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!!
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.
This post linked up HERE