Gluten-Free Banana Chocolate Muffins
Updated April 10, 2023
- Total Time
- About 45 minutes
- Prep Time
- Advance preparation: These keep for a couple of days out of the refrigerator, for a few more days in the refrigerator, and for a few months in the freezer.
- Rating
- Comments
- Read comments
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Ingredients
- 75grams (approximately ½ cup) buckwheat flour
- 75grams (approximately ¾ cup) almond powder (also known as almond flour)
- 140grams (approximately 1 cup) whole grain or all-purpose gluten free flour mix
- 32grams (approximately 6 tablespoons) dark cocoa powder
- 10grams (2 teaspoons) baking powder
- 5grams (1 teaspoon) baking soda
- 3½grams (rounded ½ teaspoon) salt
- 100grams (approximately ½ cup) raw brown sugar or packed light brown sugar
- 2eggs
- 75grams (⅓ cup) canola or grape seed oil
- 120grams (½ cup) plain low-fat yogurt or buttermilk
- 5grams (1 teaspoon) vanilla extract
- 330grams ripe bananas (peeled weight), about 3 medium, mashed (1¼ cups)
- 115grams (about ⅔ cup) semi-sweet or bittersweet chocolate chips or chopped bittersweet chocolate
Nutritional analysis per serving (16 servings)
205 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 4 grams polyunsaturated fat; 27 grams carbohydrates; 3 grams dietary fiber; 13 grams sugars; 4 grams protein; 163 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees. Oil or butter muffin tins. Sift the dry ingredients into a large bowl. Pour in any bits that remain in the sifter.
- Step 2
In another large bowl or in the bowl of a standing mixer fitted with the whip attachment beat together the oil and sugar until creamy. Beat in the eggs and beat until incorporated, then beat in the yogurt or buttermilk, the vanilla and the mashed bananas. Add the dry ingredients and mix at low speed or whisk gently until combined. If using a mixer, scrape down the sides of the bowl and the beaters. Fold in the chocolate chips.
- Step 3
Using a spoon or ice cream scoop, fill muffin cups to the top. Place in the oven and bake 30 minutes, until a muffin springs back lightly when touched. Remove from the heat and if the muffins come out of the tins easily, remove from the tins and place on a rack. I like these best served warm, but if they don’t release easily allow them to cool, then remove from the tins.
Private Notes
Comments
If you aren't concerned about gluten, you can replace the buckwheat flour and gluten free flour mix with 1 1/2 cups of your regular baking flour.
These are the best "healthy" muffins I've ever had, and they are truly healthy with the perfect balance of flavors & degree of sweetness for my taste (not very sweet). I logged them into MyFitnessPal and they came out at 173 calories each, 17 regular sized muffins.
I used coconut oil instead of canola, which added a nice flavor.
Be careful - mine were perfectly done in 20 minutes, 30 would have been way overcooked.
I have made this 4-5 times now and love them. Not too sweet, but definitely a treat. But I have never been able to cream the oil and sugar. All I ever get is oily sugar no matter how long I whip it with my standing mixer. Doesn't seem to matter in the end, as I love the muffins, but I wonder if anyone else has this problem.
These are fantastic! Note in step !: Sift the dry ingredients into a large bowl, add- exclude brown sugar (it will be mixed w/oil in step 2. I baked for 24 minutes, as they continue to cook during cooling process.
Delicious, moist muffins! Baked for the whole 30 mins. Bumped up the amount of chocolate chips and used melted butter. A keeper!
20 minutes was plenty of time for these!