Chocolate Chip Banana Muffins (Gluten-free, Vegan)
The other day my friend’s facebook post was in regards to baking a loaf of chocolate chip banana bread. Yum, it sounded delicious. I love banana bread, I could eat a whole loaf. I usually don’t put chocolate in it, but, hey, why not (okay, I’m not really asking…) The post inspired me to come up with something for the boys. Now, we all know how much I love my pumpkin spice cake. If you don’t know, I love it a lot, and you should try it because it is really, really good.
Using that as my base, I made these scrumptious muffins, or as Ry calls them, cupcakes. I had a ½ cup of teff flour to use up; we got our Azure order today, with a 25-pound bag of teff, so I wanted this little bit gone. Thus, the measurements are a little different than the pumpkin spice cake. I actually used a bit more flour in this recipe. I then swapped the pumpkin out for mashed banana and omitted the spices.
The recipes are still relatively similar, but the taste is vastly different. I don’t think you’ll be able to keep either one around for long. We made these in Halloween-themed cupcake liners and stuck in toothpicks with spiders and pumpkins on the ends of them. They were festive and tasty and are now gone. Enjoy!
Chocolate Chip Banana Muffins
1-1/3 cup sorghum flour
1/2 cup teff flour
2/3 cups tapioca flour
1/2 cup organic cane sugar
2 teaspoons baking soda
2 teaspoons cream of tartar
1-1/2 teaspoons guar gum
1/2 teaspoon sea salt
2 cups mashed bananas (about 5 bananas)
1/2 cup palm shortening, melted
1/2 cup chocolate chips (I used Enjoy Life)
1 teaspoon apple cider vinegar
1. Preheat oven to 350 degrees.
2. Mix together dry ingredients.
3. In separate bowl, mix mashed bananas with melted palm shortening. Add to dry ingredients and blend.
4. Fold in chocolate chips and apple cider vinegar.
5. Spoon into a muffin tin, about 1/3 cup each.
6. Bake for 20-25 minutes, until done.