Wednesday, September 17, 2008

Banana Chocolate Chip Muffins

I found this recipe from the Gluten Free Goddess. Many of her recipes are complex and I don't have all of the ingredients. However, I did like this one, and I made it into mini-muffins. They were easy to freeze that way and fast to re-heat. Plus, he can't eat them all at once, so, it is a great way to store them!

I changed it just a smidge.

Combine in a large bowl:

4 smaller-medium bananas, peeled, mashed (if bananas are large, use one less)
1/3 cup coconut oil
1 cup organic light brown sugar
2 teaspoons GF vanilla extract

Whisk together in a separate bowl:
1 1/2 cups gluten-free flour (I used a combo of buckwheat/rice/tapioca/potato starch)
1 teaspoon baking soda
2 1/2 teaspoons GF baking powder
1/4 teaspoon salt
1/2 teaspoon xanthan gum
1 rounded teaspoon cinnamon

Add the dry ingredients into the banana mixture and stir until smooth. If the batter looks too thin and wet, add more gluten-free flour, a tablespoon at a time, to thicken the batter.Add in:1/2 cup vegan soy-free chocolate chips (we used Enjoy Life)Pour the batter into the prepared mini-muffin tins. Bake for 6-8 minutes at 350 degrees depending on your oven!!

1 comment:

Karina Allrich said...

I'm so glad you liked the recipe! Making the Banana Chocolate Chip Bread into mini-muffins is a fab idea.

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