Gluten free, of course! I was playing with one of Annalise Roberts’ recipes, subbing in what I could have and what I had in the pantry, and this was the result. They are delicious. The photo does not do them justice. But my own personal photographer is busy right now, so I had to take my own photo. Oh, the injustice of it all!
Imagine a large, semi-sweet chocolate chip, with a moist, cake-like texture, and the teeniest, tiniest hint of banana flavor. That’s what these taste like. For realsies.
Chocolate (Banana) Muffins
inspired by Annalise Roberts
1 Cup rice flour (I used straight flour, not a blend)
1/4 Cup dark Teff flour
1/2 Cup unsweetened cocoa powder
1/2 Cup sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon xanthan gum
1/4 teaspoon salt
1 large egg
1 medium banana, pureed
2/3 Cup milk
2 tablespoons canola oil
2 teaspoons vanilla extract
Preheat the oven to 350 degrees F. Position rack in center of oven. Spray muffin pan with cooking spray, or line with paper baking cups. (I use silicups.)
Combine dry ingredients in a bowl, and set aside.
Combine wet ingredients in a mixer bowl, and mix until well blended.
Slowly add the dry ingredients, mixing until well blended. Do not over mix. (Yes, I know I did it backwards. It’s faster for me, and it worked. So that’s how I’m writing it down.)
Spoon the batter into prepared muffin cups and place in the center of oven. Bake for 18-20 minutes (until toothpick inserted in center comes out clean). Remove from pan and cool on a rack.
Makes about 12 muffins.