Practicing Creativity

Best Gluten Free Banana Chocolate Chip Walnut Muffins

Oh, how I love me some muffins! When I first moved to France twenty years okay, ready made muffins were in short supply. You can find them more often now, but in predominately two flavors – vanilla chocolate chip and chocolate chocolate chip. If you want anything fancier than that, you'll have to find a Starbucks. Given that I'm not a fan of Starbucks and that I am sensitive to gluten, you can see that if I want some tasty muffins I have to bake them myself. 

Full of banana, chocolate chip, nutty goodness!
This recipe is one of my favorites that I've adapted to ingredients I can find here in France. I use the smaller size muffin tins and at at roughly twenty muffins this recipe makes enough for me to share with the neighbors plus leftovers for freezing.

Dunked in a strong cup of French coffee...perfection!
As with my recent Gluten Free Cauliflower Tabouli recipe, I've used American measurements. I know my French compatriots might not like that, but it really is easier to give a recipe in measured cup sizes, than to try and weigh things out (old habits die hard).


2 cups of Schar Mix C Patisserie gluten free flour (or your favorite gluten free pastry flour)
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla
1/2 tsp salt
1 cup of brown sugar, lightly packed (or 3/4 cup sucre vergeoise, France's brown sugar)
3 ripe bananas
2 whisked eggs
1/2 cup of sunflower oil (soybean would probably work, too)
1/2 cup of chocolate chips
1/2 cup of chopped pecans or walnuts 

Preheat oven to °160 C for convection oven, °180 C normal oven (°350 F). I use the smaller, normal sized muffin baking tins. If I have them, I'll use a standard paper muffin liner, if not, I simply grease the muffin pan with butter. If you're using the jumbo sized American muffin pans, I think this recipe will probably make 1/2 as much or about 10 jumbo muffins.

Fork mash the bananas in a large mixing bowl. Add the vanilla, sugar, oil and eggs and mix together. Add the GF flour, baking powder, baking soda and salt. Mix all together. Add the chocolate chips and nuts. 

Fill the muffin tins about 1/2 way to the top. Bake for about 15 to 21 minutes, or until a toothpick inserted in the center comes out clean (my convection oven takes 15 minutes). Remove from oven and cool for 15 minutes, then remove from pan and cool completely on wire rack. 

These freeze beautifully! 


  1. I made banana chocolate chip muffins today! Not gluten-free, though. My recipe doesn't call for any vanilla....maybe I'll give it a try next time!

  2. I always continued my baking and cooking in Germany with measured cups, etc. as well. So much easier and quicker than weighing. Thanks for sharing your recipe. Must not be easy having a gluten sensitivity in France with their yummy bread being a staple.


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