Gluten-Free Banana Chocolate Chip Muffins

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.

close up of Banana Chocolate Chip Muffin

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.

Gluten-Free Banana Chocolate Chip Muffins on a wire rack

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.

ingredients for Gluten-Free Banana Chocolate Chip Muffins on a wooden board

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?

  1. Mix together mashed bananas, brown sugar, caster sugar, olive oil and eggs in a large mixing bowl.ingredients for Gluten-Free Banana Chocolate Chip Muffins in a mixing bowl
  2. Beat together until smooth.Process shot of making Gluten-Free Banana Chocolate Chip Muffins
  3. Add sorghum flour, almond flour, baking powder, cinnamon, salt, chocolate chips and hazelnuts and mix together.ingredients for Gluten-Free Banana Chocolate Chip Muffins in a mixing bowl
  4. Divide into 10 muffin cases and bake for 25 minutes.tray of muffins ready to be baked
  5. Once ready immediately remove the muffins from the tin and place on a wire rack to cool.Gluten-Free Banana Chocolate Chip Muffins on a wire rack

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.

Gluten-Free Banana Chocolate Chip Muffins on a wire rack

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

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.
Prep Time15 mins
Cook Time25 mins
Course: Cake
Cuisine: British
Servings: 10 muffins
Calories: 421kcal

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.

Nutrition

Calories: 421kcal | Carbohydrates: 46g | Protein: 7g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 205mg | Potassium: 397mg | Fiber: 4g | Sugar: 28g | Vitamin A: 64IU | Vitamin C: 3mg | Calcium: 140mg | Iron: 2mg

Whole Orange Chocolate Chip Cake {gluten-free}

This gluten-free and dairy-free Whole Orange Chocolate Chip Cake is made with whole oranges boiled then pureed for an authentically fresh orange flavour. The cake is beautifully moist and flavourful with chocolate chips dotted throughout for added luxury.

Whole Orange Chocolate Chip Cake {gluten-free}

I will always find time for baking another cake. The laundry piling up in the basket may be threatening to engulf our whole bedroom, our dining table buckling under the weight of disorganised post and baby changing paraphernalia and Cole’s toys are now just what we refer to as ‘carpet’. Since his favourite pastime is currently jigsaw puzzles the carpet can be a little raggedy underfoot which I apologise for. Despite all this chaos I can still carve out a little corner of the kitchen, locate my food mixer from beneath bags of shopping which still need to be put away and bake.

Whole Orange Chocolate Chip Cake {gluten-free}

Is this need to place cake baking before actual house and family maintenance simply greed? Can I explain it away as recipe testing for the website or the cake stall? Do I do it to calm me down and empty my mind of my breastfeeding difficulties? Or is it an activity with Cole with an aim to share my very favourite thing with him whilst he bashes around with flour, a wooden spoon and snacks on the add-ins. It’s definitely all of the above. I love to bake cakes. I love to eat them, to share them with others and I relish the excitement and happiness that a homemade cake brings to proceedings.

Whole Orange Chocolate Chip Cake {gluten-free}

So even if I have been up since 2am trying to settle a baby, I have no idea what I’m making everyone for dinner, the dog needs to be walked and I haven’t showered since Easter. Even then, if you can’t count on anything else from me then you can bet your bottom dollar there will be a freshly baked cake resting on the side of the kitchen. Oh and it will probably be given to my family in lieu of dinner.

Whole Orange Chocolate Chip Cake {gluten-free}

This Whole Orange Chocolate Chip Cake is a riff on my really popular Blood Orange Rosemary Polenta Cake which I’ve been making and selling on my cake stall for years. The idea being that last week I was craving a chocolate orange cake with the emphasis on a really orangey sponge and deeply studded with chocolate chips. I realised very quickly how I could bastardise this cake which I already had in my repertoire to fit for purpose. Oh my goodness it worked such a treat and I am loving this new take on one of my old favourites. It was the exact cake I was craving. The only little bit of trouble to the cake is boiling the oranges up for an hour before you are ready to start but once that job is done the cake batter takes about ten minutes to beat together before pouring into the cake tin.

Whole Orange Chocolate Chip Cake {gluten-free}

There is also no complicated decorating technique involved, just drizzling copious amounts of chocolate over the top, which makes any cake look tremendously appetising. I don’t have time for any sort of decorating at the moment. I just want the cake. And I would serve this cake up any day of the week, it is so absolutely delicious, moreish, moist and with so much flavour. Actually Whole Orange Chocolate Chip Cake is perfectly suitable for afternoon tea but also for dessert, especially if you were to add a dollop of crème fraiche on the side of the plate.

