Last month, I purchased a bag of Cup4Cup's new gluten free, dairy free Wholesome Flour and made banana muffins with it. You can view the recipe here. My whole family enjoyed the muffins, but my daughters asked me to add Mexican chocolate the next time I made them. Isn't everything better with chocolate?
This morning, I made 12 mini muffins and 12 regular size muffins.
If you don't have a mini muffin pan, this recipe will make 15 or 16 regular size muffins.
The minis didn't brown as much and they are never as moist in the middle, but they still tasted great, and they are just so adorable!
This recipe makes a lot of muffins, but they freeze beautifully. I usually defrost each muffin for a minute in the microwave, and they are ready to eat.
I do have another recipe for Mexican Chocolate Banana Muffins on my blog, but I prefer this recipe, because it tastes great and contains Cup4Cup Wholesome Flour, which is high fiber and non-GMO. The wholesome flour blend contains brown rice flour, white rice flour, ground golden flaxseed, rice bran, and xanthan gum.
Mexican Chocolate Banana Muffins
Ingredients
280 grams (2 cups) Cup4Cup Wholesome Flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1 tsp cinnamon
1 3/4 C mashed ripe bananas (about 4 large bananas)
1 C (218 grams) light brown sugar - packed
1/2 C plain Greek yogurt or plain lowfat kefir - room temperature
1/4 C unsalted butter - melted and cooled
1 large egg - room temperature
2 tsp pure vanilla extract
2.7 ounces (about 1/2 cup) Mexican chocolate -- chopped
Directions
Preheat oven to 350 degrees and grease muffin pans.
In a medium size bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
In a large bowl, combine the bananas, brown sugar, yogurt, butter, egg, and vanilla extract. Stir well, then slowly add in the dry ingredients, mixing until just combined. Gently stir in the Mexican chocolate.
Fill your mini muffin pan using a slightly heaping 1T cookie scoop or measuring spoon. Fill the cups in the regular muffin pan about 3/4 full.
Bake the minis for 13 minutes, and the regular muffins for 23 minutes, or until a knife or toothpick inserted into the middle of the muffins comes out clean.
Store at room temperature or freeze the leftovers.
Recipe Notes
I used Taza Mexican chocolate that I purchased at Whole Foods. It is gluten, dairy, and soy free. If you can't find Mexican chocolate, you could use 1/2 cup of mini chocolate chips.
To make these muffins dairy free, use coconut oil (melted and cooled) instead of the butter, and dairy free So Delicious Greek style yogurt.
I purchased my bag of Cup4Cup Wholesome Flour from Williams-Sonoma. I ordered it online because I had a coupon for 15% off + free shipping. Locally, you can purchase Cup4Cup products at the Williams-Sonoma locations in Winter Park or the Mall at Millenia. I have been using Cup4Cup's original flour blend since it was first released, and it has become my favorite gluten free all-purpose flour. It contains cornstarch, white rice flour, brown rice flour, milk powder, tapioca flour, potato starch, and xanthan gum.
Important information about Cup4Cup Wholesome Flour from the back of the bag - Wholesome Cup4Cup flour's performance, taste and texture is similar to whole wheat flour, resulting in hearty and nutritious baked items. Due to the high fiber content, recipes may need to be adjusted slightly like you would with whole wheat flour by adding a bit more liquid or fat.
Linked to: Gluten-Free Wednesdays
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