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Gluten-Free Recipes: Double Chocolate Gluten Free Banana Muffins

gluten free double chocolate muffins

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.

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.

gluten free double chocolate muffins

Gluten Free Double Chocolate Banana Muffins

Here is a gluten free muffin recipe you won't want to miss - double chocolate gluten free banana muffins. Yum.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Breakfast, Side Dish, Snack
Cuisine American
Servings 12 Servings
Calories 239 kcal

Ingredients
 
 

  • 1 cup brown rice flour, blend, see below the recipe
  • 1 cup teff flour
  • 6 tablespoon cocoa powder, unsweetened, not Dutch process
  • 1 1/2 teaspoon ground cinnamon
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 2 eggs
  • 6 tablespoons butter, unsalted, melted
  • 1 teaspoon vanilla extract
  • 1 1/2 cups ripe bananas, mashed
  • 1/4 cup yogurt
  • 4 ounces bittersweet chocolate, gluten-free, chopped

Instructions
 

  • Preheat the oven to 350°F (180°C).
  • In a large bowl, whisk together the flour blend, teff flour, cocoa powder, cinnamon, baking soda and salt.
  • In a medium bowl, whisk together the sugar, eggs, butter and vanilla until well blended. Whisk in the bananas and yogurt until blended.
  • Add the egg mixture to the flour mixture and stir until well blended. Gently fold in the chocolate.
  • Using a greased 12-cup muffin pan, divide the batter equally among the prepared muffin cups.
  • 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.

Nutrition

Calories: 239kcalCarbohydrates: 43gProtein: 5gFat: 6gSaturated Fat: 3gTrans Fat: 1gCholesterol: 29mgSodium: 193mgPotassium: 234mgFiber: 4gSugar: 20gVitamin A: 76IUVitamin C: 2mgCalcium: 51mgIron: 2mg
Tried this recipe?Let us know how it was!

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 a Casein-Free Vegan Muffin:

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).

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gluten free double chocolate muffins



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