Chocolate Banana Muffins (Gluten free & dairy free)

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.

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

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