Banana Choc Chip Muffins

Recipe & photos from Jasmine Leaning
14 April 2011

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I always seem to have overripe bananas in the house.  Luckily, Miss 3 loves banana muffins so I thought I would share her favourite muffins.  These are dairy free, gluten free and egg free.  If you have no allergies in your house, you can still make this recipe using regular milk and standard flour.  Enjoy!  They don’t last long at ours.


2 medium bananas
2 T water
½ cup vegetable oil (I use canola)
1/3 cup soy/rice milk + 1/3 tsp white vinegar
2 cups gluten free flour *
½ cup brown sugar
1 ½ tsp baking powder
1 tsp baking soda
¼ tsp salt
½ cup choc chip (I like to use dark choc chips)

Preheat oven to 190 C.   Spray a 12-cup muffin tray with some vegetable spray.

Mix the milk with the vinegar and set aside (let stand for 5-10min).

Mash the bananas in a bowl.  Add the water, vegetable oil and the milk mixture and combine well.

In a separate bowl, sift together the gluten free flour, brown sugar, baking powder, baking soda, salt.  Stir in the chocolate chips.

Pour the banana mixture into the dry ingredients and combine well.

Bake for approx. 15-20 mins

*I normally use Bakels or Orgran all purpose gluten free flour.  If you don’t have a problem with gluten, just use standard flour.

This recipe has been adapted from one I got from Food Allergy Mama.

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About the author:
Jasmine is mum to Maia and Addison and owner/director of online kids & baby boutique Bubbalooz