Saturday, June 18, 2016

Double Chocolate (Banana) Mini Muffins

For years I've adapted a recipe from Gluten Free Girl and the Chef for banana bread for some amazing banana chocolate mini muffins. A few months ago I decided I was in the mood for some serious chocolate so I substituted one of the flour ingredients for cocoa powder and yowza - those were some amazingly chocolate muffins! I could barely taste the bananas anymore.

So here it is -if you want to try the original recipe, just substitute the cocoa powder for potato starch.

BTW I swear by my made in the USA mini muffin pans. I bought them at Bed, Bath and Beyond in 2 visits using the 20% off one item offers I get all the time from subscribing to their email and text lists. Very sturdy and the non-stick hasn't failed me yet, even after several years of regular use for muffins and cupcakes. I use a mini muffin sized spoon I bought at Bed Bath and Beyond. Both are also available from Amazon (note: if  you purchase through this link this site will receive a small referral fee although I have no idea how much that is as this blog has yet to earn a cent through referrals...)


PS If you don't need to eat gluten free, you can replace the tapioca starch, sorghum flour, teff flour and xanthan gum with 3/4 cup white flour.

Double Chocolate (Banana) Mini Muffins - makes 48 mini muffins.

Preheat oven to 350 degrees Fahrenheit


In a medium sized bowl, whisk together:
1/2 cup tapioca starch
1/2 cup sorghum (jowar) flour
1/2 cup teff flour
1/2 cup unsweetened cocoa powder (to skip the "double chocolate", substitute potato starch)
1 teaspoon zanthan gum (guar gum is fine too)
1 teaspoon baking soda
1 teaspoon salt
3/4 cup sugar

In a large bowl combine:
4 very ripe large bananas, mashed
2 eggs (I use large)
1/4 cup yogurt (full fat or low fat, plain or vanilla)
1 teaspoon vanilla
6 tablespoons melted coconut oil (let cool a little)

Slowly add dry ingredients to wet ingredients.
Add 3/4 cup chocolate chips (I use ghirardelli semi-sweet)

Fill 2 mini muffin pans with batter.

Bake in oven for 20-25 minutes total.
I start with 10 minutes and then rotate pans and bake another 10 minutes.
check for doneness with toothpick. I usually bake another 2 minutes if necessary, remove top pan, bake bottom pan another 2 minutes.

Cool for 5 minutes before removing from pan to cool on wire rack.

These freeze beautifully and can be reheated with a quick toast in the toaster and also can go frozen or reheated straight into a lunch/snack box for school or work.