Keep your Bananas Peeled

by Hope Sewell on September 7, 2011

in allergies, recipes

 

Do you like bananas?  I do but I don’t always enjoy them alone.  I’ll grab one for a quick breakfast sometimes but that’s pretty much the extent of my eating a banana by itself.
I do, however, like to keep them around for things like smoothies and recipes like the one I’ll be sharing with you today.
I know you have all at least heard about Pinterest by now if you are not participating in the fun pinning. 😉  I enjoy taking a little downtime and getting inspired.
Recently I pinned a recipe for Chocolate Chocolate Chip Banana Muffins.  It’s well documented that we LOVE chocolate around this house.  So when I saw this recipe I knew I must adapt it to make it gluten and egg free and give it a try.  So here’s how it turned out.

I started with Bob’s Red Mill All Purpose GF Flour mix, xanthan gum, unsweetened cocoa powder, baking soda and salt.  Whisk to combine and set aside.Here’s my favorite part, there is only 2 measly tablespoons of butter!!  And only 1/3 cup of sugar.  Cream these two together.This next ingredient is something that I haven’t introduced you to yet.  Most of the time, I use applesauce to replace the eggs in a recipe.  But this one already called for applesauce PLUS eggs so I decided to pull out this little gem.  Ener G egg replacer.  You can find this at your local health foods store.  For 2 eggs I used 3 tsp of the egg replacer mixed with 4 tbs of warm water or milk.Add the egg replacer to the creamed butter and sugar.  Next up, 3 1/2 smashed bananas and 1/2 tsp vanilla extract.1/4 cup unsweetened applesauce.Add in those dry ingredients that you set aside earlier.

Then fold in 1/2 chocolate chips.  I used mini semi-sweet ones.  I LOVE these!!  They are my new favorite kind of chocolate.  Since they are smaller, it seems like every bit is super chocolatey!! Use a regular size ice cream scoop to fill your muffin tin that you’ve lined with cupcake papers.I love having help for this part.And here is the yummy deliciousness!!!  The original recipe that I saw on Pinterest drizzled a glaze on top.  I opted not to this time….I may try that on the next go around.Like everything else that is sweet around this house, these did not last long. I LOVED the chocolate flavor AND the fact that these are NOT going to kill my waist size!!

PRINT RECIPE

Gluten and Egg Free Chocolate Chocolate Chip Banana Muffins
adapted from Skinny Taste

3 1/2 ripe medium bananas, mashed
1/4 cup unsweetened apple sauce
1 1/4 cups All Purpose Gluten Free Flour (or regular all-purpose flour)
1/4 cup unsweetened cocoa powder
3/4 tsp baking soda
1/4 tsp salt
3/4 tsp xanthan gum (leave this out if you are not making them gluten free)
2 tbsp softened butter
1/3 cup sugar
3 tsp Ener G egg replacer mixed with 4 tbsp warm water or milk (or 2 large egg whites)
1/2 tsp vanilla extract
1/2 cup chocolate chips

Preheat oven to 325 degrees.  Line a muffin tin with 12 liners.
In a medium bowl, combine flour, cocoa powder, baking soda, salt, and xanthan gum (if using).  Whisk and set aside.
Cream butter and sugar together in a bowl with an electric mixer.  Add prepared egg replacer (or eggs), bananas, apple sauce, and vanilla.  Beat at medium speed until thick.
Add in the flour mixture on low speed until combined.  Fold in chocolate chips.  Using an ice cream scoop, scoop the batter into the prepared muffin tin.
Bake for 30 minutes or until a toothpick inseted in the center comes out clean.
For the glaze, combine 2 tbsp confectioner’s sugar and 1/4 to 1/2 tsp water. Drizzle over each muffin.
Enjoy!!

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{ 9 comments… read them below or add one }

Kristee Dowling September 7, 2011 at 7:31 am

Yum! Wish I had one with my coffee this morning.

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Theophanie September 7, 2011 at 10:16 pm

These sound so good! I was excited until I realized my husband is allergic to bananas, but, he goes to work. :)

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Hope Sewell September 9, 2011 at 5:55 pm

My husband can’t eat bananas either!! 😉 But me and the kids LOVE’em!!

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Hope Sewell September 9, 2011 at 5:56 pm

Missed you Wednesday! Hope Dantz is feeling better.

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Darby September 8, 2011 at 9:10 pm

Yum… and I’m repinning these on pinterest too! :) Can’t wait to try! I don’t have the GF flour but I have almond and coconut flour… may try a mixture of those two!?!

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Hope Sewell September 9, 2011 at 5:55 pm

Would LOVE to hear how that version turns out! Hope you and yours are doing well!

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nicolette @ momnivore's dilemma September 9, 2011 at 2:01 am

I’m GF too. For your readers that are GF, casein and soy proteins may also be problematic. Coconut oil and ghee are good butter subs, and the chocolate chips from Enjoy Life are soy-free.

There really needs to be this type of cooking on the Food Network. I’m going on 2 years GF, and there was such a learning curve.

What would we do with Bob’s Red Mill???

Thanks for sharing! {saw u at Shabby Cottage}

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Hope Sewell September 9, 2011 at 5:54 pm

I totally agree!!! Would really like to see some GF cooking on the Food Network. It really would help take some of the guess work out of a special diet. And maybe help to make it not be quite so overwhelming. LOVE Bob’s Red Mill!! thanks for stopping by!

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April September 9, 2011 at 10:16 pm

Hope I love this..looks so so yummy!! I’ll definitely be whipping it up ASAP:) Thx for sharing!

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