed in my freezer to annihilate any future pregnancy banana muffin cravings.
Why are these muffins so brilliant?
- No xanthan gum – guys we just don’t need it if we use the right flours!
- Only 2 gf flours required – to make life easier on ourselves.
- From now on I refuse to have a banana muffin without chocolate chips.
- They also have little nubbins of hazelnut. Perfect flavour combo.
- They are fluffy and moist.
- Uncomplicated recipe which takes 2 bowls and can be ready within the hour.
Gluten-Free Flours
These muffins only use 2 gluten-free flours:
- Sorghum Flour – I chose it here for its earthy wholegrain taste. You can substitute for oat flour if it’s hard to find.
- Almond Flour – thanks to the protein punch of this flour it helps bind the muffins together but keeps them lovely and fluffy.
How do you make Gluten-Free Banana Chocolate Chip Muffins?
- Mix together mashed bananas, brown sugar, caster sugar, olive oil and eggs in a large mixing bowl.
- Beat together until smooth.
- Add sorghum flour, almond flour, baking powder, cinnamon, salt, chocolate chips and hazelnuts and mix together.
- Divide into 10 muffin cases and bake for 25 minutes.
- Once ready immediately remove the muffins from the tin and place on a wire rack to cool.
Baker’s Tips
- I used brown bananas but it’s not totally necessary. Over-ripened bananas will be easier to mash and give more sweetness. More yellow bananas will mean you have little lumps of banana in your muffins and won’t be as sweet. I think it’s baker’s choice.
- Use a light flavourless olive oil. You can certainly substitute for melted coconut oil or even melted unsalted butter.
- I use medium eggs in my baked goods.
- Why use both brown sugar and caster sugar? I love the flavour and moisture that brown sugar brings to the table but too much and the muffins would be overwhelmed by it. Caster sugar keeps things lighter.
- Of course you can omit the chocolate chips or the hazelnuts or the cinnamon.
- Reserve some of the chocolate chips and chopped hazelnuts to sprinkle over the top of the muffins just before they go into the oven so it looks like they are bursting through when they are baked.
- Do remove the muffins from the tin as soon as they are out of the oven. Prolonged heat from the tin can cause excess moisture and the muffins to pull away from their cases.
- I love these muffins as they are but a smear of salted butter takes them into another dimension.
Essential equipment for these muffins
- I got this muffin tin for Christmas and love it so much!! It’s lightweight and distributes heat evenly.
- These muffin cases are strong and durable. I have them in an assortment of colours.
- Trigger ice cream scoops are invaluable when doling out the batter into the muffin cases. It’s 2 scoops per muffin.
How to store Banana Chocolate Chip Muffins
It’s best to store these muffins in a cake tin (rather than a plastic food container) and keep in a cool dark place.
The muffins should keep for up to 5 days.
Can you freeze these muffins?
Absolutely. Freeze them once they are cooled in ziplock plastic bags. Remove from the freezer overnight to thaw before enjoying or re-warm in the oven. You can freeze for up to 2 months.
Flavour variations
- Banana White Chocolate Chip Hazelnut Muffins – Subsitute the dark chocolate chips for white ones and the hazelnuts for pecans.
- Banana Nut Muffins – Remove the chocolate chips entirely and include even more nuts. Macadamias, walnuts, almonds would all be delicious here.
- Banana Oat Muffins – Remove the sorghum flour and use rolled oats instead. These muffins will be oaty and chewy. It’s up to you if you still want the chocolate chips and hazelnuts. So good!!
Would you like some more gluten-free muffin recipes?
Lemon and Poppy Seed Muffins
Blackcurrant White Chocolate and Thyme Muffins
Cheesy Oat Bacon Breakfast Muffins
Chocolate Courgette Muffins
Banana Peanut Butter Streusel Muffins
Easy Pumpkin Oatmeal Muffins
I hope you give these Gluten-Free Banana Chocolate Chip Muffins a try. If you do make this recipe then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.
Gluten-Free Banana Chocolate Chip Muffins
Ingredients
- 250 g mashed bananas about 3 large bananas
- 100 g soft light brown sugar
- 100 g caster sugar
- 100 ml light olive oil
- 2 eggs
- 120 g sorghum flour
- 120 g almond flour
- 3 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¾ teaspoon salt
- 125 g dark chocolate chips
- 65 g hazelnuts roughly chopped
Instructions
- Pre-heat the oven to 180°C/160°C fan/gas mark 4.
- Pour the mashed bananas, sugars, olive oil and eggs in a large mixing bowl and beat together until smooth.
- Add in the sorghum flour, almond flour, baking powder, cinnamon, salt, chocolate chips and hazelnuts and mix together until thoroughly combined.
- Divide the batter into 10 muffin cases and bake in the oven for 25-28 minutes.
- Remove the muffins from the oven and immediately transfer to a cooling rack.
Notes
- I used 70% dark chocolate chips.
- I used brown bananas but it’s not totally necessary. Over-ripened bananas will be easier to mash and give more sweetness. More yellow bananas will mean you have little lumps of banana in your muffins and won’t be as sweet. I think it’s baker’s choice.
- Use a light flavourless olive oil. You can certainly substitute for melted coconut oil or even melted unsalted butter.
- I use medium eggs in my baked goods.
- You can substitute the sorghum flour for oat flour if it’s hard to find.
- Of course you can omit the chocolate chips or the hazelnuts or the cinnamon.
- Use an ice cream scoop for scooping the batter out into the muffin cases. 2 scoops per muffin.
- Reserve some of the chocolate chips and chopped hazelnuts to sprinkle over the top of the muffins just before they go into the oven so it looks like they are bursting through when they are baked.
- Do remove the muffins from the tin as soon as they are out of the oven. Prolonged heat from the tin can cause excess moisture and the muffins to pull away from their cases.
- Try these muffins warm with a smear of salted butter.
Easy Pumpkin Oatmeal Muffins {gluten-free}
Cheesy Oat Bacon Breakfast Muffins {gluten-free}
Blackcurrant White Chocolate and Thyme Muffins {gluten-free}
Hello, so lovely of you to drop by. I am Georgina. I bake a lot, eat a lot and love writing about my gluten-free kitchen adventures here. I run a gluten-free cake business but am mostly kept busy with my 2 cats, 1 dog, 1 husband, and two gorgeous sons.
Yay! Looking forward to making this. Thank you for creating a recipe with just two gluten free flours. You rock!
Yes – I’m always looking to cut down on the amount of GF flours in my recipes. Not always possible but in this case these muffins were perfect!!