Banana Chocolate Chip Gluten-free Muffins Recipe

Image credit: Shutterstock/Viktory Panchenko

Kim says: “I like to bake my muffins in muffin papers because it makes them a little sturdier to pack in a lunch box or bring to an impromptu picnic. If I’m making muffins to be eaten right away at home, I just oil the pan and skip the papers.”

Makes:

12 muffins

Ingredients

Cooking spray or oil for pan
½ cup applesauce
1½ teaspoons baking powder, divided
1 cup oat flour
1 cup chickpea flour
½ teaspoon salt
1 teaspoon cinnamon
¼ cup neutral oil (sunflower, grape seed, canola, etc.)
¾ cup packed brown sugar
½ teaspoon vanilla
1½ cups mashed bananas (approximately 4 small or 3 large bananas)
¼ cup non-dairy milk (oat, almond, soy, etc.)
¼ cup vegan chocolate chips

Method

1. Preheat the oven to 400°F. Spray, lightly oil, or line a standard 12-cup muffin pan with paper liners.

2. In a large bowl, combine the applesauce and ½ teaspoon of the baking powder.

3. In a medium bowl, whisk together the flours, the remaining teaspoon of baking powder, salt, and cinnamon.

4. Add the oil, brown sugar, vanilla, mashed bananas, and non-dairy milk to the applesauce. Thoroughly combine.

5. Add the dry ingredients, one half at a time, to the wet ingredients. Do not overmix. Gently fold in the chocolate chips.

6. Spoon the batter into the prepared muffin pan.

7. Bake the muffins for 10 minutes. Reduce the heat to 350°F and bake the muffins for 20 minutes or until the tops are golden brown. (Because of the melted chocolate chips, a toothpick test will not indicate if the muffins are done.)

8. Let the muffins cool before enjoying them.

Recipe extracted from The Alternative Flour Cookbook by Kim Lutz, RRP £16.99, Sterling Epicure. Published in June 2021, available online and from all good bookshops.

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