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.

close up of Banana Chocolate Chip Muffin
Print Recipe
5 from 3 votes

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

Easy Pumpkin Oatmeal Muffins {gluten-free}

These Pumpkin Oatmeal Muffins are incredibly moist and flavourful. Made with gluten-free rolled oats, almond flour and plenty of spice for the ultimate Autumn treat.

close up of Pumpkin Oatmeal Muffins

My favourite recipes at the moment are the easiest. Maximum flavour and results for minimal time spent in the kitchen. Life is hectic and if you have a midweek craving for something home baked then these Easy Pumpkin Oatmeal Muffins can be whipped up in no time.

Pumpkin Oatmeal Muffins with maple icing on a wooden board

Why is this recipe so brilliant?

  • No complicated gluten-free flours, just rolled oats and almond flour for structure.

  • The muffins are so moist thanks to delicious full-bodied pumpkin puree.
  • No mixer required – just 2 bowls and a wooden spoon.
  • It’s naturally dairy-free.
  • The maple icing is literally the icing on the cake and takes 2 minutes to make – max!!

If you like the idea of no hard-to-find flours in your gluten-free bakes then have a look at these other uncomplicated recipes in these 11 Best Flourless Bakes.

Can I use tinned pumpkin puree?

Absolutely! I would advise nothing less. However, if you did want to go that extra step and make your own pumpkin puree then I love this easy to follow guide.

If you can’t get enough pumpkin this season then have a look at these recipes:

Toasted Marshmallow Spiced Pumpkin Cake
Pumpkin Pancakes with Almond Maple Syrup
Pumpkin Bread
Spiced Pumpkin Date Cookies
Pumpkin Jam

How do you make these Easy Pumpkin Oatmeal Muffins?

  1. Mix the dry ingredients together – oats, almond flour, spices, baking powder and saltMixing bowl with ingredients for Pumpkin Oatmeal Muffins
  2. Mix the wet ingredients together – pumpkin puree, olive oil, sugar and eggs.Mixing bowl with ingredients for Pumpkin Oatmeal Muffins
  3. Combine the dry ingredients with the wet ingredients. Beat well until completely combined.Mixing bowl with ingredients for Pumpkin Oatmeal Muffins being mixed together
  4. Divide the muffin batter between 10 muffin cases and bake for 25 minutes.batter for pumpkin oatmeal muffins in muffin tin ready for the oven
  5. Remove from the oven and leave to cool.close up of Pumpkin Oatmeal Muffins
  6. Make the icing by mixing the icing sugar, maple syrup and milk. Drizzle over the cooled muffins.

close up of Pumpkin Oatmeal Muffins

Baker’s Tips

  • Check the date on your spices. They shouldn’t really be kept for longer than 6 months for the freshest taste. So if you’re using last year’s then it’s time to re-stock.
  • Also check your muffin cases. If you bought them a while ago and haven’t kept them in their original container they can open out too much. This can mean that they separate from the muffins once baked.
  • As soon as your muffins have baked then remove them from the muffin tin. If they are left to sit the muffins sit in their own moisture and can get a little wet.
  • If you overdo the liquid in the icing so it’s a little more runny than you would like, do not worry. Just let the icing sit for 10 minutes and give another stir. The icing will have thickened slightly – hopefully more to the consistency you desire.

overview of Pumpkin Oatmeal Muffins on a wooden board

That Maple Icing!

You don’t need to ice your muffins. They are perfectly delicious without. However, you won’t look back once you do. It’s super easy, flavourful and just three ingredients:

  • Icing sugar
  • Maple syrup
  • Splash of milk (non-dairy if you prefer)

Plus I love the slight crack of it when you bite down on your muffin once the icing has set.

Flavour Variations

  • Switch up the pumpkin puree for butternut squash or even pureed sweet potato. How delicious!!
  • Chocolate Chips – I mean, no explanation is necessary.
  • Diced Stem Ginger – If you like a little more spice then adding this into the mix would be insanely good. See here for my Homemade Stem Ginger recipe.

close up of Pumpkin Oatmeal Muffins

Can you freeze these Easy Pumpkin Oatmeal Muffins?

