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Gluten Free Banana and Chocolate Muffins

Our chef, Sue, has been working hard to create some delicious Gluten Free recipes for Stork fans. We think these Banana and Chocolate muffins are one of her best creations- why not give them a try?
  • Cooking time20 minutes
  • Prep time15 minutes
  • Servings12 portions
recipe image Gluten Free Banana and Chocolate Muffins


  • 150g Stork with butter
  • 150g caster sugar
  • 1 teaspoon vanilla essence
  • 2 medium eggs
  • 1 ripe banana
  • 20g cocoa powder
  • 150g gluten free plain flour
  • 1 tsp bicarbonate of soda
  • 6 tbsps semi skimmed milk
  • 100g chocolate chunks, optional

Nutritional facts

Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Preheat the oven to 190 ºC , 170 ºC  fan, Gas mark 5 and put 12 muffin paper cases in a muffin tin.
  2. Mash the banana in a bowl. Beat together the Stork and sugar until light and fluffy then add the vanilla and gradually whisk in the eggs.
  3. Stir in the banana and remaining ingredients.
  4. Add the chocolate if used.
  5. Spoon the mixture into the cases and bake for 15-20 minutes.