By now you know that I usually bake with rice flour and sweet rice flour from the Asian market, not with fancy (and more expensive) mixes. But every once in a while I splurge, and play around with recipes. It's a good way to try out a conversion, and sometimes I hit on something wonderful. This is one of those times.
These gluten-free muffins are soft, chewy, tasty, and they have fruit!! The recipe is based on one from my favourite cookbooks in my pre-celiac days; In The Chips, by Peggy Mellody and Linda Rosenbloom (that's an affiliate link, by the way).
Ingredients
2 small or one medium soft bananas, finely chopped but not mushed
1 tsp lemon juice
1 ¾ cups gluten-free flour mixture. Mine was a store-brand multipurpose mix
½ cup sugar
2 ½ tsp baking powder
1 egg
¾ cup milk
1/3 cup oil
50 grams chocolate chips or finely chopped chocolate
Preheat the oven to 400F/200C.
Toss the banana in the lemon juice and set aside. In a separate bowl, mix the flour mixture, sugar, and baking powder. Then add the egg, milk, and oil and blend it all together. Toss in the chocolate and the banana pieces and stir until well blended. The batter will be pretty thick.
Spoon into silicone muffin cups and place them on a cookie sheet. Bake for about 20-25 minutes or until lightly browned. Cool and enjoy. Wow these are good – the bananas and the chocolate go so well together - I wish you could taste them!
Would I make them again with a mix? Yes. But before I do that, I will try them with usual rice flour and sweet rice flour mix -so watch for an update!
See more of my recipe experiments: Clementine Cupcakes and Fruit Cobbler
Take another look at these delicious muffins before you go -aren't they just gorgeous?
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