Yes, iced or un-iced – it’s up to you.

How long can you keep Pumpkin Oatmeal Muffins?

They taste their best up to 3 days after baking. Store in an air-tight tin to keep their freshness.

If you make these Easy Pumpkin Oatmeal Muffins 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.

close up of Pumpkin Oatmeal Muffins
Print Recipe
5 from 2 votes

Easy Pumpkin Oatmeal Muffins {gluten-free}

These Pumpkin Oatmeal Muffins are incredibly moist and flavourful. Made with gluten-free rolled oats, almond flour and plenty of spice for the ultimate Autumn treat.These Pumpkin Oatmeal Muffins are incredibly moist and flavourful. Made with gluten-free rolled oats, almond flour and plenty of spice for the ultimate Autumn treat.
Prep Time15 mins
Cook Time25 mins
Course: Cake
Cuisine: British
Servings: 10 muffins
Calories: 345kcal

Ingredients

  • 250 g pumpkin puree
  • 200 g light brown muscovado sugar
  • 100 ml light olive oil
  • 2 eggs
  • 160 g rolled gluten-free oats
  • 80 g almond flour
  • 3 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt

Maple Icing

  • 100 g icing sugar
  • 2 tablespoons maple syrup
  • 1 tablespoon milk of your choice

Instructions

  • Pre-heat the oven to 180°C/160°C fan/gas mark 4.
  • Pour the pumpkin puree, sugar, olive oil and eggs in a large mixing bowl and beat together until smooth.
  • Whisk the oats, almond flour, baking powder, spices and salt together in a separate large mixing bowl until thoroughly combined.
  • Add the dry ingredients to the wet ingredients and mix until well combined.
  • Divide the batter into 10 muffin cases and bake in the oven for 22-25 minutes.
  • Remove the muffins from the oven and immediately transfer to a cooling rack.
  • Make the icing by whisking together the icing sugar, maple syrup and milk.
  • Drizzle 1 teaspoon of icing over each of the cooled muffins.

Notes

  • By all means use tinned pumpkin puree, I do.
  • Check the date on your spices. For the freshest taste they should be replaced every 6 months.
  • Check your muffin cases. If they are a bit ancient they tend to open out a bit which means they can come away from your muffins once baked.
  • As soon as your muffins have baked then remove from the tin to avoid excess moisture in your muffins.
  • Let your icing sit for 10 minutes if it's a little more runny than you'd like, it will thicken a little as it rests.
  • You can freeze these muffins iced or un-iced.
  • Store the muffins up to 3 days in an air tight container. 

Nutrition

Calories: 345kcal | Carbohydrates: 48g | Protein: 5g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 33mg | Sodium: 139mg | Potassium: 278mg | Fiber: 3g | Sugar: 33g | Vitamin A: 3938IU | Vitamin C: 1mg | Calcium: 113mg | Iron: 2mg

Cheesy Oat Bacon Breakfast Muffins {gluten-free}

Cheesy Oat Bacon Breakfast Muffins are gluten-free, using only rolled oats and almond flour. They are gorgeously cheesy, punctured with savoury bacon bits and glistening with honey.

Cheesy Oat Bacon Breakfast Muffins stacked on a wooden board

It is the added honey that take these Cheesy Oat Bacon Breakfast Muffins to another level. I had no idea when I was developing this recipe how it hits pretty much all my buttons. It’s primarily a savoury muffin but with that generous squeeze of honey added to the batter and then brushed over the finished muffin, you might not be so sure.

A recipe which doesn’t know whether it’s savoury or sweet is my best kind of recipe. And these muffins are incredibly versatile. A delicious on-the-go breakfast, which let’s face it all my breakfasts are these days. A muffin in the mouth whilst wrangling my 10 month old into his clothes has been pretty standard for me this week. This baby does not want to be lying on his back when he can hurtle round his room bouncing from toy to toy like a pinball. And as for my three and a half year old climbing on my back at the same time to emulate a superhero defeating his arch nemesis, well, let’s not go down that road. Although I’m not sure what I feel about him identifying me as ‘WomanGirl’ which feels quite empowering and at the same time oddly troubling as the villain of the piece.

