I’m a big fan of baked goods. I am also a big fan of chocolate. These gluten-free banana chocolate chip muffins are a perfect combination of them both.
As part of my self-care journey and wanting to become healthier, I’ve been trying to make small alterations in my diet. This has become increasingly important as I strive to rid my body of Reactive Arthritis (read more about that here).
When searching for a baked good I could take along to work, I stumbled upon this Chelsea Sugar recipe for these banana and chocolate chip muffins and decided to mix it up a little. In the recipe below, you’ll see the ingredients I chose to use, making it slightly healthier for me. I am trying to be conscious of the food that I put into my body – especially in meals or baked goods that I make from scratch.
Gluten-Free Banana Chocolate Chip Muffins
1 3/4 cups (220g) Edmonds gluten-free flour
1/2 cup (110g) Chelsea low GI cane sugar
1 tablespoon Edmonds baking powder
1/2 teaspoon Mrs Rogers Himalayan pink salt
1/2 cup Whittakers fair trade 72% dark chocolate, cut into chips
1 Bioland organic egg
1/4 cup (65ml) Lupi Organic Extra Virgin Olive Oil
1/4 cup (65ml) Anchor lactose-free milk
1 cup mashed fair trade bananas (purchased from Pak’nSave)
- Preheat your oven to 180 degrees.
- Place muffin cases into the muffin tin, or grease as necessary.
- Measure flour, sugar, baking powder, salt and chocolate chips into a large bowl and mix thoroughly.
- Make a well in the centre of the dry ingredients bowl.
- Beat the egg in a small bowl, until frothy. Mix the oil, milk and bananas in the same bowl.
- Pour the wet mixture into the well of the dry mixture.
- Stir the dry and wet mixture together, only to moisten. Be aware that the batter will be lumpy.
- Fill muffin cups 3/4 full.
- Bake for 20 to 25 minutes.
- Let cool and serve (you may wish to sprinkle some icing sugar on top before serving).
I hope you enjoy your muffins – let me know how they turn out!