Nov 22 2011

My Favourite Banana Chocolate Chip Muffin Recipe from the Gluten Free Goddess! (Gluten Free, Dairy Free)

Published by at 8:44 pm under Gluten Free Recipes

I have often linked to Karina (the “Gluten Free Goddess“)’s recipes in the past because I find her recipes inspiring, many of her recipes are gluten and soy/dairy free (not all but many!), and they’re colourful, accessible (aka even manageable for junior cooks like me to accomplish!), reasonably priced easy-to-find ingredients…and I love her thoughts and blurbs about life, love, health, the weather, the seasons, politics…a little bit of everything. Through the musings and recipes and beautiful photography, the message that really resonates to me from her blog is one of love – loving family, friends, and yourself. And what you eat.

Not to feel deprived.

Not to give up.

To get creative.

To have fun with it.

I’ve begun looking forward to my alchemical baking experiments on lazy Sunday afternoons and weekday evenings that (mostly) turn out edible, and often fantastic!

Me – the non-cook, the take-out & microwave queen learning to cook & finding it relaxing and enjoyable. Pouring over recipes, cookbooks & blogs. Getting excited about food.

If I can do it anyone can.

(Have I gushed enough?)

Karina is like my gluten-free, dairy-free adoptive Blog-Momma and her recipes are in *constant* rotation at our place.

One of my favourites (and one that I just *had* to share as my Mom & sister were looking for the recipe) are her Banana Chocolate Chip muffins.

Sadly I do not have a JUMBO muffin pan. It’s probably for the best – these are some seriously hearty muffins and great warm with some Earth’s Balance Soy-Free Spread (or butter if you can tolerate it!)

The muffins in the picture below were made with buckwheat flour instead of sorghum flour and I found they didn’t rise quite as well (but they’re chewier, moister & heavier – they really fill you up!) So really, any medium to heavy flour can be subbed in for the sorghum depending on what you have in your pantry! (I think next time I’m going to do 1/2 cup sorghum & 1/2 cup buckwheat!)

Big Banana Muffins from the Gluten Free Goddess (full credit & glory of these scrumptious delectable treats belong to her!)

Ingredients

  • 1 cup mashed ripe bananas (I usually use a little extra – about 3-4 medium size bananas)
  • 1/4 cup light olive or safflower oil
  • 1 cup organic light brown sugar
  • 2 teaspoons bourbon vanilla extract
  • Ener-G Egg Replacer for 2 eggs mixed with warm water or use 2 organic free-range eggs
  • 1/4 teaspoon mild rice vinegar
  • 1 cup sorghum flour
  • 1/2 cup potato starch (not potato flour!)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons xanthan gum
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
And one of the following add-in options:
  • 1/2 cup mini chocolate chips
  • 1/2 cup chopped walnuts or pecans
  • 1/2 cup dried fruit- cherries, cranberries, or blueberries
Directions
  1. Preheat your oven to 375 degrees F. Lightly grease a 6-muffin jumbo muffin pan (or 12 muffin pan) and dust with a whisker of rice or sorghum flour.
  2. Combine the bananas, oil, brown sugar, vanilla, eggs and vinegar in a large bowl.
  3. Whisk the flour, starch, baking soda, baking powder, salt, xanthan gum, cinnamon and nutmeg.
  4. Add the dry ingredients into the banana mixture and beat or stir until smooth. If the batter looks too thick and dry, add some non-dairy milk such as vanilla hemp or rice milk, a tablespoon at a time, until the batter is smooth- but thicker than cake batter.
  5. Mix in your choice of add-in.
  6. Spoon the batter into the prepared muffin cups and bake in the center of a preheated oven for about 20 to 25 minutes or so (a wooden pick inserted into the center should emerge clean). (If you cheat and use a smaller pan with 12 cups, check sooner- after 15 to 18 minutes.)
  7. Cool the muffins briefly in the pan, on a wire rack; then turn them out of the pan to keep them from getting soggy; continue to cool on a wire rack or serve warm.
  8. Wrap leftover muffins; bag and freeze for easy on-the-go treats. Reheat briefly in a microwave, if you wish. You know, to melt the chocolate just a little.

One response so far

One Response to “My Favourite Banana Chocolate Chip Muffin Recipe from the Gluten Free Goddess! (Gluten Free, Dairy Free)”

  1. Margareton 24 Dec 2011 at 11:29 am

    “Continue to cool on a rack …” – are you kidding ? My sous-chef and I fell on these and ate more than I want to admit when they came out of the oven as soon as we could handle them ! Great recipe plua the whole apt smelled yummy

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