I have had very little trouble making gluten-free muffins that tasted yummy. At least when they were fresh. Within a day or two, though, they were obviously ‘old’. Frustrating.
I have experimented a lot with Paleo recipes (grain-free) and was delighted to find a new Chocolate Chip Banana muffin recipe that not only tastes good fresh, but actually improves after it cools down overnight. I do keep them in the fridge or freeze them if they won’t be eaten for several days.
My 3-year old grandson wanted to make Chocolate Chip muffins with me the other day. We first made Orange Cranberry Muffins, which he enjoyed, but still insisted we needed Chocolate Chip Muffins. So we made them. And he ate. Several. He’s a little guy, so 2-3 muffins is a big deal! We did share, but I think he got a lot more than 1/2. Today I had 3 grandchildren here, and so 3 more disappeared as their pre-naptime snack.
Because I have changed the recipe to suit us, I will give you my version as well as the link to the original version. Enjoy.
Chocolate Chip Banana Muffins
3 medium very brown bananas
3 egg yolks
3 TBS melted butter or olive oil
1/4 cup real maple syrup
2 tsp Apple Cider Vinegar
2 tsp gf vanilla extract
1 tsp baking soda
1/2 tsp sea salt
2 1/2 cups of almond flour
2 TBS of coconut flour
2 tsp of cinnamon
3 egg whites
1 – 1 ½ cups chocolate chips (or blueberries)
The original recipe that I’m using comes from http://thecoconutmama.com/2012/01/grain-free-flat-bread/. I am experimenting with various flours, and mine may not always be grain free, but for now, this recipe is grain free.
I was intrigued with the idea of making one bun at a time. Anyone who has eaten gluten-free knows that baked products are best fresh. But I can’t make just one… I usually quadruple the recipe to make a whopping four buns!
I LOVE the short list of ingredients. If you’re like me, and spend most of your grocery-shopping time reading ingredients, you know that you ought to be given a degree at the end of many lists just for successfully pronouncing all the ingredients. What is all that stuff!! If I can’t pronounce it, I don’t think I want to eat it!!
I love how quick this is. No kneading, no rising. I can decide we need buns and have them in less than ½ hour.
We like coconut in this house. There is a coconut taste to these buns. I haven’t tried them with NO coconut flour, but I have tried them with half coconut flour and half quinoa flour. I have also added a few herbs to make it more savory.
- 1 1/2 Tablespoons Coconut Flour
- 1 Tablespoon Coconut Oil, melted
- 1 Egg
- 1/4 Teaspoon Sea Salt
- 1/4 Teaspoon Baking Powder
Preheat oven to 350 degrees. Mix coconut flour, sea salt, and baking powder together until combined. Add egg and melted coconut oil and mix well. Let better sit for a few minutes to allow the flour to absorb the liquid. Put half the batter on parchment-lined baking pan and use a spatula to spread batter into a circle the size of a bun. Repeat using the rest of the batter. Bake for 10 minutes or until golden brown.
Note: The Coconut Mama suggests that you can replace 1/2 Tbsp of coconut flour with 1 Tbsp of almond flour. I haven’t tried that, but did replace 1/2 Tbsp of coconut flour with quinoa flour this morning, with good results.