Delicious and Easy Gluten-Free Chocolate Banana Muffins
Hark ye, all ye who seek healthy treats! I have a recipe that shall satisfy every craving for chocolate, bananas, and muffins. Thou art in luck, as thou hast happened upon a gluten-free muffin recipe that comes with all the goodness of chocolate and ripe bananas.
Oh, how sweet is the taste of chocolate blended with the softness of ripe bananas! The aroma of baked goods teasing the senses, calling out to thee to come and take a bite, is irresistible. And worry not about gluten or dairy, for this recipe is free from both.
The recipe calls for simple and wholesome ingredients such as rolled oats and flaxseed meal that are loaded with fiber and nutrients. The batter shall be thickened by guar gum for texture similar to that of wheat flour without using wheat flour at all.
Moreover, these muffins are easy to make and can serve as a quick breakfast on busy mornings or an afternoon snack paired with hot tea or coffee. And without further ado, let us dive into the recipe!
Why You’ll Love This Recipe
Friends, Romans, countrymen, lend me your ears! Today, I present to you a recipe that promises both deliciousness and wellness. Behold! The Gluten Free Chocolate Chocolate Banana Oat Muffins!
This recipe is specially crafted for those who wish to embrace health and taste together. It is a perfect blend of gluten-free and dairy-free ingredients such as oat flour, quinoa and almond milk, rich in nutrients and free from any harmful additives.
Moreover, the luscious combination of cocoa powder and chocolate chips makes these muffins an indulgent treat alongside the smoothest taste of ripe bananas.
But wait for more! These muffins claim to energize you with antioxidants from cocoa powder which will help safeguard against major health challenges. In addition, they are enriched with protein and fiber to get you through the day.
To wrap it up, whether you are on a gluten-free or vegan diet or simply looking for a healthy snack time option, these muffins are going to be your go-to choice. They are easy to make and perfect for both adults and children.
Therefore, let us not hesitate any longer but bring our aprons out of the closet and start baking this dreamy dessert. For once in our lives let’s together say “I am what I eat” by making these muffins a part of our healthy lifestyle.
Ingredient List
Here are the gluten-free and dairy-free ingredients you will need to make these double chocolate banana oat muffins:
- 2 cups of gluten-free oat flour (you can make your own by blending rolled oats in a food processor until you get a fine powder)
- 1 cup of quinoa flour
- 1/2 cup of potato starch
- 1/2 cup of tapioca starch
- 1/4 cup of ground flax seed
- 1 tsp of guar gum
- 2 tsp of baking powder
- 1 tsp of baking soda
- 1/2 tsp of salt
- 1/4 cup of unsweetened cocoa powder
- 3/4 cup of coconut sugar (or brown sugar)
- 2 large eggs, at room temperature
- 3 medium ripe bananas, mashed
- 1/2 cup of melted coconut oil or unsalted butter (if not dairy-free)
- 1 tsp of pure vanilla extract
- 3/4 cup of non-dairy milk (such as almond or coconut milk)
- 1 cup of gluten-free chocolate chips
- Optional: chopped walnuts for topping.
Make sure all ingredients are at room temperature before starting the recipe.
The Recipe How-To
Now that we’ve got our ingredients all lined up, let’s get started with making these chocolate banana oat muffins!
Step 1: Prepare the Muffin Tin and Preheat the Oven
Before we start baking, let’s preheat the oven to 375°F (190°C) and prepare our muffin tin by lightly coating it with cooking spray.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together 2 cups of gluten-free oat flour, 1/4 cup of cocoa powder, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/4 teaspoon of salt, and 1 teaspoon of guar gum. Guar gum is a vegan alternative to xanthan gum that helps hold the muffins together.
Step 3: Blend the Wet Ingredients
In a blender, combine 3 medium ripe bananas mashed, 2 large eggs, 3/4 cup of coconut sugar, 1/2 cup of melted butter (dairy-free if preferred), and 1 teaspoon of vanilla extract. Blend on high for about 30 seconds, or until smooth.
Step 4: Combine the Mixtures
Add the wet ingredients to the dry ingredients, stirring until well combined. Then, fold in 1/2 cup of chocolate chips and 1/2 cup of chopped walnuts.
Step 5: Bake for 20-25 Minutes
Using a spoon or ice cream scoop, divide the batter evenly into the prepared muffin tin. Bake for approximately 20-25 minutes or until a toothpick inserted in the center comes out clean. Once baked, remove from oven and let cool down in the pan for five minutes before transferring to a wire rack.
There you have it! Some delicious Gluten Free Chocolate Chocolate Banana Oat Muffins. Perfect for breakfast, snacks, and desserts. Enjoy!
Substitutions and Variations
Good morrow, dear reader! If you’re feeling a little adventurous in the kitchen, then let’s delve into some substitutions and variations that’ll give this recipe a new twist.
First and foremost, if you don’t have gluten-free oats, use quick cooking oats or almond flour instead. And if you wish to make these muffins vegan, swap the eggs with flax eggs or applesauce. For dairy-free purposes, use a non-dairy alternative to butter, such as coconut oil.
Next up is the chocolate chips and walnuts. You can switch things up by using dark chocolate chips, white chocolate chips or even cranberries. And for nut-free folks, raisins are an excellent choice too.
In terms of oils, coconut oil and olive oil are great options instead of butter. Additionally, maple syrup and honey are delicious replacements for brown sugar, as well as coconut sugar or agave nectar.
