Banana Chocolate Chip Muffins

In Bake, Gluten-free, The Unlikely Cook on March 30, 2010 at 1:24 am

  1. Sift together 2 cups of gluten-free flour (1 cup rice flour, 1/2 cup potato starch, 1/4 cup almond flour and 1/4 cup tapioca starch), 1 tablespoon of baking powder and 1 teaspoon of salt.
  2. In a separate bowl, whisk in 1 egg white, 1/4 cup sugar, 1 cup almond milk, 3 tablespoons of sunflower or safflower oil and 3 ripe mashed bananas.
  3. Fold in the dry ingredients with the wet ingredients. Add about a handful of dairy-free chocolate chips and almonds. Mix the batter till it’s smooth.
  4. Scoop into waxed muffin cups and bake in a preheated oven at 150°C for 30 minutes (or till it is light brown).
  5. Serve with your favorite tea or coffee.

Sweet Treat for Manuela 

(Has egg yolks.)

Sift together: 1 3/4 cup gluten-free flour, 1 1/2 teaspoon of baking powder, and 1 teaspoon salt.

In a separate bowl, whisk:

  • 1 large egg and an egg yolk
  • 1 3/4 cup of coconut sugar
  • 3/4 cup Nuttlex butter
  • 3 tablespoons of sunflower oil
  • 3/4 cup almond milk
  • 1 tablespoon of rum (I used Tanduay)

Gradually combine the dry ingredients and the wet ingredients till you get a smooth batter. Pour in a greased baking tray and cook in a preheated oven at 160°C for 45 minutes, or till nothing sticks to the toothpick when you prick it. Dust lightly with confectioners sugar (optional).


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