Go Back

‘Free From’ Banana and Chocolate Muffins

Gluten Free, Dairy Free, Egg Free, Nut Free, Vegan Treats
Prep Time 5 minutes
Cook Time 20 minutes
Servings 12


  • ¾ cup caster sugar 160g
  • 1/3 cup vegetable spread 60g, dairy free – I use Pure Sunflower
  • 3 ripe bananas mashed
  • 2 teaspoons vanilla extract
  • 1 1/3 cup wheat & gluten free plain flour blend 210g, I use Doves Farm
  • 1 ½ teaspoon wheat & gluten free baking powder I use Doves Farm
  • ½ cup cocoa powder or ½ cup dairy & nut free chocolate flakes 30g, 45g, I use Plamil’s
  • 1 cup dairy & nut free chocolate chips 180g, I use Plamil’s Catering & Baking chocolate drops or 4x45g bars of Plamil chocolate, broken into small pieces


  1. Preheat your oven at gas mark 4 (180 degrees Celsius / 350 degrees Fahrenheit).
  2. Mix the sugar and vegetable spread until the mixture resembles breadcrumbs.
  3. Add the mashed banana and mix thoroughly.
  4. Add all other ingredients apart from the chocolate chips and ensure they are all well incorporated.
  5. Fold in the chocolate chips.
  6. Divide between 12 muffin cases – an ice cream scoop is the perfect measure.
  7. Cook for 15 minutes. To check they are cooked, insert a knife. It should come out clean, otherwise give it another three or four minutes.
  8. Place your muffins on a cooling rack.
  9. Eat warm!

Recipe Notes

They can be kept in a sealed container at room temperature for a couple of days, or frozen. They are best enjoyed warm, so give them five minutes in the oven to reheat them.