Going gluten free doesn’t mean you have to sacrifice taste, or spend a lot of time preparing (prep time here only takes 20 minutes)! And even if you aren’t sensitive to gluten, you’ll still enjoy this yummy combo of chocolate and banana in a muffin fit for that favorite cup o’ Joe or tea.
Using a gluten-free baking mix with brown rice flour as the first ingredient will boost your whole-grain intake (plus you’ll get 175 mg of potassium from the banana). One muffin is just 155 calories, and with only 25 mg of cholesterol, 6 g of fat, 80 mg of sodium, and 11 g of sugar, you can indulge a little.
¼ cup canola oil
½ cup sugar
1 tsp. vanilla extract
2 medium ripe bananas, mashed
1 cup all-purpose gluten-free baking mix
½ cup quinoa flakes*
½ cup cocoa powder
1 tbsp. water
2 tbsps. mini chocolate chips
Preheat the oven to 350 degrees F. Line muffin tins with muffin papers, and spray the papers with cooking spray. In a large bowl, mix together the oil, sugar, and vanilla. Add the bananas and eggs one at a time. Mix well. Stir in the baking mix, cocoa powder, quinoa flakes, and water. Spoon the batter into 14 muffin cups. Top each muffin evenly with mini chocolate chips. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven, and let the muffins cool in the pan for 10 minutes. Remove the muffins from the pan, and allow to cool completely on a wire rack.
*You can also substitute gluten-free oats for quinoa flakes.
Recipe source: www.diabetes.org