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.
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!