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Nothing shouts ‘it’s the weekend’ like the smell of freshly baked muffins! And when it comes to making them, you should be able to whip them up quickly so you can fill your house with the smell of baking first thing on Saturday morning.
Some gluten free muffins can be quite dry but in this recipe we use coconut oil and eggs that keep them moist and fudgy. Now as you might have guessed from the title these chocolate muffins have banana in them, so if you don’t like bananas then perhaps this isn’t the recipe for you!
This is a great recipe to make with children, it’s something that I’ve made with my nephew and his friends and they loved it as there is lots of stirring and mashing! My friend’s mother gave me an amazing bit of advice for baking with children; she told me to weigh all the ingredients first and put them in different bowls so that everything is ready to go and the children can just enjoy all the mixing fun!
The cupcakes are made with almond flour, coconut flour, eggs, chocolate powder, chocolate chips and maple syrup. As we use almond flour they are not nut free but you can substitute the almond flour for a nut and gluten free flour.
Honey or maple syrup?
The original recipe uses honey for sweetening, but I am not a huge fan of honey so I use maple syrup instead. This is just personal preference but you can use whichever one you have in the cupboard!
Heat oven to 175° C
Line a muffin tin with 12 liners.
In a large bowl mash the bananas into a puree.
Add the maple syrup and vanilla to the bananas and stir. Then add the eggs and oil and mix until well combined.
In another bowl add the almond flour, coconut flour, cocoa powder, baking soda and salt, mix together and then add the chocolate chips. Make sure the ingredients are well combined.
Spoon equal amounts of the mixture into the muffin liners.
Bake for 18 minutes.
Let the muffins cool for at least 5 minutes before eating.
To see the original recipe from Texanerin Baking click here