Gluten free chocolate chip banana muffins
Tall, soft banana muffins with melting chocolate pieces, made without eggs, dairy or nuts.
- Time40 min
- LevelEasy
- Costabout £0.36 a head
- Oven190°C (170°C fan)
Ingredients
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Method
- 1
Heat the oven to 190°C (170°C fan). Line a 12 hole muffin tin with 10 paper cases. Stir the flaxseed into the water and leave for 5 minutes to thicken.
5 min - 2
Mix the flour, xanthan gum, baking powder, bicarbonate of soda and sugar in a large bowl.
- 3
In another bowl, mix the bananas, flax gel, oil, soya milk and vanilla.
- 4
Pour the wet mix into the dry and stir gently until just combined. Fold in most of the chocolate.
- 5
Spoon into the cases, filling them nearly to the top, and scatter the rest of the chocolate on top.
- 6
Bake for 22 to 25 minutes, until risen, golden and a skewer comes out clean.
24 min - 7
Cool in the tin for 5 minutes, then on a wire rack.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.