Gluten Free Chocolate Chocolate Banana Oat Muffins

Name: Gluten Free Chocolate Chocolate Banana Oat Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12 serving(s)
Ingredients: 1 cup oats (gluten free); 1/2 cup brown rice flour; 1/4 cup tapioca starch; 1/4 cup potato starch; 1/4 cup quinoa; 1/4 cup flax seed; 1 ounce chia seeds (two tablespoons); 1/4 cup cocoa; 1/2 cup brown sugar; 1 1/2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon guar gum; 1/4 teaspoon salt; 1 egg, room temperature; 2 cups ripe bananas (4 to 6 bananas); 1/3 cup butter, melted; 1/2 cup chopped walnuts; 1 cup chocolate chips

Submitted by Chef 616082

"A healthy and tasty muffin that freezes well. This is a gluten free revision of recipe 8845."

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Ready In:: 40mins
Ingredients:: 18
Serves:: 12

ingredients

1 cup oats (gluten free)
¹⁄₂ cup brown rice flour
¹⁄₄ cup tapioca starch
¹⁄₄ cup potato starch
¹⁄₄ cup quinoa
¹⁄₄ cup flax seed
1 ounce chia seeds (two tablespoons)
¹⁄₄ cup cocoa
¹⁄₂ cup brown sugar
1 ¹⁄₂ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon guar gum
¹⁄₄ teaspoon salt
1 egg, room temperature
2 cups ripe bananas (4 to 6 bananas)
¹⁄₃ cup butter, melted
¹⁄₂ cup chopped walnuts
1 cup chocolate chips

directions

Combine brown rice flour, tapioca starch, potato starch, cocoa, baking powder, baking soda, guar gum and salt in a large bowl.
Grind oats, quinoa, and flax and chia in a coffee grinder until very fine. Add to dry ingredients and mix well.
In another bowl beat banana's until smooth, add brown sugar, egg and melted butter and beat well.
Add banana mixture to dry ingredients. Mix well. Stir in extra's (chocolate chip, nuts etc).
Let dough sit for 30 minutes.
Fill greased muffin cups almost full.
Bake at 375 for 20 to 25 minutes, or until top springs bake when lightly touched or toothpick inserted in centre comes out clean. Let sit in pan for five minutes then remove to rack to finish cooling.

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Reviews

Thanks for the recipe. I am always looking for good gluten free recipes for my son. Nice flavour and not too sweet like most muffins.

hgravel

RECIPE SUBMITTED BY

Chef 616082

Our family is gluten, dairy, corn, soy and nightshade free and feel much better for the diet change. I decided early on to make cooking and baking a hobby so I wouldn't feel hard done by having to make everything from scratch. Our diet is so much better now. I'm thankful to this and other recipe sites and the many living without bloggers for their great ideas and inspiration. I've chosen not to become a premium member so thank you everyone for reviewing my recipes. I hope they were helpful. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg"> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">

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