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You are here: Home / Recess time ideas / Gluten-free Banana Choc Muffins

Gluten-free Banana Choc Muffins

23/03/2015 By Kate Crocker Leave a Comment

Banana choc muffins 1

It’s taken me quite some time to decide to blog this recipe. I developed it months ago and have made it many times since then. The texture of these muffins is moist and springy and they hold together really well, as if they’d been made with gluten. But just as I thought about blogging the recipe, I noticed a few other recipes with the same flavour combination had started to appear. There’s this recipe by The Hungry Australian – muffins, also gluten-free and made with chocolate chips. Have a look at the photography. In Christina’s true trademark style, it’s simply stunning.

Then more recently, She Cooks She Gardens posted this recipe for Banana Chocolate Chip Cookies. They look fantastic and I think they could easily be adapted to gluten-free. I might try it!

Anyway, after seeing these variations of such a great flavour combination, I decided I should throw my hat into the ring with my own recipe. My kids love these for a recess-time refuel.

Enjoy!

Ingredients

2 eggs

50 g tapioca flour

70 g sorghum flour

60 g brown rice flour

20 g cacao powder

20 g baking powder

5 g psyllium husk

350 g ripe bananas (approximately 2), peeled and mashed

110 g brown sugar

125 ml oil

125 ml milk

1 tsp vanilla essence

Gluten-free chocolate buttons, to decorate

Method

Preheat the oven to 180° Celsius (conventional oven) or 160° Celsius (fan-forced oven). Grease and line 12 cavities in a 125 ml (half-cup) capacity muffin tray.

Beat eggs for 5 minutes in large bowl of an electric mixer. Sift in tapioca flour, sorghum flour, brown rice flour, cacao powder, baking powder and psyllium husk.

Add mashed banana, sugar, oil, milk and vanilla essence.

Mix until combined.

Spoon mixture into muffin tray, until each cavity is approximately three-quarters full.

Bake for 25 minutes. Remove tray from oven and arrange chocolate buttons on the top of each muffin. Bake for a further 5 minutes.

Remove from oven and leave in tray to cool.

Makes 12.

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Filed Under: Recess time ideas Tagged With: celiac baking, celiac children, celiac disease, celiac kids, celiac lunchbox, coeliac children, coeliac disease, coeliac kids, coeliac lunchbox, gluten free, gluten free baking, gluten free banana choc muffins, gluten free banana muffins, gluten free children, gluten free kids, gluten free lunchbox, gluten free lunchboxes, gluten free muffins, recess time

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7e867bcee65aa2f31059adc00f752125Gluten-free Lunchboxes helps you solve the gluten-free lunchbox riddle with simple, delicious and nutritious recipes and food ideas for gluten-free kids.

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All text and images on this site are copyright © Kate Crocker 2012 - 2025 (unless noted) and may not be used without permission.

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