These chocolate and banana muffins are the perfect way to use up those overripe bananas sitting in your fruit bowl! Soft, fluffy and packed with chocolate chips, they’re finished with even more chocolate chunks on top for an extra indulgent treat.
Best of all, they’re incredibly easy to make in just one bowl, so there’s minimal washing up too. Whether you’re looking for a quick bake for the family, something to pop into lunchboxes or a simple afternoon treat, these muffins are always a crowd pleaser. They’re deliciously chocolatey, full of banana flavour and guaranteed to disappear quickly! If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media.
Frequently Asked Questions
How long will these muffins last?
These muffins will last in an airtight container for up to 3 days however, are always best served on the day you make them.
Which dairy free chocolate do you use in the muffins?
Any dairy free chocolate will work, I like to use dairy free chocolate chips in the muffins and a bar of dairy free chocolate broken up on top. Some favourites include Moo Free Milk Chocolate Bars and Nomo Milk Chocolate bars.
Which gluten free flour do you use for the muffins?
For this recipe, and the majority of my bakes, I use the FREEE Gluten Free Plain Flour which works really well in gluten free baking. You will also need add xanthan gum, I use the FREEE xanthan gum for all of my gluten free baking.
Which dairy free plain yoghurt do you use?
I use the Alpro Plain No Sugars Yoghurt, however any plain neutral tasting yoghurt would also work.
Which muffin cases do you use?
I buy Tulip muffin cases on Amazon in bulk.
Banana Chocolate Muffins
Ingredients
- 3 ripe bananas (Mashed)
- 75 ml vegetable oil (or sunflower oil)
- 120 g dairy free plain yoghurt
- 2 medium eggs
- 1 teaspoon vanilla extract
- 100 g granulated sugar
- 50 g light brown sugar
- 205 g gluten free plain flour
- 1/4 teaspoon xanthan gum
- Pinch of salt
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- Pinch of cinnamon
- 100 g dairy free chocolate chips
- 75 g dairy free chocolate chunks
Instructions
- Preheat your oven to 180C and line a 12 hole muffin tin with cases.
- To a large bowl add your mashed banana, vegetable oil, plain yoghurt, eggs and vanilla extract. Whisk until combined and then add your granulated sugar and light brown sugar and whisk again until combined.
- Add the rest of your dry ingredients – gluten free flour, xanthan gum, salt, baking powder, bicarbonate of soda and cinnamon. Mix well until everything is combined and then fold in your dairy free chocolate chips.
- Divide the mixture between the 12 muffin cases and top with the extra dairy free chocolate chunks.
- Bake in the oven for around 20-25 minutes (mine took 22 minutes) until golden brown and a skewer comes out clean.
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice
*This post contains affiliate links
