I was in the mood for muffins and and decided to add a little spice to my Banana Chocolate Chip Muffins. The recipe is almost the same just a couple of additions. Also please note that these muffins are Gluten and Dairy Free! I have been doing a little research on Xanthan Gum and how adding it to gluten free baking can really help with the consistency of the flour. It helps to replicate the structural components of gluten. I added a little to these muffins and I am so happy with how they turned out!
Here’s what you will need :
1/4 cup of canola oil
1/4 cup + 2 tbsp of baking stevia
1 tsp of vanilla extract
1 tsp cinnamon
1 tsp baking soda
1/4 tsp salt
3/4 tsp xanthan gum
1/2 cup of dairy free chocolate
1 cup of Bob’s Red Mills Gluten Free All Purpose Flour
1/2 cup of Bob’s Red Mills Brown Rice Flour
Yields 14 Muffins
Preheat the oven to 350 degrees.
Peel and slice 4 very ripe bananas into chunks. Put them in a large bowl and mash the bananas. Stir in the canola oil. Crack the egg into a small bowl. Beat the egg with a fork. Add the egg, stevia, and vanilla to the banana mixture. Stir in the xanthan gum, cinnamon, baking soda and the salt. Mix in the flour and the chocolate then pour it into the muffin cups. Bake for 18-19 minutes. Enjoy!!