Cheesy Oat Bacon Breakfast Muffins stacked on a wooden board

Anyway, these muffins are versatile as I was saying. So good for breakfast but also really handy as a snack. The boys are ravenous when they come home from nursery but I pick them up at the very end of the day so I don’t want to be cooking or preparing food for them that late. These muffins have been marvellous at seeing them through to bath and bedtime. Plus, I often need a snack on non-nursery days whilst I’m giving them dinner and I have been loving having these muffins as a go-to.

I’m sorry to say that these muffins made me fall off my Whole30 hard this past week. Usually I can taste something I have made whilst I’m recipe testing quite objectively. A couple of bites and I know more or less whether the recipe is a success or needs more work. Then I can set it aside and move on to the next batch or the next bake. It’s funny then that it took about six muffins for me to gauge that no indeed, these muffins were pretty fantastic. Although I might need to make another batch to increase the almond flour by 20g just to be sure. Oh yes, that batch was better. But I should just make doubly sure and have another one a couple of hours later to ensure they are still good when cool. Yes they are. And the next day to make sure they are as delicious so I can tell you whether they can be made in advance. Yes, they can. Just as good. Don’t worry, I’ve got you.

A Cheesy Oat Bacon Breakfast Muffin opened from its wrapper

So, yeah, I didn’t make my 30 days on the Whole30 but I have these amazing muffins to show for it and when you’re in love with a recipe as much as I am with these muffins then the sacrifice was well worth it.

These muffins are super cheesy, made with both cream cheese and a mature cheddar cheese. They are slightly chewy from the rolled oats, a little bit fluffy from the almond flour. A tasty bite with the paprika and mustard powder and slightly meaty with the addition of the bacon bits. Everything I want in a muffin and more, I hope you feel the same.

A Cheesy Oat Bacon Breakfast Muffin split in half

If you make these Cheesy Oat Bacon Breakfast Muffins 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.

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Cheesy Oat Bacon Breakfast Muffins {gluten-free}

Cheesy Oat Bacon Breakfast Muffins are gluten-free, using only oats and almond flour. Gorgeously cheesy, punctured with bacon bits and glistening with honey
Prep Time15 mins
Cook Time18 mins
Total Time33 mins
Course: Breakfast
Cuisine: British
Servings: 10 muffins
Calories: 343kcal

Ingredients

  • 180 g cream cheese
  • 125 g cheddar cheese* grated
  • 80 g unsalted butter melted
  • 2 eggs
  • 2 tablespoons honey + 2 tablespoons extra for brushing
  • 160 g rolled gluten-free oats
  • 80 g almond flour
  • 2 teaspoons baking powder
  • ½ teaspoon bicarbonate of soda
  • ½ teaspoon mustard powder
  • ¼ teaspoon paprika
  • 100 g streaky bacon grilled, cooled and diced

Instructions

  • Pre-heat the oven to 180°C/160°C fan/gas mark 4 and line a muffin tin with 10 muffin cases.
  • Place the cream cheese, cheddar, melted butter, eggs and honey in a large bowl and beat together until smooth.
  • Whisk the oats, almond flour, baking powder, bicarbonate of soda, mustard powder and paprika together in a separate bowl until thoroughly combined.
  • Add the dry ingredients to the wet ingredients, along with the chopped bacon and mix until well combined.
  • Divide the batter into the 10 muffin cases and bake in the oven for 18 minutes.
  • Remove the muffins from the oven and immediately transfer to a cooling rack.
  • Heat the extra honey in a small saucepan until runny then brush the honey over the top of each muffin until they are glistening.

Notes

*I love to use Red Leicester cheese for these muffins as well as the beautiful orange colour of the cheese makes the muffins look deeply tempting.

Nutrition

Calories: 343kcal | Carbohydrates: 17g | Protein: 10g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 89mg | Sodium: 271mg | Potassium: 207mg | Fiber: 2g | Sugar: 4g | Vitamin A: 640IU | Calcium: 174mg | Iron: 1.4mg

SHOP THE RECIPE

The gluten-free rolled oats I always use are Bob’s Red Mill Gluten Free Wholegrain Pure Rolled Oats 400 g (Pack of 4). They are certified gluten-free, fantastic oats and easily available.

