Gluten Free And Vegan Double Chocolate Banana Muffins

Garbanzo bean flour is a great way to add a bit of fiber and protein to any treat. I put it in these gluten free and vegan double chocolate banana muffins, and they turned out great. 

The chocolate flavor is there, as the muffins themselves are chocolate and there are chips inside and on top, and these muffins are moist, as well. They are best eaten fresh, and they are the perfect addition to your breakfast, as they have the healthy, garbanzo bean flour in them.

Gluten Free And Vegan Double Chocolate Banana Muffins

• 3/4 Cup Sugar
• 2 Bananas, mashed
• 1/2 Cup Applesauce
• 1/2 Cup Water
• 1 teaspoon Vinegar
• 1/2 Cup Brown Rice Flour
• 1/2 Cup Chickpea Flour
• 1/4 Cup Cornstarch
• 1/4 Cup Cocoa Powder
• 1 teaspoon Baking Soda
• 1/2 teaspoon Xanthan Gum
• 1/4 teaspoon Salt
• 1 Cup Chocolate Chips

1. Preheat oven to 350 degrees.
2. In a medium bowl, whisk together flours, cornstarch, cocoa, baking soda, xanthan gum and salt.
3. In a larger bowl, combine sugar, mashed banana, applesauce, water and vinegar.
4. Add dry ingredients into wet and mix just until combined.
5. Fold in half of the chocolate chips.
6. Grease a 12 cup muffin tin and scoop batter into the holes. Sprinkle remaining chocolate chips on top.
7. Bake for 22 to 27 minutes.
8. Best when eaten fresh.

Adapted from this recipe.

Enjoy!
-Bethany

Gluten Free Chocolate Chip Muffins

These gluten free muffins are moist and packed with mini chocolate chips. They are perfect for eating in the morning or snacking on at any time of the day. 

I have a slight obsession with muffins, and to me, these are everything that a muffin should be. Go ahead and make them, and I'm sure you will love them, too.

This is a small batch that can easily be doubled or tripled, if desired.

Gluten Free Chocolate Chip Muffins

• 1 Flax-Egg (3 Tablespoons Water, 1 Tablespoon Flaxseed Meal)
• 1/4 Cup Butter, Melted
• 1/2 Cup Sugar
• 1/2 Cup Milk
• 1 teaspoon Vanilla Extract
• 1 Cup White Rice Flour
• 1/4 Cup Cornstarch
• 1/2 teaspoon Xanthan Gum
• 1/2 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1/4 teaspoon Salt
• 3/4 Cup Mini Chocolate Chips

1. Prepare flax-egg (directions on side of blog.)
2. Preheat oven to 375 degrees.
3. Melt butter.
4. In a large bowl, whisk together rice flour, cornstarch, xanthan gum, baking powder, baking soda and salt. Stir in mini chocolate chips (saving some for the tops, if desired.)
5. In a medium bowl, stir together flax-egg, melted and cooled butter, sugar, milk and vanilla.
6. Add the wet ingredients to the dry slowly, being careful not to over-mix. Fold in just until combined.
7. Scoop into a greased muffin pan (makes 6 or 7) and bake for 15 to 20 minutes.

Adapted from this recipe.

Enjoy!
-Bethany

Gluten Free Dark Chocolate Muffins with White Chocolate Chips

There isn't much that I like better than a good, moist muffin with my breakfast. And it makes me especially happy when that muffin is chocolate.

So, I thought to myself, how about a dark chocolate muffin with white chocolate chips? You can't go wrong with two kinds of chocolate together in one muffin!

These gluten free muffins truly are moist, chocolatey, and delicious. And they are fairly easy to make, too. So, what is stopping you from enjoying these for breakfast (or any time of the day?)

