White Sugar
The uniform size of the...
Details page sections
Muffins
Gluten Free Banana Chocolate Chip Muffins
10 mins
20 mins
Easy
12
A crowd favourite recipe! Easy and quick to make. Only 30 minutes to prepare and bake.
Keep my screen awake
- Ingredients
- Method
Ingredients
- 1 ¾ cups (220g) gluten free flour
- ½ cup (110g) Chelsea White Sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup dark chocolate chips
- 1 egg
- ¼ cup (65ml) vegetable oil
- ¼ cup (65ml) milk
- 1 cup mashed bananas
Chelsea Products in Recipe
Reviews
29
What did you think of this recipe?
Nicki
i love this recipe, great for ageing bananas. They only stay fresh for 2 days, but they rarely last longer than that in our pantry anyway ;)
5
Nathan
Fantastic recipe. You wouldn't know it was gluten-free by the taste. I halved the salt because I found them too salty. I find that fan bake tends to burn them. Superb!
5
Sarah
Batter was dry, dry. Almost a coolie dough consistency, followed the ingredients listed. Mine also did not rise - either due to how dry batter was or my BP could be out of date..
3
Jo
Wow what a fantastic and easy recipe. Thank you
5
Kathryn
My first success baking with gluten free flour! The muffins rose nicely, were light and airy and tasted great.
5
Shaz
Easy peasy and super quick and delicious
5
Sarah B
Amazing recipe! Could easily be made dairy free too. I used Edmonds gluten free flour which worked perfectly. We used 1/2 cup of blueberries instead of the choc chips. They were so moist and yummy.
5
Alex
They didn't rise very much at all for me! Looks nothing like the picture unfortunately.
3
Heather
A new favourite for the family. I make them in a tiny cupcake pan which makes 24 & also double the batch so I end up with HEAPS of cupcakes. They freeze perfectly, my thought was for the kids to add to their lunchboxes and they would be thawed by lunchtime but the kids actually love these cupcakes straight out of the freezer.
5
summer
great!
2
Method
Measure flour, Chelsea White Sugar, baking powder, salt and chocolate chips into a large bowl. Mix thoroughly and make a well in the centre.
Beat the egg in a small bowl until frothy. Mix in cooking oil, milk and bananas. Pour mixture into the well. Stir only to moisten. Batter will be lumpy. Fill greased muffin cups 3/4 full.
Bake at 200 degrees C for 20 to 25 minutes.
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
29
What did you think of this recipe?
Nicki
i love this recipe, great for ageing bananas. They only stay fresh for 2 days, but they rarely last longer than that in our pantry anyway ;)
5
Nathan
Fantastic recipe. You wouldn't know it was gluten-free by the taste. I halved the salt because I found them too salty. I find that fan bake tends to burn them. Superb!
5
Sarah
Batter was dry, dry. Almost a coolie dough consistency, followed the ingredients listed. Mine also did not rise - either due to how dry batter was or my BP could be out of date..
3
Jo
Wow what a fantastic and easy recipe. Thank you
5
Kathryn
My first success baking with gluten free flour! The muffins rose nicely, were light and airy and tasted great.
5
Shaz
Easy peasy and super quick and delicious
5
Sarah B
Amazing recipe! Could easily be made dairy free too. I used Edmonds gluten free flour which worked perfectly. We used 1/2 cup of blueberries instead of the choc chips. They were so moist and yummy.
5
Alex
They didn't rise very much at all for me! Looks nothing like the picture unfortunately.
3
Heather
A new favourite for the family. I make them in a tiny cupcake pan which makes 24 & also double the batch so I end up with HEAPS of cupcakes. They freeze perfectly, my thought was for the kids to add to their lunchboxes and they would be thawed by lunchtime but the kids actually love these cupcakes straight out of the freezer.
5
summer
great!
2
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt