Gluten Free Chocolate Banana Muffins Dairy Free Food

GLUTEN-FREE CHOCOLATE BANANA MUFFINS (DAIRY-FREE!)

Steps:

• Preheat the oven to 350 degrees F. Line a muffin pan with parchment muffin cup liners or grease the muffin cups to prevent sticking.
• In a food processor**, puree or pulse the bananas to get to your desired texture. (My kids prefer their bananas totally smooth. Feel free to leave some larger pieces if that's your preference.)
• Add eggs, coconut sugar, oil, milk, and vanilla to the bananas.
• Pulse until the mixture is well combined.
• Scrape down the edges of the food processor and add flour, cocoa powder, baking soda, and salt.
• Pulse to combine (this should only take a few seconds! Try not to overmix.)
• Scrape down the edges of the food processor and add 3/4 cup chocolate chips. Use a spatula to stir in the chocolate chips.
• Scoop the muffin batter into your prepared muffin cups, filling them all at least 3/4 full. (They'll be pretty full!)
• Sprinkle the remaining 1/4 cup chocolate chips over the tops of the muffins.
• Bake muffins at 350 degrees F. for 16-18 minutes, or until a toothpick inserted in the center of a muffin comes out clean with only a few moist crumbs. (The tops of the muffins should spring back when gently patted.)
• Let the muffins cool 2-3 minutes in the muffin pan before transferring to a cooling rack. Allow the muffins to continue cooling before eating.

CHOC-CHIP BANANA MUFFINS (GLUTEN, DAIRY AND EGG-FREE)

Steps:

• Sift brown rice flour, potato flour, baking powder, bi-carb, xanthan gum, egg replacer powder and cinnamon into a bowl. Add brown sugar. Using a whisk, mix well.
• In a separate bowl beat together bananas, vegetable oil, soy milk, silken tofu and vanilla until smooth.
• Add to dry ingredients. Mix until combined.
• Stir in choc chips.
• Spoon into greased muffin pans.
• Bake for 30-35 minutes at 180ºC (350ºF).

GLUTEN, DAIRY & EGG FREE BANANA MUFFINS (BREAD)

Steps:

• In a medium bowl sift together all dry ingredients except nuts and set aside.
• In a large bowl mash the banana. Add the sugar, Crisco, flaxmeal egg replacer, milk (or sub) and vanilla. Mix well.
• Mix dry ingredients into large bowl with wet ingredients and mix well. Fold in nuts.
• Spoon into greased mini muffin tins and bake 10-12 minutes. Cool on wire rack.
• Mini muffin tins are the only way I've tried so far but I'm sure this could be bread or regular sized muffins as well.
• Flaxmeal Egg Replacer:.
• In a small container mix 1/2 cup cold water with 2 teaspoons ground flaxmeal and shake well.
• GF flour mix:.
• 2 cups rice flour.
• 2/3 cup potato starch.
• 1/3 cup tapioca starch.
• 3 teaspoons xanthan gum.

GLUTEN FREE CHOCOLATE CHOCOLATE BANANA OAT MUFFINS

Steps:

• Combine brown rice flour, tapioca starch, potato starch, cocoa, baking powder, baking soda, guar gum and salt in a large bowl.
• Grind oats, quinoa, and flax and chia in a coffee grinder until very fine. Add to dry ingredients and mix well.
• In another bowl beat banana's until smooth, add brown sugar, egg and melted butter and beat well.
• Add banana mixture to dry ingredients. Mix well. Stir in extra's (chocolate chip, nuts etc).
• Let dough sit for 30 minutes.
• Fill greased muffin cups almost full.
• Bake at 375 for 20 to 25 minutes, or until top springs bake when lightly touched or toothpick inserted in centre comes out clean. Let sit in pan for five minutes then remove to rack to finish cooling.