Gluten Free Dark Chocolate Muffins with White Chocolate Chips

• 6 Tablespoons Water
• 2 Tablespoons Flaxseed Meal
• 1 1/4 Cup White Rice Flour (or brown rice flour)
• 1 1/4 Cup Brown Sugar
• 2/3 Cup Cocoa Powder
• 1/2 Cup Cornstarch
• 1 teaspoon Xanthan Gum
• 1 teaspoon Baking Soda
• 3/4 teaspoon Salt
• 1 1/2 Cup White Chocolate Chips
• 3/4 Cup Milk
• 2 teaspoons Vinegar
• 2 teaspoons Vanilla Extract
• 1/2 Cup Butter, melted

1. Heat the water for about 30 seconds and add flaxseed meal to it. Set aside for 10 minutes.
2. Preheat oven to 350 degrees.
3. In a large bowl, measure the rice flour, brown sugar, cocoa powder, cornstarch, xanthan gum, baking soda and salt. Whisk to combine. Stir in white chocolate chips.
4. In a smaller bowl, combine the milk, vinegar, vanilla and the flax-eggs.
5. Add the milk mixture to the dry ingredients and stir just until it is moistened. Add the butter and mix until combined. 
6. Scoop out into a greased or lined muffin tin. Makes 12 to 16. Bake for 20 to 25 minutes.

Enjoy!

-Bethany

Joining in on Sunday Fitness and Food Linkup found here and here.

Gluten Free Chocolate Caramel Black Bean Muffins

Gooey caramel bits fill these chocolate muffins and give them a delicious chocolate and caramel flavor. These muffins are made healthy by using black beans in place of flour, and the beans give them a great, moist texture. If you love the flavor combination of caramel and chocolate, then you will love every bite!

These muffins are easy to put together, and you are going to have them made and ready to eat in no time! And since they are so healthy, they are perfect for breakfast or any time of the day.

Chocolate Caramel Black Bean Muffins

• 9 Tablespoons Water, heated
• 3 Tablespoons Flaxseed Meal
• 2 Cups Black Beans, drained
• 1/3 Cup Brown Sugar
• 2 Tablespoons Oil or Applesauce
• 1/2 teaspoon Vanilla Extract
• 1/2 Cup Cocoa Powder
• 1 teaspoon Baking Powder
• 1/2 teaspoon Salt
• 1/2 Cup Caramel Bits (NOTE: they are not labeled gluten free. Use under own discretion.)

1. Heat the nine Tablespoons of water for about 30 seconds in the microwave and add flaxseed meal to it. Set aside 10 minutes.
2. Preheat oven to 325 degrees.
3. Line a 12 cup muffin tin and spray wrappers with cooking spray.
4. Combine black beans, brown sugar, oil, vanilla extract, cocoa powder, baking powder and salt in the bowl of your food possessor. Add flax-eggs to it when ready, and then puree it all until nice and smooth.
5. Stir in the caramel bits.
6. Scoop into lined muffin tin and bake for 30 to 35 minutes.
7. Remove from muffin tin and allow to cool. 

Enjoy!

-Bethany

Linking up to Allergy Free Thursdays.

Gluten Free Double Chocolate Zucchini Muffins

There has been a lot going on in my life recently. From the release of my first published novel to baking 100+ cupcakes for my sister's wedding, but I am still here! And I have a delicious recipe to share with you today.

Some mornings call for something rich, chocolately and fudgy. All of your cravings will be satisfied with one of these moist, double chocolate muffins.

I made mine with dark cocoa to give them an even richer chocolate flavor.

Gluten Free Double Chocolate Zucchini Muffins

• 1 Flax-Egg (3 Tablespoons Water, 1 Tablespoon Flaxseed Meal)
• 1 Cup Brown Rice Flour
• 2/3 Cup Sugar
• 1/3 Cup Cocoa Powder (I used dark)
• 1/3 Cup Cornstarch
• 1 teaspoon Xanthan Gum
• 1 teaspoon Baking Soda
• 1/4 teaspoon Salt
• 1/4 Cup Butter, melted
• 1/3 Cup Applesauce
• 1/3 Cup Milk
• 1 teaspoon Vanilla Extract
• 1 Cup Zucchini
• 2/3 Cup Mini Chocolate Chips

1. Prepare flax-egg.
2. Preheat oven to 350 degrees.
3. In a large bowl, combine brown rice flour, sugar, cocoa powder, cornstarch, xanthan gum, baking soda and salt. Whisk together.
4. In another, combine flax-egg, melted butter, applesauce, milk and vanilla.
5. Make a well in the dry ingredients and add the wet, stirring until well combined.
6. Fold in the zucchini and mini chocolate chips.
7. Scoop into a greased muffin tin (makes 12) and bake for 20 to 25 minutes.

