This recipe for Gluten Free Banana Muffins With Dark And White Chocolate produces a mouth-wateringly soft and moist muffin full of banana and chocolate.
Gluten Free Banana Muffins With Dark And White Chocolate Recipe
So many pre-made treats are available in supermarkets, and recipes for gluten-free treats that are just plain garbage, so much so people often recoil when offered something gluten-free. This recipe will for sure impress even the most die-hard muffin lover.
What you'll need for these Gluten Free Banana Muffins
- Gluten-Free Plain Flour: Use your favorite brand of gluten-free plain flour.
- Xanthan gum: Xanthan Gum is needed when using Gluten Free flour to hold the shape together and act on behalf of the gluten removed from the flour. We use 1/2 tsp per 1 Cup of Gluten flour for muffins recipes.
- Baking powder: This mixture of bicarbonate and other ingredients doesn’t require an acid to activate it.
- Bi-Carbonate soda: Also known as baking soda or even bicarbonate of soda. Combining baking powder and bi-carb soda ensures the muffins rise enough, keeping a light and fluffy texture.
- Table salt: Just half a teaspoon of salt helps to bring the sweetness out.
- Ground cinnamon and ground nutmeg: If you don’t have cinnamon or nutmeg, you could leave them out, but with them both, it really adds a depth of flavor.
- Almond Flakes: Add a nice crunchy texture.
- Unsalted butter: Be careful; salted butter doesn’t work in this recipe.
- Brown sugar: It gives all of those wonderful caramel flavors.
- Egg: Use an egg labeled ‘large,’ which weighs around 2oz (56.8g). The egg should also be at room temperature before use so it blends into the batter better.
- Vanilla extract: You don’t need actual vanilla beans; the extract works perfectly in this recipe.
- Oat or almond Milk: We unsweetened almond milk for testing this recipe, but oat milk can also be substituted.
- Bananas: Medium-ripe bananas are perfect for this recipe; you can use slightly blackened ones but nothing too green.
- Dark chocolate and white chocolate chips: You can’t go wrong here, so use your favorite type and brand; we used Cadbury in ours, which worked perfectly!
How to make Gluten Free Banana Muffins With Dark And White Chocolate
- Into a sieve: add flour, xanthan gum, baking powder, bi-carbonate soda, salt, cinnamon, and nutmeg.
- Sift ingredients: into the mixing bowl, ensuring it’s lump-free.
- Butter and brown sugar: in another mixing bowl, combine melted butter and brown sugar.
- Egg: along with the egg, add vanilla extract and milk, then whisk until light and fluffy.
- Add banana: the mashed banana is added to the wet ingredients bowl and mixed until combined.
- Combine wet and dry: mix the wet and dry ingredients and then add the dark, white chocolate chips and almond flakes.
- Combine: gently combine the ingredients with a spatula and avoid overworking the mix.
- Baking: fill the muffin liners to around 2/3 and sprinkle with almond flakes. Bake the muffins for 20-24 minutes or until golden. Give the muffins a chance to cool in the tray for around 5 minutes before removing them onto a rack to cool.
Gluten Free Banana Muffins With Dark And White Chocolate
Perfectly soft and moist Gluten Free Banana Muffins With Dark And White Chocolate
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Servings: 12 serves
Ingredients
- 6.7 oz gluten free plain flour
- 1/2 tsp xanthan gum
- 1 tsp baking powder
- 1 tsp bi-carbonate soda
- 1/2 tsp table salt
- 1 tsp ground Cinnamon
- 1/4 tsp ground Nutmeg
- 2.8 oz almond flakes (reserve some for topping)
- 3.5 oz unsalted butter, melted
- 5 oz brown sugar
- 1 large fresh egg room temperature
- 1 tsp vanilla extract
- 4 tbsp milk unsweetened oat/almond
- 16.9 oz medium ripe bananas (approx 4 bananas) peeled and mashed
- 2.8 oz dark chocolate chips
- 2.8 oz white chocolate chips
Instructions
- Preheat: preheat an oven to 424.4°F (218°C) and adjust the rack to use the middle and low positions. Line 12-Muffins pan with muffin liners.
- Mixing bowls: Prepare two mixing bowls; one for dry and another for wet ingredients.
- First bowl: In the first bowl, sift the flour, xanthan gum, baking powder, bi-carbonate soda, salt, cinnamon, and nutmeg together and set aside.
- Second bowl: In the second bowl, add and mix all wet ingredients, which are melted butter, brown sugar, egg, vanilla extract, and milk, and whisk well until light and fluffy, then add the mashed bananas and mix again until all combined.
- Combine wet and dry: Pour the wet ingredients mixture into the dry ingredients bowl.Add the dark, white chocolate chips and almond flakes (reserve around 3 TBSP for topping later), then use a spatula to stir all ingredients until 'just' combined, around 8-10 folds. (See recipe note #1)
- Filling the tray: Fill around 2/3 of each muffin liner with the batter (around two scoops each). Sprinkle some reserved almond flakes on top of each muffin for extra crunch.
- Baking: Bake the muffins for 20-24 minutes or until golden.Ensure to check the muffins after 15 minutes, as aluminum foil may be needed to cover the muffins to prevent the almond flakes from over-browning.
- Cooling: Leave the muffins in the pan for 5 minutes to cool down slightly before removing them onto the cooling rack. Allow the muffins to cool completely before serving. Enjoy them all on the same day, or keep them in an air-tight container for up to 7 days.
Notes
- It is OK to have some lumps and some dry flour still showing in the batter, it is normal and a good sign for light and fluffy muffins
Nutrition
Serving: 1serve | Calories: 306kcal | Carbohydrates: 41g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 33mg | Sodium: 252mg | Potassium: 284mg | Fiber: 4g | Sugar: 24g | Vitamin A: 263IU | Vitamin C: 4mg | Calcium: 104mg | Iron: 1mg
More Great Recipes
Want more sweet treats? try our Double Chocolate Chip Muffins or Coffee and Walnut Muffins, or if you want something really decadent, try our Alsatian Apple Tart.
