Chocolate Banana Mini Muffins With Soft Toffee Center
"In an effort to go gluten-free, although a huge bread/cake lover, I decided to try out one of the various gluten-free flours, Quinoa. This is my second attempt at this muffin. It's getting better, but could still use more chocolate than the original recipe (even though I added an additional 1/4 c of chocolate chips!). Enjoy and please give feedback on variations you try. This is still a work in progress!"
- Ready In:
- 22mins
- Ingredients:
- 13
- Yields:
-
36 mini muffins
- Serves:
- 12
ingredients
- 1⁄4 cup unsalted butter
- 1⁄2 cup water
- 1⁄4 cup cocoa powder
- 1⁄4 cup mini chocolate chip
- 2⁄3 cup sugar
- 1 1⁄4 quinoa flour
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2 eggs, separated
- 1⁄2 teaspoon vanilla
- 2 very ripe bananas
- 36 pieces soft toffee
directions
- Preheat oven to 375 degrees.
- Place butter, chocolate chips in a saucepan and warm gently.
- Once mixture starts to melt, add water, whisking constantly.
- Once mixture is completely combined, remove from heat, add cocoa powder and let cool.
- Meanwhile, sift together flour, sugar, baking powder, baking soda and salt.
- Once chocolate mixture is cooled, add egg yokes, vanilla, smashed bananas and whisk until smooth.
- Add chocolate mixture to dry ingredients and blend until smooth.
- Beat egg whites until stiff and gently fold into batter.
- Spoon batter into mini muffin tin lined with mini paper cupcake liners.
- Drop a small piece of soft toffee into the center of each muffin (can be visible or you can push to the center of the muffin).
- Bake each batch for 7 minutes or until toothpick inserted into the center of a muffin comes out clean, being careful not to over bake.
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