Chocolate Banana Muffins Trial: Gluten-free, Dairy-free, Soy-free
I keep seeing chocolate and bananas together in recipes recently. Definitely a divine pairing. A little bit of healthy to balance the sugar influx. I’ve had Chocolate Banana Muffins by Linda’s Lunacy pinned on pinterest for 9 weeks now, so I’m glad that I finally got around to making them.
Linda already made these muffins Joseph-safe, so I didn’t need to make any changes for him. However, I only had two ripe bananas, so that’s what I used. Linda also didn’t specify which kind of gluten-free all purpose mix she used, or how much xanthan gum. So I used my regular pre-mixed blend, with half the amount of xanthan gum I normally do. I decided to follow some of the advice I’ve seen on other blogs that quick breads like muffins only need 1/2 teaspoon for every cup of flour.
In a mixing bowl, beat bananas, eggs, and oil together until smooth.
Add in sugar and vanilla and stir to combine.
In a separate bowl, mix together flour, xanthan gum, cocoa powder, and baking soda. Slowly add it to the banana mixture with the mixer going. (Sorry there’s no pictures of these steps. I totally forgot while making these that I was blogging about them.) Fold in chocolate chips.
Spoon batter into 12 paper-lined muffin cups. Linda made this recipe into 16 muffins, but hers were quite flat. In my experience, gluten-free muffins don’t rise as much as those with gluten, so I only had slight misgivings as I filled these nearly to the top. Wipe up any drips on the pan with a moist paper towel.
Bake at 350 degrees F for 20-25 minutes (mine took 23) or until a toothpick comes out clean.
Serve warm with your preferred milk.
Chocolate Banana Muffins
Adapted from Linda’s Lunacy
Gluten-free, Dairy-free, Soy-free
- 2 very ripe bananas
- 2/3 cup vegetable oil
- 2 eggs
- 1/2 cup packed light brown sugar
- 1 teaspoon vanilla
- 1 1/2 cup King Arthur Gluten-Free Multipurpose Flour*
- 3/4 teaspoon xanthan gum
- 3 Tablespoons cocoa powder
- 1 teaspoon baking soda
- 1 cup Enjoy Life Semi-Sweet Chocolate Chips
Preheat oven to 350 degrees F
In a large mixing bowl, beat bananas, eggs, and oil together until smooth. Add sugar and vanilla. Stir to combine.
In a separate bowl, blend together gluten-free multipurpose flour, xanthan gum, cocoa powder, and baking soda. Slowly add to banana mixture while stirring. Fold in chocolate chips.
Spoon batter into 12 paper-lined muffin tins. The tins will be nearly full. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Makes 12 muffins
*To make your own flour mix, follow these instructions from King Arthur: Whisk together 6 cups (32 ounces) King Arthur stabilized brown rice flour; 2 cups (10 3/4 ounces) potato starch; and 1 cup (4 ounces) tapioca flour or tapioca starch. Store airtight at room temperature.
This recipe is featured in my cookbook The Best of the Rice of Life: Over 70 Gluten-free, Dairy-free, and Nut-free Recipes available now in print (Amazon, Create Space) and e-book (Kindle, iBooks, nook, Kobo and Smashwords).
What I Thought
These had a very pleasant taste. Though after one mouthful I had to pour myself a glass of milk. At first I thought it was because it was rich, but I found (especially the next day) that while the muffins don’t taste dry, they absorb the moisture in my mouth. On tasting his first one, my husband said he was jealous that Joseph would be eating most of these. My daughter ate 2/3 of her muffin before deciding she was done. When Joseph ate his first muffin, he screamed for more. He was upset when I didn’t give him more, so he settled for climbing up into his sister’s chair and eating the rest of her muffin. He had a tougher time eating an entire muffin the next morning though. So definitely a success, though I might look at tweaking the ratio (it surprises me that there’s so much oil and no water or milk) in order to add more moistness.