It’s taken me quite some time to decide to blog this recipe. I developed it months ago and have made it many times since then. The texture of these muffins is moist and springy and they hold together really well, as if they’d been made with gluten. But just as I thought about blogging the recipe, I noticed a few other recipes with the same flavour combination had started to appear. There’s this recipe by The Hungry Australian – muffins, also gluten-free and made with chocolate chips. Have a look at the photography. In Christina’s true trademark style, it’s simply stunning.
Then more recently, She Cooks She Gardens posted this recipe for Banana Chocolate Chip Cookies. They look fantastic and I think they could easily be adapted to gluten-free. I might try it!
Anyway, after seeing these variations of such a great flavour combination, I decided I should throw my hat into the ring with my own recipe. My kids love these for a recess-time refuel.
50 g tapioca flour
70 g sorghum flour
60 g brown rice flour
20 g cacao powder
20 g baking powder
5 g psyllium husk
350 g ripe bananas (approximately 2), peeled and mashed
110 g brown sugar
125 ml oil
125 ml milk
1 tsp vanilla essence
Gluten-free chocolate buttons, to decorate
Preheat the oven to 180° Celsius (conventional oven) or 160° Celsius (fan-forced oven). Grease and line 12 cavities in a 125 ml (half-cup) capacity muffin tray.
Beat eggs for 5 minutes in large bowl of an electric mixer. Sift in tapioca flour, sorghum flour, brown rice flour, cacao powder, baking powder and psyllium husk.
Add mashed banana, sugar, oil, milk and vanilla essence.
Mix until combined.
Spoon mixture into muffin tray, until each cavity is approximately three-quarters full.
Bake for 25 minutes. Remove tray from oven and arrange chocolate buttons on the top of each muffin. Bake for a further 5 minutes.
Remove from oven and leave in tray to cool.