Recipe: Gluten-Free Chocolate Banana Zucchini Muffins

by Carrie

in Muffins, Vegetables

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If you’re looking for the Gluten-Free Chocolate Swirl Cake recipe, click here.

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Do you like muffins?

I do!

Recently, I found Robin Hood gluten free flour blend at London Drugs and was excited to give it a try.

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The price of the bag was quite good ($6.99) and I was hoping it would be a flour blend that I could add to my cupboard.

Right away I whisked up a pancake batter and though the pancakes were not the best ever, I knew I could play with this gluten free flour and come up with good recipes.

In gluten free baking I find you have to be creative with the moisture added to recipes because sometimes gluten free baking can be dry. What could be better than bananas, buttermilk and zucchini added to the dry ingredients?

Oh, ya chocolate.

Now chocolate will not add a lot of moisture but it sure tastes great, right?

You will notice on the recipe that I used a frozen banana. Frozen bananas whip up great and add a creaminess to batters. I freeze the whole bananas as soon as I purchase them. To use, remove from freezer and let unthaw for 5 minutes.

These muffins rose wonderfully and were light and fluffy in texture.

I hope you give this recipe a try! (If you do, make sure you post in the comments below or on our community Facebook page!)

Recipe: Gluten-Free Chocolate Banana Zucchini Muffins
Ingredients:

1 frozen banana
1 1/4 cup grated zucchini
1/2 cup brown sugar
1/4 cup white sugar
1 tsp baking soda
1 tsp baking powder
1/4 tsp xanthan gum
1 large egg
1/4 cup canola oil
pinch of salt
1 cup Robin Hood gluten free flour blend
1/2 cup cocoa powder
1/2 cup buttermilk
optional 1/2 cup Enjoy Life mini chocolate chips

Preheat oven to 375 degrees.

Line 12 muffin cups with paper muffin liners.

In a medium bowl, beat egg and slightly unthawed banana with a hand mixer until smooth.

Add sugars and oil and beat again.

In a small bowl whisk the gluten free flour, salt, cocoa, baking soda, baking powder and xanthan gum.

Add dry ingredients to wet and mix on low speed. You will find batter to be quite thick.

Add the buttermilk and beat on low speed until smooth.

Stir in grated zucchini.

Scoop muffin batter equally amongst the 12 muffin cups.

Bake for 20 minutes.

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For other great recipes your kids will love, grab a copy of my new cookbook, which contains 55 other delicious recipes your kids and the rest of your family will loveā€¦ all absolutely gluten-free.

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{ 6 comments… read them below or add one }

Melanie August 13, 2013 at 3:55 pm

Hey I love the look and sound of these muffins and have been trying to find Robin Hood GF flour here in Calgary… Haven’t seen it in my local stores so can you tell me where you bought it please? And if you mentioned it in a previous post, sorry, I missed it! Thanks! I love your recipes!

Melanie August 13, 2013 at 3:57 pm

Oops just now noticed the London Drugs note… sorry!

Michaela September 2, 2013 at 2:34 pm

I use Buckwheat flour and they taste delicious!

Melissa September 14, 2013 at 5:30 pm

The only thing I have to say — aside from how delicious these look — is to be aware that GF flours, and the majority of GF products, use flours/starches that are actually higher in glycemic index than the wheat flour/wheat derivatives… If you are diabetic, you really have to be even more acutely aware of what the GI of these alternative flours/starches are….

Carolyne October 10, 2013 at 9:42 pm

These muffins are fantastic! I subbed the sugar for xylitol and the buttermilk for coconut milk and they turned out delicious! Thanks so much for the fantastic recipe!

Cindy October 29, 2013 at 9:51 pm

Just made these and WOW they are awesome! I added an extra banana because I was short on zucchini and had to substitute guar gum and they still turned out great!

Thank you for your recipes…you have gave me hope ;)

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