The almond flour I love to use is RealFoodSource Certified Organic Extra Fine High Protein Almond Flour (1KG) from Amazon and I love it. It panics me when my bag is starting to look empty as I use it all the time. It’s very finely milled and more powder-like than ground almonds or almond meal.

The 12 hole muffin tin I always use and will thoroughly recommend due to its durability and ease of washing is the MasterClass 12-Hole Non-Stick Cupcake Tray / Baking Pan, 35 x 27 cm

This post is not sponsored but the images above are affiliate links which means if you decide you want to use these link to make your purchases then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

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Blackcurrant White Chocolate and Thyme Muffins {gluten-free}

These Gluten-Free Blackcurrant White Chocolate and Thyme Muffins are the perfect balance of tangy and sweet with the gentle earthiness of thyme.

overhead of Blackcurrant White Chocolate and Thyme Muffins on a wooden table

These Blackcurrant, White Chocolate and Thyme Muffins were originally posted as a wheat recipe back in 2014 and I am so happy I have finally managed to re-jig the ingredients to create a gluten-free version. I have seriously been missing this muffin and had to sneak in this last recipe using summer berries before I turn my head to stone fruits, apples and pears.

overhead of Blackcurrant White Chocolate and Thyme Muffins on a wooden table

Blackcurrants are seriously underrated. Their beautifully sweet yet tart pop in the mouth takes me straight back to my childhood like no other fruit. They used to grow all over our garden when we were growing up and my father would help my sister and I gather handfuls upon handfuls. This took some time, blackcurrants are particularly tiny. We wouldn’t do anything more complicated than pluck them diligently from our tiny hands and eat them straight. They needed no sugar maceration, cream or crumble to do them justice. They really are a perfect little currant.

overhead of Blackcurrant White Chocolate and Thyme Muffins on a wooden table

It feels right to discuss these childhood memories of my father as I spent a small amount of time with him this week as he finally got a chance to meet baby Beau. My father and I have a complicated relationship but we are lucky that we can always find common ground through food. It’s through him that I can know with certainty where my passion, and okay greed, of food comes from. We usually meet over lunch and besides talking about the children our conversation basically revolves around food, what we are eating, what we have loved eating and what we are jealous of the other for eating.

overhead of Blackcurrant White Chocolate and Thyme Muffins on a wooden table

My father still grows fruits, vegetables and herbs in his small but functional garden, whereas I merely kill potted basil plants on my kitchen window sill. I’d like to say that my children will have the same memories that I have of picking fruit from our garden as I gently teach them where our food comes from, but sadly any plant that comes into contact with me dies on sight. I think our pear tree is terrified of me and only offers up a minuscule offering every couple of years like some sort of a sacrifice.

overhead of Blackcurrant White Chocolate and Thyme Muffins on a wooden table

So I’ll leave the growing to my father and get my blackcurrants from the farmers’ market instead. I think these berries I used for the Blackcurrant White Chocolate and Thyme Muffins might well be the last of the season so if you can’t get them then blueberries also work well, although they do miss the tang that the blackcurrants bring in beautiful harmony with the white chocolate and thyme.

overhead of Blackcurrant White Chocolate and Thyme Muffins on a wooden table

The basis of this muffin recipe is not mine but originated from a Paul A Young recipe. He is a master chocolatier and the pairing of white chocolate with thyme is sublime. I originally adapted the recipe by adding the aforementioned blackcurrants but now that I have made it gluten-free it truly feels like my own. I gave over last Sunday to coming up with the perfect flour blend for these muffins that could stand up to the wheat version with pride. I finally settled on sweet rice flour to add fluffiness and the bind so that the muffins are not crumbly. Gluten-free oat flour was added for its neutrality but slight butterscotch aroma. Then finally I rounded out the blend with a touch of potato flour, almost as a filler to make up the numbers, but it’s also hydroscopic so helps even out the stickiness of the sweet rice flour and the burst of moisture from the blackcurrants. The resulting muffin is beautifully light and fluffy and holds together exceedingly well, especially considering all the add-ins thrown at it.

overhead of Blackcurrant White Chocolate and Thyme Muffins on a wooden table

These Blackcurrant, White Chocolate and Thyme Muffins really let their component ingredients shine, they are the perfect late summer treat and a testament to the blackcurrant which is definitely one of my favourite fruits of the summer.

