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Gluten Free Banana and Dark Chocolate Muffins

A perfect and tasty treat to use up left over bananas. I love this recipe as a grab and go breakfast or as a tasty afternoon snack.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Breakfast, Snack
Servings 12 muffins


  • 12 case muffin tray


  • 220 g gluten free self raising flour
  • 100 g cooking butter
  • 100 g caster sugar
  • 100 g gluten free dark chocolate chips
  • 3 overripe bananas
  • 2 medium eggs
  • 2 tbsp yoghurt
  • 1 tsp vanilla
  • 1 tsp baking powder
  • 1 tsp xanthum gum


  • Pre-heat the oven to 180°C.
  • Cream together the butter and sugar.
  • Add the eggs and vanilla and mix to combine.
  • Sift together the: flour, baking powder and xanthum gum.
  • Put a small amount of the flour mixture aside and use to coat the chocolate chips.
  • Add the flour mixture and yoghurt to the egg mixture and mix to combine.
  • Add the chocolate chips and mix to combine.
  • Separate mixture into 12 muffin cases and bake for 15 - 20 minutes or until golden brown.
  • Leave to cool before serving or freeze for 1 month in a sealed container.


  • To prevent the chocolate chips from sinking in the muffin cases, toss them lightly in gluten free flour before adding to the mixture.
  • Overripe bananas are sweeter so make sure you use these.
  • Why not try using vanilla yoghurt instead for extra sweetness?
  • Need a dairy free alternative? Use dairy free butter and dairy free yoghurt (Alpro works great).
  • Want an indulgent treat? Remove the muffin from its case and heat in the microwave for 30 seconds. Serve immediately with ice cream.
Keyword banana chocolate muffins, banana muffins, gluten free baking, gluten free breakfasts