Thursday, November 3, 2016

Banana Cocoa Muffins



Banana and cocoa sounded like a great combination to me.  This is a treat that is not too sweet and could pass for breakfast with a handful of nuts or a slice of cheese--a very kid-friendly breakfast or snack for on-the-go kids.  The bananas should be very ripe, almost black.

Banana Cocoa Muffins
Makes 12 muffins
From The Low Fodmap Cookbook by Diane Benjamin

1 1/2 cups gluten-free flour blend
1/2 cup sugar
1/2 cup cocoa powder
2 tsp baking powder
1/2 tsp salt
1 cup mashed bananas
1 large egg
1/3 cup vegetable oil
1/4 cup non-dairy milk
1 tsp vanilla extract
1/2 cup mini chocolate chips
1/2 cup chopped walnuts

Preheat the oven to 350 degrees.  Line a muffin pan with parchment cups.

In a medium bowl, stir together the flour, sugar, cocoa, baking powder and salt.  In a large bowl combine the bananas, egg, oil, milk and vanilla.  Add the flour mixture, chocolate and nuts.  Stir well.

Fill each muffin cup 2/3 full with batter.  Bake 18-20 minutes until a toothpick inserted into the center comes out clean.  Let muffins cool in the pan before turning them out to a wire rack.  Store in an airtight container for up to 3 days or freeze for up to 3 months.

No comments:

Post a Comment