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Chocolate Covered Banana Muffins
Rate Chocolate Covered Banana Muffins
# of Servings: 24
Recipe Created By: Meg Falciani
3 med bananas
1 cup sugar
3 Tbsp oil
3/4 cup rice or other safe milk
2 Tbsp vanilla extract
1 1/2 cups sorghum flour
1 cup plus 2 Tbsp gluten-free flour mix (see below)
1 tsp salt
3 1/2 tsp baking powder
2 Tbsp Ener-G Egg Replacer, dry mix (optional)
1 10 oz bag mini chocolate chips
2 Tbsp shortening (optional)
1 cup (approx 1/2 bag) chocolate chips (optional)
Preheat oven to 350 °F. Grease/flour muffin tins, or line with cupcake papers.
Peel and put bananas in a mixing bowl. Add sugar, and mash until a paste. (It doesn't need to be totally smooth, small chunks are fine. The sugar acts as an abrasive and helps mash the banana faster.) Add oil, milk, and vanilla, and stir to combine.
In a separate bowl, combine sorghum flour, 1 cup of GF flour mix, salt, DRY egg replacer and baking powder.
In a third bowl, stir contents of bag of chocolate chips with the 2 Tbsp of flour mix. Make sure all the chips are coated; if they are not coated with the flour, the will sink to the bottom of the muffin. (If you don't want to wash another bowl, carefully open the end of the bag, add flour, turn the edge down to re-close and shake until all the chips are coated.)
Add the flour mixture to the banana mix. Stir until nearly combined. Add chocolate chips and stir until there is no obvious dry flour (lumps are OK). Portion into muffin pans, and bake approx 20 min or until skewer comes out clean.
Let cool in pans about 10 min. Remove from pan, and let cool completely.
In a double boiler (or microwave) chocolate and shortening together. Drizzle on top of muffins.
This will also make mini-loaves. Grease/flour pans (or use disposable foil pans) and bake for 30-40 minutes. I don't recommend making a large (8 or 9 inch) loaf.
Make sure your ingredients are free of the allergens you're avoiding. With proper ingredients, this recipe can be Top 8 (including soy oil/lecithin) plus corn free at the same time.
For gluten-free flour mix, I used equal parts rice flour and potato and tapioca starches. I pre-make it in large quantities and store it, but if you're making it as you go, you'll need 1/3 cup of each flour/starch. Substitute your favorite gluten-free mix if you prefer. If you wish to use wheat flour, substitute 2 1/2 cups plus 2 Tbsp wheat flour for the sorghum and gluten-free blend.
I use plain rice milk, but any "milk" liquid (cow, soy, rice, hemp, or Dari-Free) will work. You can use plain or vanilla flavored milks, but I don't recommend using chocolate milk, as it will make an "off" color. If you use Dari-Free, make it to the "normal" concentration.
I have used canola and corn oil for this recipe - any neutral tasting oil will do.
If avoiding corn, use the variation to omit the EnerG Egg Replacer as that has corn derivatives. The egg replacer helps add a small amount of leavening to the finished product. For a denser muffin, omit. Instead of plain water, the vanilla is the liquid for it but they are not mixed together to prepare. Do not omit the vanilla if omitting the egg replacer powder.
Use dairy, egg, soy, corn, wheat/gluten, and/or nut/peanut free ingredients as needed.
Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions
There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions
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Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions
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