Adapted from this recipe.

Enjoy!
-Bethany

Gluten Free Mini Birthday Cake Donut Muffins

Donut muffins with sprinkles. Does it get any more kid-friendly (and kid-at-heart friendly) than this?

I couldn't wait to share these with you, so I'm putting the recipe on the blog now.

Try these moist, little donut muffins, and you will want to make them for breakfast every day! They are delicious little bites, and they are perfect for sharing with your friends or family, or eating all by yourself.

 Gluten Free Mini Birthday Cake Donut Muffins

• 1 Flax-Egg (directions on side of blog)
• 2 Tablespoons Butter, Softened
• 2 Tablespoons Cup Oil
• 1/4 Cup Sugar
• 1/4 Cup Brown Sugar
• 1/2 teaspoon Vanilla Extract
• 1 Cup White Rice Flour
• 1/3 Cup Cornstarch
• 3/4 teaspoon Baking Powder
• 1/8 teaspoon Baking Soda
• 1/2 teaspoon Xanthan Gum
• 1/4 teaspoon Salt
• 1/2 Cup Milk
• Sprinkles

1. Preheat oven to 425 degrees.
2. Prepare flax-eggs (directions on side of blog.)
3. In a medium bowl, combine rice flour, cornstarch, baking powder, baking soda, xanthan gum and salt with a whisk.
4. In a large bowl, combine the butter, oil, and sugars. Beat with a wooden spoon.
5. Beat in half of the flax-egg. Then add the other half and stir in again.
6. Add the vanilla and beat once more.
7. Add one third of the flour mixture and stir just until combed, being careful not to over-mix. Add half of the milk and do the same. Repeat, ending with the flour and being careful not to mix too much.
8. Fold in sprinkles.
9. Scoop into a mini muffin tin that is greased or lined with 24 paper wrappers. Bake for 10 to 12 minutes.
10. Remove from oven, cool, then prepare a simple glaze (recipe for the glaze here) and coat muffins (removing wrappers first if you used them.) Dip a second time. Allow to dry, then eat.

Enjoy!

-Bethany

Gluten Free Donut Muffins

When I was younger, I never cared too much for donuts. At least, not unless they were filled with some sweet cream or had plenty of frosting on top.

But now I have come to love homemade donuts. Or donut muffins, as the case may be.

These donut muffins are delicious. They really do taste like donuts, and I love the nice glaze on top. They are fun for kids and adults alike, and they are the perfect breakfast treat!

Gluten Free Donut Muffins 

• 2 Flax-Eggs (2 Tablespoons Flaxseed Meal, 6 Tablespoons Water)
• 1/4 Cup Butter, Softened
• 1/4 Cup Oil
• 1/2 Cup Sugar
• 1/2 Cup Brown Sugar
• 1 teaspoon Vanilla Extract
• 2 Cups White Rice Flour
• 2/3 Cup Cornstarch
• 1 1/2 teaspoon Baking Powder
• 1/4 teaspoon Baking Soda
• 1 teaspoon Xanthan Gum
• 1/2 teaspoon Salt
• 1 Cup Milk

1. Preheat oven to 425 degrees.
2. Prepare flax-eggs (directions on side of blog.)
3. In a medium bowl, combine rice flour, cornstarch, baking powder, baking soda, xanthan gum and salt with a whisk.
4. In a large bowl, combine the butter, oil, and sugars. Beat with a wooden spoon.
5. Beat in half of the flax-egg. Then add the other half and stir in again.
6. Add the vanilla and beat once more.
7. Add one third of the flour mixture and stir just until combed, being careful not to over-mix. Add half of the milk and do the same. Repeat, ending with the flour and being careful not to mix too much.
8. Scoop into a muffin tin lined with 12 paper wrappers. Bake for 15 to 18 minutes.
9. Remove from oven, cool, then prepare a simple glaze (recipe for the glaze here) and coat muffins. Dip a second time. Allow to dry, then eat.

Adapted from this recipe.

