Monday, February 20, 2012

Chocolate Banana Muffins - Gluten, Dairy, and Egg Free

I saw this recipe from Everyday Food and couldn't resist
adapting it to make it gluten, dairy, and egg free.

1-2/3 cup Better Batter Gluten Free Flour (spooned into measuring cup)
1 tsp baking soda
1/2 tsp salt
1-1/4 cup sugar
2 Tbsp dairy free cream cheese (optional)
1 tsp vanilla extract
1/2 cup canned pumpkin puree
1-1/2 cup mashed overripe bananas ( about 3-4 medium bananas)

Preheat oven to 350˚F.
In a medium bowl, mix together flour, soda, salt, and sugar.
In a large bowl beat sugar and shortening together.
Beat in bananas, cream cheese, pumpkin, and vanilla extract to sugar mixture. 
Add half the flour at a time, beating until well incorporated.
Fold in chocolate pieces.

Scoop dough into lined muffin pan.

Bake at 350˚F for 18-20 minutes or until a toothpick inserted into the center comes out clean.  

Cook's Notes
***In the original recipe it called for 6 oz. of bittersweet chocolate chopped.  You can use, that instead of the chunks if you desire.  
***I make these as muffins instead of a loaf because it avoids a soggy undercooked center.   If you don't want a traditional round muffin, you can use a square muffin pan like this one here 
Fat Daddio's 12-Cup Square Muffin Pan .
***If you are rice free, I tested these with Cybele's Bread Flour Mix and they worked wonderfully.
A chocolate delight!

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