Whole Orange Chocolate Chip Cake {gluten-free}

Now look, Luke thought there were too many chocolate chips in this cake for his money so if you like to err on the side of orange versus chocolate then you are permitted to reduce the chocolate chips by 50g. If, like me, you feel the term ‘too many chocolate chips’ does not compute with your system then stick to the below quantities. In my mind this cake is simple perfection and the reason why baking will always be prioritised over laundry.

Print Recipe
5 from 1 vote

Whole Orange Chocolate Chip Cake {gluten-free}

This gluten-free and dairy-free Whole Orange Chocolate Chip Cake is made with whole oranges boiled then pureed for an authentically fresh orange flavour. The cake is beautifully moist and flavourful with chocolate chips dotted throughout for added luxury.
Prep Time1 hr 15 mins
Cook Time50 mins
Total Time2 hrs 5 mins
Course: Dessert
Cuisine: British
Servings: 10 servings
Calories: 479kcal

Ingredients

  • 2 large oranges together they should weigh about 450g
  • 6 eggs
  • 250 g caster sugar
  • 125 g polenta
  • 125 g ground almonds
  • 1 tablespoon baking powder
  • ¾ teaspoon sea salt
  • 375 g dark chocolate chips use vegan chocolate if you want the cake to remain dairy-free

Orange Syrup

  • 1 tablespoon honey
  • 1 tablespoon juice of an orange

Instructions

  • Place the oranges in a saucepan and cover with water. Bring to the boil and then simmer for 1 hour until soft.
  • Pre-heat the oven to 150°C (fan oven)* and line and grease a 8 inch round x 4 inch deep cake tin.
  • Remove the oranges from the saucepan and cut in half to remove and discard the pips.
  • Place the oranges in a blender and blitz until smooth and set aside for a minute.
  • In a large bowl or food mixer beat the eggs and sugar together until pale and thick then mix in the pureed orange.
  • Add the polenta, ground almonds and baking powder and mix until thoroughly incorporated.
  • Finally stir in 250g of the chocolate chips (saving the extra 100g for the chocolate drizzle on top) until evenly dispersed.
  • Pour the batter in the prepared cake tin and bake for 10 minutes then turn the heat up to 160°C. Bake for a further 40 minutes until firm to the touch and an inserted toothpick comes out clean.
  • Once the cake is ready, remove from the oven and prepare the honey syrup by dissolving the honey in the orange juice in a saucepan on medium heat. Once dissolved and reduced slightly, prick the cake all over with a toothpick and brush the honey syrup evenly all over the surface of the cake.
  • Leave the cake to cool in the cake tin.
  • Once the cake has cooled and been removed from the cake tin then prepare the chocolate drizzle by melting the remaining 125g of chocolate chips in a bain marie or bowl set over a pan of simmering water. Pour the melted chocolate into a piping bag (or a small plastic food bag – just snip the corner off when you are ready to drizzle) and leave the chocolate to thicken slightly for about ten minutes before drizzling over the cake.

Notes

*I like to use a fan oven for this cake as it is so moist that the fan helps the cake bake more evenly. However, if you don't have a fan oven then just increase the initial heat to 170°C, bake for 10 minutes then increase the heat to 180°C.
Adapted from 90 Years of KitchenAid-The Cookbook

Nutrition

Calories: 479kcal | Carbohydrates: 65g | Protein: 10g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 98mg | Sodium: 253mg | Potassium: 478mg | Fiber: 3g | Sugar: 43g | Vitamin A: 250IU | Vitamin C: 20.6mg | Calcium: 221mg | Iron: 1.7mg

SHOP THE RECIPE

The cake tins I always use are these PME Anodised Aluminium Round Cake Pan 8 x 4-Inch Deep which are wonderful as they have completely straight sides so your cakes will be beautifully neat, the anodised aluminium means the heat disperses evenly throughout the cake without cooking the sides too quickly, which some darker cake tins do. The cakes slip out of the tins easily and they come in all the sizes you would need, although typically I use the 8 inch tins.

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If you like this cake then check out Blood Orange Rosemary Polenta Cake

This Blood Orange Rosemary Polenta Cake is both gluten-free and dairy-free. Whole oranges are boiled then pureed to create an incredibly moist and intensely citrusy cake spiked with a hint of rosemary.