gluten free and no added sugar chocolate muffins
Ingredients
• 1 and 1/2 cups (345g) mashed bananas (about 4 medium or 3 large ripe bananas)
• 1/3 cup (113g) honey (or maple syrup or agave)
• 1 large egg, at room temperature
• 1/4 cup (56g) coconut oil, melted (or vegetable oil, olive oil, or melted butter)
• 1 teaspoon pure vanilla extract
• 1 cup (130g) gluten free flour (spooned & leveled)
• 1/2 cup (41g) natural unsweetened cocoa powder (or dutch-process)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (180g) dark chocolate chips
Instructions
1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
2. In a medium bowl, mash the bananas up using a fork.* Try to mash up any large lumps. Once mashed, whisk in the honey, egg, coconut oil, and vanilla extract until combined. Set aside.
3. In a large bowl, whisk the flour, cocoa powder, baking powder, baking soda, and salt together.
4. Pour the wet ingredients into the dry ingredients and whisk until everything is combined. Fold in the chocolate chips, reserving some for the tops of the warm muffins.
5. Spoon the batter evenly into each cup or liner, filling each all the way to the top.
6. Bake for 5 minutes at 425°F (218°C); then, keeping the muffins in the oven, reduce heat to 350°F (177°C) and continue baking for another 15-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20-21 minutes, give or take. (For mini muffins, bake 11-13 minutes at 350°F (177°C) the whole time.)
7. Press any remaining chocolate chips into the tops of the warm muffins. Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to continue cooling, or enjoy warm.
8. Muffins stay fresh covered at room temperature for a few days, then transfer to the refrigerator for up to 1 week.
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Gluten-free baking has become increasingly popular due to the rising awareness of gluten intolerance and dietary preferences. These chocolate muffins not only cater to that need but also focus on health without sacrificing taste, as they contain no added sugar. The primary sweeteners, mashed bananas and honey (or maple syrup), contribute natural flavors and moisture to the muffins while keeping them soft and delicious. When it comes to gluten-free flour, options like almond flour or a pre-mixed gluten-free blend can be used for varying flavor profiles and textures. The use of dark chocolate chips enhances the overall experience, bringing a rich, bittersweet taste that complements the sweetness of bananas beautifully. Adding nuts or seeds provides an extra crunch and nutritional benefits, making these muffins versatile for many dietary needs. For those looking to customize further, ingredients like shredded coconut or spices (cinnamon, for example) can elevate the flavors, making every batch unique. These muffins are not only easy to bake but also quick to prepare, making them a great option for busy mornings or as a wholesome midday treat. To save time, consider making a larger batch and freezing extras for later enjoyment, ensuring you always have a healthy snack on hand.