Blackcurrant White Chocolate and Thyme Muffins {gluten-free}

These Gluten-Free Blackcurrant White Chocolate and Thyme Muffins are the perfect balance of tangy and sweet with the gentle earthiness of thyme.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast
Cuisine: British
Servings: 12 muffins
Calories: 385kcal

Ingredients

  • 100 g caster sugar
  • 100 g soft light brown sugar
  • 2 eggs
  • 125 ml light olive oil not extra virgin and the lightest blend you can find
  • 250 ml whole milk
  • 20 g thyme leaves
  • 1 teaspoon vanilla extract
  • 180 g oat flour
  • 180 g sweet rice flour
  • 40 g potato flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 150 g white chocolate chips
  • 150 g blackcurrants

Instructions

  • Pre-heat the oven to 170°C and prepare a 12 hole muffin tin with muffin liners.
  • Place the sugars, eggs, olive oil, milk, thyme and vanilla in a large bowl and beat together until smooth.
  • In a separate bowl whisk together the flours, baking powder and salt until thoroughly combined.
  • Add the flour mixture to the batter and beat together until smooth.
  • Stir in the chocolate chips and the blackcurrants until evenly dispersed.
  • Divide the batter into muffin cases, filling to just below the top.
  • Bake in the oven for about 20-25 minutes until risen and the blackcurrants are bursting out.
  • Remove the muffins from the tin straight away to cool on a wire rack.
  • Drizzle with extra melted white chocolate if you like.

Notes

Adapted from Paul A Young’s White Chocolate and Thyme Muffins from his Adventures with Chocolate

Nutrition

Calories: 385kcal | Carbohydrates: 52g | Protein: 5g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 31mg | Sodium: 233mg | Potassium: 336mg | Fiber: 1g | Sugar: 25g | Vitamin A: 180IU | Vitamin C: 25.4mg | Calcium: 128mg | Iron: 1.5mg

SHOP THE RECIPE

The 12 hole muffin tin I always use and will thoroughly recommend due to its durability and ease of washing is the MasterClass 12-Hole Non-Stick Cupcake Tray / Baking Pan, 35 x 27 cm

It’s not easy to buy certified gluten-free sweet rice flour in the UK, for some reason Bob’s Red Mill is astronomically expensive. However I have finally found a brand which is 100% certified gluten-free and it’s fantastic. The brand is yourhealthstore Premium Gluten Free Sweet Rice Flour (glutinous) 1kg

Oat flour can be picked up at most health food shops and if I run out that’s where I head to. However, like all alternative flours it can be expensive so I find the most economical way is to buy it online. I go through bags of the stuff as it’s the flour I use most regularly so I like to buy in bulk. My favourite brand is Bob’s Red Mill Gluten Free Whole Grain Oat Flour 400 g (Pack of 4) at a reasonable price. Even better if you go the subscribe and save option.

Some of the links above are affiliate links so if you decide to buy anything using the links then I will get a small commission from Amazon at no cost to you. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

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Blackberry Cheesecake Hazelnut Oat Bars {gluten-free}

side view of Blackberry Cheesecake Hazelnut Oat Bars on a wooden board

Lemon and Poppy Seed Muffins {gluten-free}

These Lemon and Poppy Seed Muffins are light, bright and zesty. Gloriously gluten-free but moist, bouncy and incredibly moreish.

Lemon and Poppy Seed Muffins {gluten-free}

A friend commented that since I’m on a maternity break from the cake stall that I must have a lot less cake wastage in my house. Ha, I invited her to come and visit the muffin graveyard that was currently overtaking my kitchen. At that particular time when she made the innocuous remark I had about 35 Lemon and Poppy Seed Muffins crammed on top of my workspace that were begging for a home. These little guys were good muffins, every one of the six batches I made were fine but not quite the muffin I had in mind when I began my quest to come up with my ultimate gluten-free Lemon and Poppy Seed Muffin.

