Double Chocolate Banana Muffins (Gluten Free)

Yum! For breakfast, brunch, or snack, these muffins are good! Make them vegan by substituting the egg. If you’re not sensitive to gluten, you can use all-purpose flour.

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Yields 12 muffins

  • 1 1⁄4 c gluten free flour blend (or all-purpose)

  • 1⁄2 cocoa powder

  • 2 t baking powder

  • 1⁄4 t kosher salt

  • 3 medium ripe bananas, mashed

  • 1 egg, lightly beaten (vegan: use an egg replacer, or 1⁄4 c applesauce)

  • 1⁄2 c avocado oil (or canola)

  • 3⁄4 sugar

  • 1 1⁄2 t vanilla

  • 1 c semisweet chocolate chips, extra for topping

  • Sparkling sugar, for topping

Preheat the oven to 350 degrees. Butter or spray a 12-muffin pan or use paper liners.

Combine the dry ingredients and whisk them together to combine. If your flour mix or cocoa powder is lumpy, sift.

In a medium bowl, add the bananas, egg, oil, and vanilla. Whisk to combine. Add in the sugar and whisk until smooth.

Add the dry ingredients to the wet, folding until just mixed. Fold in 3⁄4 the chocolate chips. Spoon the batter into the muffin cups, filling 3⁄4 of the way. Sprinkle more chocolate chips and sparkling sugar on top if desired.

Bake for about 20 minutes, checking doneness by inserting a toothpick or cake tester, which should come out mostly clean. Add 5 minutes at a time, if they need to bake more, checking after each 5 minute interval.

Remove from the oven and let cool on a wire rack.

Charlotte Pla