It is often difficult to find delicious gluten-free recipes and for many people they are essential.
Here is one you won’t want to miss – double chocolate gluten free banana muffins.
The recipe comes from a cookbook called 150 Best Gluten-Free Muffin Recipes
, written by Camilla Saulsbury.
Camilla is a wonderful recipe developer and her recipes are always delicious.
Recipes like these can literally be a life saver for those who are gluten intolerant or have celiac disease.
Either of those conditions means that the person cannot eat even a tiny bit of wheat in any form.
It can be extremely difficult to find great tasting recipes for gluten free baking. And wheat is SO much a part of our western diet – in breads, crackers, pastas and cereals.
That’s why cookbooks like this one from Camilla Saulsbury are so important. They help make life easier for those whose really NEED gluten-free recipes. Have a look at the gluten-free recipes in Camilla’s muffin cookbook.
Gluten Free Double Chocolate Banana Muffins
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
Makes 12 muffins.
Tip:
Bananas that are overripe and going brown are best for baking, as they are the sweetest. If your bananas aren’t ripe enough, peel and bake them at 450°F (230°C) on an ungreased baking sheet for 10 to 15 minutes.
This one is a “must try” for those who need gluten free baking.
Make It a Casein-Free Vegan Muffin:
Replace the yogurt with plain soy yogurt. Replace the butter with unrefined virgin coconut oil, warmed, or vegan margarine, melted.
Brown Rice Flour Blend
Here’s the recipe for the all-purpose blend Camilla uses in the majority of the recipes in this collection.
- 2 cups finely ground brown rice flour (500 mL)
- 2/3 cup potato starch (150 mL)
- 1/3 cup tapioca starch (75 mL)
In a bowl, whisk together the brown rice flour, potato starch and tapioca starch. Use as directed in the recipes.
Makes 3 cups (750 mL).
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