Gluten-Free Chocolate Banana Marbled Muffins
The recipe Gluten-Free Chocolate Banana Marbled Muffins can be made in approximately 45 minutes. This gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe serves 9 and costs 34 cents per serving. This side dish has 230 calories, 3g of protein, and 13g of fat per serving. Head to the store and pick up cinnamon, unsweetened cocoa powder, olive oil, and a few other things to make it today. This recipe from Jeanettes Healthy Living has 645 fans. All things considered, we decided this recipe deserves a spoonacular score of 39%. This score is rather bad. Try Gluten-Free Marbled Chocolate Banana Quick Bread, Gluten-free marbled banana bread, and Chocolate Peanut Butter Banana Muffins (Gluten Free + Refined Sugar Free) for similar recipes.
Servings: 9
Ingredients:
1 teaspoon baking powder
1 teaspoon baking soda
1 cup mashed ripe bananas ( - 2 bananas)
1/2 teaspoon cinnamon
1 egg
1/2 cup oat flour
1/2 cup olive oil
1/4 cup potato starch
1/2 teaspoon salt
1/4 cup sorghum flour
1/2 cup organic sugar
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla
Equipment:
muffin tray
oven
measuring cup
butter knife
bowl
toothpicks
Cooking instruction summary:
Preheat oven to 350 degrees. Line 9 muffin tins with paper liners.Beat together olive oil, sugar and egg; add bananas and vanilla, and beat until smooth. Soft together oat flour, sorghum flour, potato starch, baking soda, baking powder, salt and cinnamon. Add to wet mixture and beat until combined. Scoop out 1 cup of batter into a small bowl and mix in cocoa powder. Using 1/4 cup measuring cup or large spoons, alternately pour plain batter and chocolate batter into muffin tins, letting layers form naturally. Fill cups just about to the top. Use a butter knife to swirl the batter a little in each muffin tin.Bake for 15-20 minutes until toothpick comes out clean.
Step by step:
1. Preheat oven to 350 degrees. Line 9 muffin tins with paper liners.Beat together olive oil, sugar and egg; add bananas and vanilla, and beat until smooth. Soft together oat flour, sorghum flour, potato starch, baking soda, baking powder, salt and cinnamon.
2. Add to wet mixture and beat until combined. Scoop out 1 cup of batter into a small bowl and mix in cocoa powder. Using 1/4 cup measuring cup or large spoons, alternately pour plain batter and chocolate batter into muffin tins, letting layers form naturally. Fill cups just about to the top. Use a butter knife to swirl the batter a little in each muffin tin.
3. Bake for 15-20 minutes until toothpick comes out clean.
Nutrition Information:
covered percent of daily need
