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.
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- Prep time
- 20 min
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- Servings
- 14 Servings
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- Serving size
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1 muffin
Ingredients
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canola oil
- 1/4 cup
- 1/4 cup
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sugar
- 1/2 cup
- 1/2 cup
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vanilla extract
- 1 tsp
- 1 tsp
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medium ripe bananas (mashed)
- 2
- 2
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eggs
- 2
- 2
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all-purpose Gluten-Free Baking Mix ((such as King Arthur Baking Mix))
- 1 cup
- 1 cup
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quinoa flakes
- 1/2 cup
- 1/2 cup
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cocoa powder
- 1/2 cup
- 1/2 cup
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water
- 1 tbsp
- 1 tbsp
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mini chocolate chips
- 2 tbsp
- 2 tbsp
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Directions
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Preheat the oven to 350 degrees F. Line muffin tins with muffin papers and spray the papers with cooking spray.
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In a large bowl, mix together the oil, sugar, and vanilla. Add the bananas and eggs one at a time. Mix well.
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Stir in the baking mix, quinoa flakes, cocoa powder, and water
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Spoon the batter into 14 muffin cups. Top each muffin with mini chocolate chips (distribute evenly over all muffins.)
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Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
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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.