Lemon and Poppy Seed Muffins {gluten-free}

With the cake stall all my bakes are tried and tested recipes which I have made many many times and perfected. I don’t sell out every week, although that is the aim and usually there is not much left. Rest assured though all the unsold cake goes to good homes afterwards as I offer it to my fellow stall holders who have braved the cold day alongside me. The cakes and bakes which I make for recipe testing though don’t always have such a happy ending as quite often I can be absolutely inundated with half-finished, mediocre tasting fare which haven’t reached the potential I had intended. A lot is given away but those that fall way below par end up in the bin.

Lemon and Poppy Seed Muffins {gluten-free}

My current adventure to develop the perfect gluten-free Lemon and Poppy Seed Muffin can only be blamed on Cole. We were having lunch at a café together a couple of weeks ago when his head was turned by the collection of Lemon and Poppy Seed Muffins standing to attention on the counter directly in his eye line. Every muffin in different brightly coloured cases, the icing glinting from the sunlight strewn window. There was no doubt, these were toddler catnip. He mewed for one from the moment we sat down and feeling magnanimous I acquiesced that he could have one for dessert.

As it turns out we were stuffed after our lunch but he still wanted a muffin so I got him one for later. Unfortunately they were not gluten-free so I went without. But the craving had set in and since we had no plans in the afternoon I decided that whilst he ate his muffin he could stand at our kitchen counter and watch whilst I showed him how to make the gluten-free version. Totally for his benefit you understand.

Lemon and Poppy Seed Muffins {gluten-free}

So that’s what we did and it was great fun. However the end result wasn’t quite what I had intended, they were okay but the texture wasn’t right at all. In my ratio of gluten-free flours I had obviously used far too much almond flour. They were not the light and fluffy muffin that I was hoping for, a bit dense and claggy and certainly not enough lemon. I ate one slightly disappointed, resolving to give the recipe another go the following day.

Lemon and Poppy Seed Muffins {gluten-free}

Two weeks and 60 muffins later I finally reached the ultimate goal and that’s the recipe I am sharing here. These Lemon and Poppy Seed Muffins are the perfect muffin to begin your day, break up your afternoon with alongside a cup of tea or treat yourself to after dinner. There is plenty of zest in the sponge which is fluffy from the final selection of gluten-free flours:

  • sweet rice flour
  • oat flour
  • almond flour

The top is drenched with a tangy lemon icing and sprinkled with more poppy seeds for a little crunch.

Not only can I see these Lemon and Poppy Seed Muffins standing the test of time in our family but the recipe is so adaptable that you can easily swap out the lemon zest and poppy seeds for perhaps blueberries, orange zest or something more adventurous. I’m thrilled I cracked this muffin, as is Cole so he can now have Lemon and Poppy Seed Muffins on tap.

Lemon and Poppy Seed Muffins {gluten-free}

If you make these Lemon Poppy Seed Muffins 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.

Lemon and Poppy Seed Muffins {gluten-free}

These Lemon and Poppy Seed Muffins are light, bright and zesty. Gloriously gluten-free but moist, bouncy and incredibly moreish.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast
Cuisine: British
Servings: 12 muffins
Calories: 396kcal

Ingredients

  • 250 ml whole milk
  • 200 g caster sugar
  • 125 ml light olive oil
  • 2 eggs
  • zest 3 lemons
  • 150 g sweet white rice flour
  • 125 g gluten-free oat flour
  • 100 g almond flour
  • 2 tablespoons black poppy seeds
  • 1 tablespoon baking powder
  • ½ teaspoon salt

Icing

  • 225 g icing sugar
  • zest and juice of 1 lemon

Instructions

  • Place muffin cases in a 12-hole muffin tin and pre-heat the oven to 170°C.
  • Place the milk, sugar, olive oil, eggs and lemon zest into a large bowl and beat together until smooth.
  • In a separate bowl whisk together the sweet rice flour, oat flour, almond flour, poppy seeds, baking powder and salt until thoroughly combined.
  • Add the flour mixture to the wet ingredients and beat together until smooth.
  • Divide the batter into muffin cases, filling to just below the top.
  • Place the muffin tin into the oven and bake for about 20 minutes.
  • As soon as the muffin tin has been taken out of the oven, then lift out the muffins and leave on a cooling rack to cool completely before drenching with icing.
  • Make the icing by beating together the lemon juice and zest with the icing sugar until the icing is just pourable.
  • Spoon the icing over each muffin then leave to set.

