Bananas add mild sweetness to these low sugar gluten free chocolate banana muffins and the cocoa powder makes them super chocolatey.


Prep Time: 20 minutes
Cook time: 25 minutes
Yield: 12 muffins

Mildly Sweet Recipe

Ingredients:

1 cup brown rice flour
1/2 cup quinoa flour
1/4 cup tapioca flour (also called tapioca starch)
1 teaspoon xanthan gum
3/4 cup cocoa powder (unsweetened)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3 medium, ripe bananas
2 eggs
1/2 cup vegetable oil
1 cup warm water
1/2 cup milk
1 teaspoon vanilla extract

Directions:

1. Preheat the oven to 350 F. Grease a muffin pan or line with paper liners.


2. In a large bowl, whisk together the brown rice flour, quinoa flour, tapioca starch, xanthan gum, cocoa powder, baking powder, baking soda and salt.


3. In medium bowl, mash the bananas. Add the eggs, oil, water, milk and vanilla, and whisk until all ingredients are blended.


4. Add the wet ingredients to the flour mixture and stir just until combined.


5. Pour the batter into the muffin cups and bake for 25 minutes or until a toothpick inserted into the centre of a muffin comes out clean.


6. Let cool for about 5 minutes in the pan then transfer to wire rack.

Sweeter Option

For sweeter muffins add 1/4 cup of sugar. Whisk the sugar in with the mashed bananas, eggs, oil, water, milk and vanilla in step 3.

If you would like to experiment with other sweeteners, see About Sweeteners for more information and nutrition facts on honey, maple syrup, stevia and other sweeteners.

Note:
Most of the recipes on Sweet Smart are adapted from my favourite cookbooks and websites. The Sweeter Option usually calls for about 1/4 to 1/2 of the sugar used in the original recipe.

Adapted from: Low Sugar Chocolate Banana Bundt Cake.