Banana and Dark Chocolate Chip Muffins

Having gone through a huge ‘I-need-to-buy-800-gluten-free-cookbooks’ stage, I am now slowly working my way through the dog-eared pages of recipe’s I think sound delicious! Paired with the Artisan Kitchenaid Mixmaster my father gave me for my birthday, it has resulted in a baking-spree! A big win was the Banana and Dark Chocolate Chip Muffins – try them for yourself and find our just how good they are!



1 cup millet flour

1/2 cup brown rice flour

1&1/2 tsp baking powder

1 tsp xanthan gum

1/4 tsp salt

2 ripe bananas

3/4 cup sugar

1/3 cup canola oil

2 large eggs

1 tsp vanilla extract

3/4 cup walnuts

1/2 cup dark choc chips


  1. Preheat the oven to 180 degrees (C).
  2. In a large bowl, mix together the millet and brown rice flours, baking powder, xanthan gum, and salt.
  3. In a medium bowl, combine the bananas, sugar, oil, eggs, and vanilla until smooth. Add this to the flour mixture and stir until just blended.
  4. Finely chop the walnuts. Stir the walnuts and the choc chips into the mixture.
  5. Put patty-cake liners/muffin cases into a tray and spoon mixture into each one until 2/3 full (usually about 2 heaped tablespoons).
  6. Back for 20-25 minutes, or until they are browned on top and spring back when lightly touched.
  7. Cool in the pan for 5 minutes before transferring to a cooling rack to cool completely.



Adapted from Flat Belly Diet! Gluten Free Cookbook, Rodale (2013)

One thought on “Banana and Dark Chocolate Chip Muffins

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