Dark Chocolate Chip Banana Bread Muffins- Gluten Free
I found the original recipe at www.WhippedBaking.com but I altered it to make muffins instead of bread, as well as eliminated the canola oil (why this thought to be healthy, I don’t know, but its easy enough to substitute greek yogurt or applesauce for the oil) and I also substituted soy milk for rice milk.
Prep Time- 10 minutes
Cook Time 25 minutes
Makes- 12 medium muffins and 12 mini muffins
- 2 cups Bob’s Red Mill Gluten-Free All-Purpose Flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon xanthan gum
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- • 1/2 cup canola oil ¼ cup of greek yogurt
- 2/3 cup agave nectar
- 2/3 cup rice milk Soy milk
- 1 teaspoon pure vanilla extract
- 1 1/2 cups mashed bananas (about 3 large)
- 2 cups chocolate chips Trader Joe’s Dark Chocolate Pounder bar (used about 10 squares and chopped them up into smaller pieces and shavings!)
- ½ cup of chopped walnuts, or hazelnuts (I didn’t use in my original recipe, but I think it would add a nice crunch)
1. Preheat oven to 350ºF and add muffin tin liners to 12-medium sized muffin pan and 12-mini muffin pan
2. Whisk flour, baking soda, xanthan gum, salt, and cinnamon in a medium bowl. Add greek yogurt, agave nectar, soy milk, and vanilla to the dry ingredients. Stir until smooth.
3. Using a rubber spatula, gently fold in the mashed bananas and chocolate chips.
4. Fill the muffin tins halfway with batter.
5. Bake- remove mini muffins at about 15 minutes and continue baking medium muffins for another 10 minutes. Cook until a toothpick inserted into the middle of the muffin comes out clean.
Original recipe was for a loaf of bread, however, to make individual servings for a group, I find it easier to make muffins instead. These are super moist and delicious. Next time, I think I will add walnuts or hazelnuts to add a bit of a crunch if there are no nut allergies to be worried about.