Lastly, quinoa flakes or chia seeds are wonderful additions instead of flax seed. For a denser muffin texture, try using potato starch or tapioca starch. And if you want to add a little extra crunch, sprinkle rolled oats or chopped nuts on top before baking.
Incorporating these substitutions and variations into your recipe will undoubtedly result in a deliciously unique treat that’ll leave your taste buds singing with joy!
Serving and Pairing
Thou art in for a treat with these scrumptious gluten-free, dairy-free chocolate chocolate banana oat muffins! These hearty and nutritious muffins are perfect for breakfast or as a satisfying snack-on-the-go.
To elevate the flavour of these delightful muffins, thou canst consider pairing them with a variety of foods and drinks. If thou prefer a savoury breakfast, I recommend serving these magnificent muffins with scrambled eggs or grilled bacon. For those with a sweet tooth, try pairing them with sliced ripe bananas or fresh strawberries, and for that extra crunch, add a few chopped walnuts on top. If a liquid refreshment is what thou’rt seeking, pair these muffins with an iced latte or hot cocoa to complement the rich chocolate flavour.
For the ultimate midday pick-me-up, pack one of these divine delights in thy lunchbox along with some cut-up fruit and some nuts. These muffins are also perfect after-dinner treats when served warm with a dollop of whipped cream or vanilla ice cream.
Enjoy these delectable chocolaty banana oat muffins to thine heart’s content, they make excellent tea time treats for any occasion.
Make-Ahead, Storing and Reheating
Thou may prepare these delightful gluten-free chocolate chocolate banana oat muffins in advance, and store them in an airtight container at room temperature for up to four days. Alternatively, thou can keep them in the refrigerator for up to seven days. If thou art not going to devour them within the stated duration, then it’s best to freeze them.
To freeze the muffins, place them on a baking sheet and put the tray in the freezer for 60 minutes. Once frozen, transfer the muffins into a resealable freezer bag and return them to the freezer. The muffins will remain fresh for up to three months.
When ready to enjoy again, thaw the muffins overnight in the fridge or at room temperature, and then heat them in batches using a toaster oven or microwave. For a crispier texture, bake the refrigerated muffins at 350°F (180°C) for about 10 minutes.
In conclusion, this recipe allows for straightforward storage and easy reheating of your delicious muffins. With proper storing and reheating methods in place, you’ll never run out of healthy sweet treats again!
Tips for Perfect Results
Want to make the perfect gluten-free chocolate chocolate banana oat muffin every time? Look no further than these helpful tips and tricks to achieve delicious and consistent results:
1. Use ripe bananas: As with any banana-based recipe, using ripe bananas is important for both flavor and texture. Aim for medium to large-sized bananas with a good amount of brown speckling on the skin.
2. Preheat your oven: Ensure that your oven is preheated to 375°F before baking. This helps ensure even cooking throughout each muffin.
3. Mix dry ingredients first: In a separate bowl, whisk together all dry ingredients including oat flour, cocoa powder, baking soda, baking powder, guar gum, and salt. This ensures proper distribution of all ingredients and avoids clumps in the batter.
4. Mix wet ingredients separately: In another mixing bowl, combine mashed bananas, melted butter, maple syrup, vanilla extract, and large eggs. Blend everything together until smooth.
5. Combine dry and wet ingredients: Gradually pour the dry ingredients into the wet mixture and gently mix everything together with a spatula or wooden spoon until well-combined.
6. Don’t overmix: Be careful not to overmix the batter as it can make the muffins tough or dense in texture. Stir just enough so there are no dry pockets of flour.
7. Add extras last: If you’re folding in any additional mix-ins such as chocolate chips or walnuts, add them last after you’ve mixed everything else together.
8. Fill muffin tins equally: Use an ice cream scoop or spoon to evenly divide batter among the muffin cups for consistent baking times and sizes.
9. Test with a toothpick: After 18-20 minutes of baking, test if done by inserting a toothpick into the center of a muffin If it comes out clean then it’s ready!
Follow these tips and tricks for perfect muffins every time!
Bottom Line
This gluten-free chocolate chocolate banana oat muffin recipe is the perfect treat for anyone who loves a healthy, indulgent snack. With its delicious blend of ingredients and easy-to-follow instructions, you can make this recipe in no time at all. Whether you’re looking for a quick treat to share with friends or family or need something to satisfy your sweet tooth, these muffins are just what you need.
So why not give this recipe a try and see for yourself why it’s one of my favorites? With the right ingredients and a little bit of creativity, you can create healthy and delicious snacks that everyone will love. So go ahead and indulge yourself with these amazing muffins today – your taste buds will thank you for it!
Gluten Free Chocolate Chocolate Banana Oat Muffins Recipe
Ingredients
- 1 cup oats (gluten free)
- 1/2 cup brown rice flour
- 1/4 cup tapioca starch
- 1/4 cup potato starch
- 1/4 cup quinoa
- 1/4 cup flax seed
- 1 ounce chia seeds (two tablespoons)
- 1/4 cup cocoa
- 1/2 cup brown sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon guar gum
- 1/4 teaspoon salt
- 1 egg, room temperature
- 2 cups ripe bananas (4 to 6 bananas)
- 1/3 cup butter, melted
- 1/2 cup chopped walnuts
- 1 cup chocolate chips
Instructions
- 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.