Nutrition

Calories: 396kcal | Carbohydrates: 55g | Protein: 5g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 29mg | Sodium: 120mg | Potassium: 197mg | Fiber: 2g | Sugar: 36g | Vitamin A: 75IU | Calcium: 117mg | Iron: 1.2mg

SHOP THE RECIPE

For these muffins I used almond flour, as opposed to ground almonds which kept the muffins fluffy. Finely ground almond flour isn’t as easy to find though and here in the UK I have to order it from Amazon. It’s not cheap (it’s gluten-free baking what can I tell you!) but a 1kg bag will keep you going for some time. I love RealFoodSource Certified Organic Extra Fine High Protein Almond Flour (1KG) which is ultra fine flour and works perfectly in these muffins.

For more info on almond flour see my post on nut flours which gives the breakdown of the different between ground almonds, almond meal and almond flour.

As for sweet rice flour I have finally found a brand which is 100% certified gluten-free. I have no idea why it’s so difficult to get in the UK but I use sweet rice flour a lot so this was a real find. The brand is yourhealthstore Premium Gluten Free Sweet Rice Flour (glutinous) 1kg

Gluten-free oat flour is thankfully a lot easier to get hold of but you will still have to order it from Amazon. I order it in bulk since it’s one of my favourite flours and the brand is Bob’s Red Mill Gluten Free Whole Grain Oat Flour 400 g (Pack of 4)

The 12 hole muffin tin I always use and will thoroughly recommend due to its durability and ease of washing is the MasterClass 12-Hole Non-Stick Cupcake Tray / Baking Pan, 35 x 27 cm

Some of the links above are affiliate links so if you decide to buy anything using the links then I will get a small commission from Amazon at no cost to you. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

Banana Peanut Butter Streusel Muffins {vegan, gluten-free}

These Banana Peanut Butter Streusel Muffins are fluffy, generous and richly flavoured. What’s more they are vegan and gluten-free to boot.

Banana Peanut Butter Streusel Muffins {vegan, gluten-free}

I have found myself getting more and more interested in vegan baking. It began at the farmer’s market when the usual vegan cake stall took a few weeks absence and I was inundated with requests for vegan cakes in the interim. Being a free-from baker naturally lends itself to such enquires and I welcome them. I love a project and removing eggs and butter from the equation certainly challenges an enthusiastic baker.

Banana Peanut Butter Streusel Muffins {vegan, gluten-free}

I myself am not vegan, although these days I do try to avoid dairy. From childhood I have always had a problem with milk, claiming drinking it made my ‘ears pop.’ I don’t know what that means now, in fact my nursery teacher didn’t know at the time either and I have horrible memories of being forced to zap the stuff up through a straw from little milk bottles, sitting in a torturous circle with the other children. My poor childhood trauma. It seems since having Cole though (two years ago this week!) my dairy intolerance has increased. So vegan cakes and dairy-free cakes have started to hold more interest for me.

Banana Peanut Butter Streusel Muffins {vegan, gluten-free}

Experimenting with non-dairy, no egg cakes has been fraught with failure. I mastered a Chocolate Almond Butter Fudge Cake for the stall quite quickly, which I’ll be sharing the recipe of soon, but some vegan customers at the stall always seemed disappointed when a chocolate cake was the only vegan option.

Banana Peanut Butter Streusel Muffins {vegan, gluten-free}

It seems bananas are the next step in vegan baking, combined with the peanut butter here they bind the cake together well without the need for an egg substitute like a chia or flax egg. In fact the crumb is so fluffy that the sponge is a bit of a revelation. There is a fair amount of leavening used with the baking powder and bicarbonate of soda but that doesn’t bother me and the effects can’t be tasted.

