Can you believe that Mom and I have already been blogging for over a year? Time flies when you’re having fun, and we have had a lot of fun so far. Today’s recipe might look familiar. We posted the recipe back in July of last year during a week of record-breaking warm weather. I can’t remember how warm it was last year, but I can tell you that this week has been a warm one too. Mom and I felt it was high time we posted a gluten free recipe so we thought it an appropriate time to post a GF version of one of our favourite recipes.
If you’ve read our previous posts, you know that we have a few family members that cannot have gluten. Every time we make one of our favourites Mom and I wonder how well it will work baking it GF. Although nerve wracking to make a family recipe GF it is also very satisfying when it turns out. With the quality of gluten free flour you can now get, the recipes turn out consistently. This recipe is one that turned out, so we are thrilled to share it.
There was period of time Mom and I did not like making Banana bread. So, whenever we had ripe bananas, we would always make double chocolate banana muffins instead. We finally have a banana bread recipe we like but these muffins are treats we all love to eat. So much so, we make sure to keep count on how many muffins we’ve each had. And, unlike banana bread I like to eat a muffin right out of the oven. Though I do recommend waiting a bit if you really want to taste the banana.
I know the weather might be a little warm now but like we mentioned last year, these muffins are worth turning on your oven. We hope you enjoy this recipe whether you are baking them for yourselves or for loved ones who are unable to have gluten. Let us know what you think!
1 ½ cups gluten free all-purpose flour
¼ cup cocoa powder
1 cup granulated sugar
½ tsp salt
1 tsp baking soda
¼ tsp baking powder
1⅓ cups mashed ripe banana (3 medium bananas)
1 large egg at room temperature
⅓ cup canola oil
¾ cup semi-sweet chocolate chips
We used to wait until our bananas were completely black but we noticed the muffins would taste “fermenty.” It’s not a word, I know, but they did taste a little fermented. Now we wait until the peel is partially blackened.
The recipe calls for 1 1/3 cup mashed bananas which is approximately 3 medium ripe bananas. If you are a little under don’t worry about it, they will still turn out.
In a large bowl combine dry ingredients. Make a well in the centre and add the wet ingredients. Stir until dry ingredients are moistened.
Consider using cupcake liners for your muffins. They will never stick to the pan and the liner keeps them from drying out. If you do not have liners make sure to thoroughly grease the pan.
Fill the muffin tin evenly with the batter using a scoop, spoon or measuring cup.
Bake in a 350°F oven for 25 to 30 mins. Remove the muffins from the tin and allow them to cool on a cooling rack. Enjoy!
Gluten Free Double Chocolate Banana Muffins
Ingredients
- 1 ½ cups gluten free all-purpose flour
- ¼ cup cocoa powder
- 1 cup granulated sugar
- ½ tsp salt
- 1 tsp baking soda
- ¼ tsp baking powder
- 1⅓ cups mashed ripe banana (3 medium bananas)
- 1 large egg at room temperature
- ⅓ cup canola oil
- ¾ cup semi-sweet chocolate chips
Instructions
- In a large bowl combine the dry ingredients.
- Make a well in the centre and add the wet ingredients.
- Stir until dry ingredients are moistened.
- Consider using cupcake liners for your muffins. They will never stick to the pan and the liner keeps them from drying out. If you do not have liners make sure to thoroughly grease the pan.
- Fill the muffin tin evenly with the batter using a scoop, spoon or measuring cup.
- Bake in a 350°F oven for 25 to 30 mins. Remove the muffins from the tin and allow them to cool on a cooling rack.