Enjoy!
-Bethany

White Chocolate Chip Chocolate Black Bean Muffins - March Muffin Madness

I am honored to be participating in March Muffin Madness. This is the gluten-free muffin event version of the other March Madness. MMM is hosted by Shirley at Gluten Free Easily and will run through Tuesday April 5th. There will be 22 bloggers participating in MMM, which means 22 great gluten-free muffin recipes! If you love muffins as much as I do, then you should get excited! There will also be daily giveaway prizes and an overall giveaway throughout the event with prizes, including a very special grand prize awarded at the end, which makes this even more exciting.

For my muffin recipe, I decided to go with these White Chocolate Chip Chocolate Black Bean Muffins.

I love using beans in desserts. They are an easy way to turn a recipe into a gluten free recipe, and they are also good for you. These are the perfect treat for breakfast, for snacking during the day, or for whenever you want a good chocolate and white chocolate fix!

And the really great thing about these muffins is that they are super easy to make, as well. Just let the food processor do the work for you, and you will have them in the oven in no time at all.

These muffins are moist, flavorful, healthy and simple to make. Why not give them a try today?

I put white chocolate chips in them, but I thought that they could use a little extra white chocolate, so I decided to drizzle some on top, as well.

Here is the recipe. I hope you enjoy them as much as I do!

White Chocolate Chip Chocolate Black Bean Muffins

• 9 Tablespoons Water, heated
• 3 Tablespoons Flaxseed Meal
• 2 Cups Black Beans, drained
• 1/3 Cup Brown Sugar
• 2 Tablespoons Oil or Applesauce
• 1/2 teaspoon Vanilla Extract
• 1/2 Cup Cocoa Powder
• 1 teaspoon Baking Powder
• 1/4 teaspoon Salt
• 1/2 Cup White Chocolate Chips, plus a bit more for drizzle

1. Heat the nine Tablespoons of water for about 30 seconds in the microwave and add flaxseed meal to it. Set aside 10 minutes.
2. Preheat oven to 325 degrees.
3. Line a 12 cup muffin tin and spray wrappers with cooking spray.
4. Combine black beans, brown sugar, oil, vanilla extract, cocoa powder, baking powder and salt in the bowl of your food possessor. Add flax-eggs to it when ready, and then puree it all until nice and smooth.
5. Stir in the white chocolate chips.
6. Scoop into lined muffin tin and bake for 30 to 35 minutes.
7. Remove from muffin tin and allow to cool. Melt a bit more white chocolate and drizzle over the tops.

Now onto the giveaway. Look at all of these great prizes!

Enter the grand prize giveaway via Rafflecopter below. The giveaway includes so many great prizes, such as:  ½ gallon of Hidden Springs Vermont organic maple syrup, 5-lb bag of Honeyvillealmond flour, Cuisinart ice cream maker, Paderno World Cuisine vegetable slicer/spiralizer, Crockpot casserole slow cooker, Instant Pot pressure cooker, and more. The grand prize is sponsored by Blendtec. It's a Blendtec Designer 625 with Wildside+ and Twister jars. It's a much loved high-spend blender/all-in-one appliance!

a Rafflecopter giveaway

Make sure that you also head over to Gluten Free Easily and enter the giveaway for the daily prizes. There's a new giveaway every day during MMM! And every comment during MMM (one per post) will count as an entry for the grand prize giveaway. These giveaways include awesome cookbooks, resource books, subscriptions, and meal plans.There will be over 75 winners in March Muffin Madness, so be sure to enter both the grand prize giveaway and daily giveaway every day so you can be sure that you will be one of the winners!

-Bethany

Gluten Free Chocolate Banana Muffins

If you love muffins, banana desserts and all things chocolate, then these gluten free chocolate banana muffins are sure to please you!

These muffins are relatively easy to throw together, and they are super moist and delicious. The mini chocolate chips inside and dusting of sugar on top sure don't hurt anything. ;)

Give these muffins a try the next time that you are wanting to bake up a treat for breakfast, or for any time of the day, and they are sure to be a big hit.