Banana Peanut Butter Streusel Muffins {vegan, gluten-free}

I do love a muffin with a hearty streusel so here I have gone haywire with chopped banana chips and salty peanuts. I always make the streusel topping for the muffin first and then place the topping in the freezer to firm. This helps the streusel from sinking into the muffin when it goes into the oven and retain a crunch. If you leave the streusel in the freezer for too long don’t worry at all, just chop roughly with a knife or pulse quickly in the food processor to loosen the crumbs.

Banana Peanut Butter Streusel Muffins {vegan, gluten-free}

The Banana Peanut Butter Streusel Muffin is also gluten-free. I chose sorghum flour, which is demanding in its presence but its earthy tones pair well with the bananas and peanut butter so it doesn’t overpower the cake but blends nicely. It’s included in my current favourite combo of gluten-free flours, sweet rice flour, millet flour, potato starch and tapioca starch which together create a lovely texture for the muffin and are a good base for the sorghum flour to shine.

Banana Peanut Butter Streusel Muffins {vegan, gluten-free}

Creating cakes which are gluten-free, vegan but can also pass muster with friends, family and customers who can eat anything is actually brilliant fun. So far I have been rewarded with some truly outstanding cakes and although the blog itself isn’t going to turn vegan anytime soon, I will definitely be including more vegan recipes in my repertoire.

Banana Peanut Butter Streusel Muffins {vegan, gluten-free}

Banana Peanut Butter Muffins {vegan, gluten-free}

Fluffy, generous and richly flavoured Banana Peanut Butter Streusel Muffins
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Breakfast
Cuisine: British
Servings: 15 large muffins
Calories: 446kcal

Ingredients

  • 140 g sweet rice flour
  • 100 g sorghum flour
  • 80 g millet flour
  • 40 g potato starch
  • 40 g tapioca flour
  • 2 teaspoons cinnamon
  • 3 teaspoons baking powder
  • 1 teaspoon bicarbonate of soda
  • ½ teaspoon salt
  • 240 ml unsweetened almond milk
  • 200 ml olive oil
  • 2-3 bananas about 200g
  • 125 g peanut butter
  • 120 g caster sugar
  • 120 g soft light brown sugar
  • 2 teaspoons vanilla extract

For the streusel

  • 45 g sweet rice flour
  • 30 g sorghum flour
  • 25 g millet flour
  • 25 g caster sugar
  • 25 g soft light brown sugar
  • 40 g dried banana chips roughly chopped
  • 40 g salted peanuts roughly chopped
  • 1 teaspoon cinnamon
  • 90 g coconut butter*

Instructions

  • Pre-heat the oven to 160°C and line a muffin tin with muffin cases.
  • First prepare the streusel by whisking the flours, sugars, banana chips, peanuts and cinnamon together. Rub the coconut butter into the dry ingredients until you have achieved a rough crumb.
  • Spread the streusel out onto a lined baking tray and place in the freezer whilst you prepare the rest of the muffins.
  • In a large bowl whisk together the flours, cinnamon, baking powder, bicarbonate of soda and salt and set aside for a moment.
  • Beat together the almond milk, olive oil, mashed bananas, peanut butter, sugars and vanilla extract.
  • Add the wet ingredients to the dry ingredients and mix well.
  • Divide the batter evenly between the cupcake cases then sprinkle over the streusel topping.
  • Bake for 25 -30 minutes, or until an inserted cocktail stick comes out clean.
  • Remove the muffins from the muffin tin straightaway and cool on a wire rack.

Notes

*coconut oil, solidified. If your kitchen is especially warm then refrigerate the liquid coconut oil to solidify.

Nutrition

Calories: 446kcal | Carbohydrates: 55g | Protein: 6g | Fat: 24g | Saturated Fat: 5g | Sodium: 229mg | Potassium: 313mg | Fiber: 4g | Sugar: 23g | Vitamin A: 10IU | Vitamin C: 1.7mg | Calcium: 79mg | Iron: 1.3mg