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How to Make Gluten-Free Chocolate Banana Muffins
Try to use a gluten-free baking mix that lists brown rice flour as the first ingredient to increase your whole-grain intake. You can substitute gluten-free oats for quinoa flakes if needed here as well.
20 min prep time
14servings
1 muffin
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Step-By-Step Instructions:
- Preheat the oven to 350 degrees F. Line muffin tins with muffin papers and spray the papers with cooking spray.
- In a large bowl, mix together the oil, sugar, and vanilla. Add the bananas and eggs one at a time. Mix well.
- Stir in the baking mix, quinoa flakes, cocoa powder, and water
- Spoon the batter into 14 muffin cups. Top each muffin with mini chocolate chips (distribute evenly over all muffins.)
- Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let the muffins cool in the pan for 10 minutes. Remove the muffins from the pan and cool completely on a wire rack.
Nutrition facts
14 Servings
-
Serving Size
1 muffin
- Amount per serving Calories 155
-
Total Fat
6g
- Saturated Fat 1.2g
- Trans Fats 0g
- Cholesterol 25mg
- Sodium 80mg
-
Total Carbohydrate
25g
- Dietary Fiber 3g
- Total Sugars 11g
- Added Sugars 0g
- Protein 3g
- Potassium 175mg
- Phosphorous 0mg
Ingredients
canola oil
1/4 cup
sugar
1/2 cup
vanilla extract
1 tsp
medium ripe bananas (mashed)
2
eggs
2
all-purpose Gluten-Free Baking Mix ((such as King Arthur Baking Mix))
1 cup
quinoa flakes
1/2 cup
cocoa powder
1/2 cup
water
1 tbsp
mini chocolate chips
2 tbsp
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