Recipes

Gluten Free Double Chocolate Banana Muffins

I know, I know…I almost feel ashamed posting such a low-res image on the internet. I lack the appropriate technology to post super “sexy” high-res image of my muffins, but this will just have to do for now. The flavour is absolutely worth it! These muffins are incredibly light and fluffy. You might have previously encountered ambitious gluten free cooks making big claims about how you won’t even be able to tell the difference…well, I am going to be one of those people. You really can’t tell the difference. So even if you are not gluten free, and have lots of oats on hand (and chocolate chips, because…who doesn’t?!), I say absolutely go for it!

My recipe was inspired by this one from Joyful Healthy Eats; however, I lacked the appropriate ingreditens and therefore tweaked it a little to fit my circumstances.

INGREDIENTS:

3 organic bananas
¼ cup of maple syrup (is what we normally use, but we ran out so I used organic cane sugar instead)
⅓ cup of applesauce (we received a whole load of apple-pears from a family friend which I made sauce out of, and it turned out absolutely fantastic!)
⅓ cup of organic coconut oil, melted
1 organic egg
2 tablespoons of unsweetened (dutch processed) cocoa powder
1⅔ cup of oat flour (gluten free quick rolled oats ground up into fine powder. You can use your coffee grinder, or food processor)
½ teaspoon of sea salt
1 teaspoon of baking soda
1 teaspoon of baking powder
⅓ cup of bittersweet organic chocolate chips

Instructions:

1. Preheat the oven to 375f.
2. Mash the bananas (I used the potato masher) in a bowl. I prefer them to be mildly runny but still containing bigger chunks here and there.
3. If you are using maple syrup, add it now, or if you are using cane sugar add it to the dry ingredients.
4. Mix in applesauce, coconut oil, and egg.
5. In a separate bowl combine the dry ingredients (don’t forget the sugar!).
6. Mix the wet and dry ingredients, fill muffin cups & bake for 16-17 minutes.

I have to say, the discovery of just how well the oat flour works in baked goods was quite a groundbreaking moment. Only if I knew! Could have saved a fortune experimenting over the years.

If you are just starting out on your gluten free journey, I recommend the oat flour (I even use it to make pizza dough and it’s great!). If your stomach can’t handle the oats, the next best thing is Bob’s Red Mill 1:1. A word of caution, do stay away from Cloud 9 GF Flour blends. The flavour is just not there while the consistency is awful to work with (sorry Cloud 9, just being honest).

Look forward to your thoughts! Kind of funny that our first recipe up is dessert, being farmers and all.

…These muffins grew out of the soil, I swear! 🙂

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