Gluten Free Banana “Brownie” Muffins
I call these gluten free banana “brownie” muffins because of the texture of the muffins is very similar to brownies. The bananas are added not just for flavor but to keep these muffins moist and light. Although these muffins are healthy, the chocolate will help convince everyone that they don’t lack in taste. The bananas and the cocoa powder blended together in this recipe make for truly delicious muffins. – The Accidental Chef
Ingredients:
- 4 medium bananas, mashed
- 1 1/4 cups gluten-free all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1 cup of vegan butter – Earth Balance
- 1 cup of water
- 1/3 cup dark brown sugar
- 2 large egg whites
- 1 tsp vanilla extract
- 1/2 cup semi sweet mini chocolate chips
Directions:
Preheat oven to 325°. Line a muffin tin with 12 liners. In a large mixing bowl cream butter and sugar with an electric mixer. Add the wet ingredients: egg whites, bananas, vanilla, and beat at medium speed until the ingredients have thickened.
In another bowl, combine flour, cocoa powder, baking soda and salt with a wire whisk.
Add this mixture to wet mixture, add the cup of water, then blend at slow speed until everything is fully mixed. Fold in chocolate chips and pour batter into muffin tins.
Bake on the center rack for 30 minutes, or until a toothpick inserted in the center comes out clean.
Serves: 12 | Calories per serving: 252 | Fat: 8 g | Carbs: 30.8 g| Net Carbs: 27.9 g | Protein: 1.9 g
