Gluten-Free Banana Chocolate Muffins

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These dark chocolate muffins taste more extravagant than they are. Cacao — raw chocolate — is considered by many to be a “super food.” It’s high in antioxidants and an excellent source of magnesium, iron, chromium, manganese, zinc, and copper. It is also a good source of omega-6 fatty acids and vitamin C.


  • 75

    grams (approximately 1/2 cup) buckwheat flour

  • 75

    grams (approximately 3/4 cup) almond powder (also known as almond flour)

  • 140

    grams (approximately 1 cup) whole grain or all-purpose gluten free flour mix

  • 32

    grams (approximately 6 tablespoons) dark cocoa powder

  • 10

    grams (2 teaspoons) baking powder

  • 5

    grams (1 teaspoon) baking soda

  • 3 ½

    grams (rounded 1/2 teaspoon) salt

  • 100

    grams (approximately 1/2 cup) raw brown sugar or packed light brown sugar

  • 2


  • 75

    grams (1/3 cup) canola or grape seed oil

  • 120

    grams (1/2 cup) plain low-fat yogurt or buttermilk

  • 5

    grams (1 teaspoon) vanilla extract

  • 330

    grams ripe bananas (peeled weight), about 3 medium, mashed (1 1/4 cups)

  • 115

    grams (about 2/3 cup) semi-sweet or bittersweet chocolate chips or chopped bittersweet chocolate
  • Nutritional Information
    • Nutritional analysis per serving (16 servings)

      204 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 3 grams polyunsaturated fat; 27 grams carbohydrates; 3 grams dietary fiber; 13 grams sugars; 4 grams protein; 20 milligrams cholesterol; 162 milligrams sodium

    • Note:

      The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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  1. Preheat the oven to 350 degrees. Oil or butter muffin tins. Sift the dry ingredients into a large bowl. Pour in any bits that remain in the sifter.
  2. In another large bowl or in the bowl of a standing mixer fitted with the whip attachment beat together the oil and sugar until creamy. Beat in the eggs and beat until incorporated, then beat in the yogurt or buttermilk, the vanilla and the mashed bananas. Add the dry ingredients and mix at low speed or whisk gently until combined. If using a mixer, scrape down the sides of the bowl and the beaters. Fold in the chocolate chips.
  3. Using a spoon or ice cream scoop, fill muffin cups to the top. Place in the oven and bake 30 minutes, until a muffin springs back lightly when touched. Remove from the heat and if the muffins come out of the tins easily, remove from the tins and place on a rack. I like these best served warm, but if they don’t release easily allow them to cool, then remove from the tins.
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