Banana Chocolate-Chip Muffin

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September 17, 2015

The gooey goodness of banana-chocolate without the gluten, eggs or dairy that just get in the way!

  • Prep: 15 mins
  • Cook: 25 mins
  • 15 mins

    25 mins

    40 mins

  • Yields: 12 Muffins


400 g Wheatless Wonder All-Purpose Flour

10 g ground flax seed

11/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

15 ml lemon juice

1/2 cup chocolate chips

1 cup sugar

1/2 cup brown sugar

300 g mashed banana (around 3 large)

250 ml milk or milk substitute

125 ml canola, olive or sunflower oil

10 ml vanilla extract


1Prepare a standard muffin tin by greasing or placing a muffin paper in each depression.

2Preheat the oven to 400F.

3In the bowl of a stand mixer, with the paddle attachment, or in a large bowl, pour all the liquid ingredients, the flax seed, the sugar and the banana puree and mix well.

4In a separate bowl, mix together the flour, salt, baking powder and soda and slowly add this mixture to the liquid.

5Mix vigorously but only until the powder is just wetted.

6Stir in the chocolate chips.

7With 2 spoons or an ice cream scoop, place 1/3-1/2 cup dollops of batter in each depression.

8The amount depends on your muffin tin but try to put no more than 2/3 full.

9You can smooth the tops with a wetted spatula or leave them as is for a more rustic look.

10Place in the oven for 25 minutes, or until a toothpick poked through the centre shows no batter.

11Let cool completely on a rack before eating.

These muffins freeze very well and can be individually wrapped in cling wrap or foil for quick snacks. Try warming them in the toaster oven to redo the goo.


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