Gluten-Free Recipes: Double Chocolate Gluten Free Banana Muffins

2013-05-07
gluten free double chocolate muffins
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  • Yield : 12 muffins
  • Servings : 12
  • Prep Time : 5m
  • Cook Time : 20m
  • Ready In : 25m

Nutritional Info

This information is per serving.

  • Calories

    236
  • Calories from Fat

    91
  • Total Fat

    10.1g
  • Saturated Fat

    6.2g
  • Trans Fat

    0.0g
  • Cholesterol

    45mg
  • Sodium

    240mg
  • Total Carbohydrates

    34.6g
  • Dietary Fiber

    2.5g
  • Sugars

    20.3g
  • Protein

    3.7g
  • Vitamin A

    5%
  • Vitamin C

    3%
  • Calcium

    4%
  • Iron

    6%
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It is often difficult to find delicious gluten-free recipes and for many people they are essential.

Here is one you won’t want to miss – double chocolate gluten free banana muffins.

The recipe comes from a cookbook called 150 Best Gluten-Free Muffin Recipes, written by Camilla Saulsbury.

Camilla is a wonderful recipe developer and her recipes are always delicious.

See below the recipe for directions to make this a vegan muffin recipe.

Double Chocolate Gluten Free Banana Muffins

vegetarian labelgluten free labelvegan label

Ingredients

  • 1 cup brown rice flour blend (see below the recipe) (250 mL)
  • 1 cup teff flour (250 mL)
  • 6 tablespoon unsweetened cocoa powder (not Dutch process) (90 mL)
  • 1 1/2 teaspoon ground cinnamon (7 mL)
  • 3/4 teaspoon baking soda (3 mL)
  • 1/2 teaspoon salt (2 mL)
  • 3/4 cup granulated sugar (175 mL)
  • 2 eggs
  • 6 tablespoons unsalted butter, melted (90 mL)
  • 1 teaspoon vanilla extract (5 mL)
  • 1 1/2 cups mashed ripe bananas (375 mL)
  • 1/4 cup low-fat (1%) plain yogurt (60 mL)
  • 4 ounces gluten-free bittersweet chocolate, chopped (125 g)

Method

Step 1

Preheat the oven to 350°F (180°C).

Step 2

In a large bowl, whisk together the flour blend, teff flour, cocoa powder, cinnamon, baking soda and salt.

Step 3

In a medium bowl, whisk together the sugar, eggs, butter and vanilla until well blended. Whisk in the bananas and yogurt until blended.

Step 4

Add the egg mixture to the flour mixture and stir until well blended. Gently fold in the chocolate.

Step 5

Using a greased 12-cup muffin pan, divide the batter equally among the prepared muffin cups.

Step 6

Bake in a preheated oven for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan on a wire rack for 5 minutes, then transfer them to the rack to cool.

Makes 12 muffins.

Tip:

Bananas that are overripe and going brown are best for baking, as they are the sweetest. If your bananas aren’t ripe enough, peel and bake them at 450°F (230°C) on an ungreased baking sheet for 10 to 15 minutes.

This one is a “must try” for those who need gluten free baking.

Make It Casein-Free:

Replace the yogurt with plain soy yogurt. Replace the butter with unrefined virgin coconut oil, warmed, or vegan margarine, melted.

Brown Rice Flour Blend

Here’s the recipe for the all-purpose blend Camilla uses in the majority of the recipes in this collection.

  • 2 cups finely ground brown rice flour (500 mL)
  • 2/3 cup potato starch (150 mL)
  • 1/3 cup tapioca starch (75 mL)

In a bowl, whisk together the brown rice flour, potato starch and tapioca starch. Use as directed in the recipes.

Makes 3 cups (750 mL).

Did You Know?…

Recipes like these can literally be a life saver for those who are gluten intolerant or have celiac disease.

Either of those conditions means that the person cannot eat even a tiny bit of wheat in any form.

It can be extremely difficult to find great tasting recipes for gluten free baking. And wheat is SO much a part of our western diet – in breads, crackers, pastas and cereals.

That’s why cookbooks like this one from Camilla Saulsbury are so important. They help make life easier for those whose really NEED gluten-free recipes. Have a look at the gluten-free recipes in Camilla’s muffin cookbook.

Find all of our muffin recipes here.

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