Recently, my husband has gotten really into eating bananas. All things considered, this is a pretty good turn of events. They’re healthy and inexpensive and inspire quick clean-up (while he may leave wrappers sitting on our counter, he’ll always get rid of the banana peel). It does have one significant downside, though: I haven’t been able to make all of my banana baked goods! We’ve been going through the whole bunch, so I haven’t had any sad brown bananas begging to be cooked into something tasty. This week, I said enough is enough. We bought new bananas when we still had some on our banana hanger, and I instructed him to use those new ones. Dag-nabbit, I was going to bake!
More than just wanting to bake, I had a specific recipe in mind. Back in high school, one of my friends would make these absolutely delicious chocolate banana muffins. They were so rich and moist, and were the perfect breakfast for going to see the sunrise on the beach. Of course, that recipe is sitting somewhere at my parents’ house, so I had to turn to Google. I quickly found something that looked promising…and then I noticed the nutritional information. All I could say was yikes!
Unsurprisingly, I was still motivated to make some double chocolate banana muffins, but I knew that I needed to make them more healthful. I made them gluten free and vegan, and cut the sugar and fat significantly. And you know what? These are just as moist and satisfying as those muffins we baked years ago. They are super chocolately, and make an indulgent addition to breakfast while still getting your day off to a healthy start. And my husband? As soon as he tasted these muffins, he promised to leave me more bananas to bake with if I agreed to make them again!
Double Chocolate Banana Muffins: Gluten Free & Vegan
Adapted from Taste of Home
- 1 1/4 cups gluten free flour, with xanthan gum
- ¼ cup cocoa powder
- ½ tsp salt
- 1 tsp baking soda
- ¼ tsp baking powder
- 2 large ripe bananas
- 1/3 cup unsweetened apple sauce
- 1 tbsp flaxseed, dissolved in 3 tbsp warm water
- 1 tsp vanilla
- ½ cup sugar
- ½ cup chocolate chips (vegan, if desired)
- Preheat oven to 350, and line a muffin tin with paper liners.
- In a medium bowl, whisk together flour, cocoa powder, salt, baking soda, and baking powder.
- In a large mixing bowl, mash bananas. Add applesauce, flaxseed, vanilla, and sugar, and stir until combined.
- Add dry ingredients into wet ingredients, and stir until just combined.
- Divide batter into 12 muffin cups, and top with chocolate chips.
- Bake for 18-22 minutes, until a toothpick comes out clean.
- Cool completely and store in an airtight container at room temperature.