Gluten Free Chocolate Banana Muffins

• 1 Flax-egg (1 Tablespoon Flaxseed Meal, 3 Tablespoons Water)
• 1 1/2 Cup Banana, mashed
• 1/3 Cup Butter, melted
• 1 Cup Sugar, plus extra for tops
• 1 teaspoon Vanilla Extract
• 1 Cup Brown Rice Flour
• 1/2 Cup Cornstarch
• 1/4 Cup Cocoa Powder
• 1 teaspoon Xanthan Gum
• 1 teaspoon Baking Soda
• 1/2 teaspoon Baking Powder
• 1/4 teaspoon Salt
• 1 Cup Mini Chocolate Chips

1. Preheat oven to 350 degrees.
2. Prepare flax-egg (instructions on side of blog.)
3. In a medium bowl, combine brown rice flour, cornstarch, cocoa powder, xanthan gum, baking soda, baking powder and salt. Whisk together.
4. In a large bowl, combine flax-egg, mashed banana, melted butter, sugar and vanilla.
5. Add dry ingredients to wet and stir until combined.
6. Fold in chocolate chips.
7. Scoop into 12 to 14 lined muffin tin holes. Sprinkle 1 teaspoon of sugar on top of each muffin.
8. Bake for 20 to 25 minutes.

Adapted from this recipe.

Enjoy!
-Bethany

Gluten Free Chocolate Chip Banana Muffins

These muffins are beautiful.

Is it weird to say that?

Oh, well. I think that they are. And they taste even better than they look, too. Moist, fluffy and full of banana and chocolate flavor, I know that I will be making these muffins many times in the future!

And another great thing about these muffins is how uncomplicated they are to throw together. All that it is needed is a bit of time, some simple steps, and you will end up with a bunch of delicious muffins that look (and taste) like they have come from your favorite bakery.

These muffins really are beautiful, aren't they?

Gluten Free Chocolate Chip Banana Muffins

• 3 Tablespoons Water
• 1 Tablespoon Flaxseed Meal
• 1/2 Cup Butter, softened
• 3/4 Cup Sugar
• 1 teaspoon Vanilla Extract
• 2 Tablespoons Sour Cream
• 1 Cup Banana, mashed (2 to 3 bananas)
• 1 1/4 Cup Brown Rice Flour
• 3/4 Cup Cornstarch
• 1 teaspoon Xanthan Gum
• 1 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 3/4 Cup Chocolate Chips

1. Heat water for about 20 seconds in microwave. Add flaxseed meal to it and set aside 10 minutes.
2. Preheat oven to 350 degrees.
3. In a medium bowl combine brown rice flour, cornstarch, xanthan gum, baking soda and salt.
4. In the bowl of your mixer combine butter and sugar. Beat until creamy.
5. Add flax-egg and vanilla to the butter mixture and beat until combined.
6. Add the sour cream and mashed banana and beat again.
7. Add the flour mixture to the wet ingredients and beat until combined once more.
8. Stir in 1/2 cup chocolate chips.
9. Line a muffin tin with 12 muffin wrappers, or grease it. Fill each hole almost to the top and sprinkle batter with chocolate chips.
10. Bake for 18 to 22 minutes.

Adapted from this recipe.

It's crazy to think that the new year is coming so soon. Just two more days, and 2015 will be over.

Even though I am so, so excited for all that lies ahead in 2016, it always feels strange to say goodbye to year. 

What about you? Are you looking forward to the year ahead? Do you have anything special planned?

-Bethany

Gluten Free/Egg Free Double Chocolate Black Bean Muffins

I have been using black beans in a lot of dessert recipes lately, and these muffins have to be one of the best things that I have made. They are moist, have just the right amount of sweetness, and are packed with chocolate.

Plus, since these have NuNatural's NuStevia Cocoa Syrup in the muffin batter instead of sugar, and black beans in place of flour, they actually aren't too bad for you, making them the perfect breakfast treat.

Don't they look good enough to eat?

I had to bite into another "just" for the sake of the picture after having had one already that day.

And it tasted just as great as the first!

Linking up to Five Friday Finds.

If you want to make these muffins completely sugar free, or vegan, then you can go ahead and skip the chocolate chips. They should have a good chocolate flavor without them, they just won't be as packed with chocolate.

Double Chocolate Black Bean Muffins

• 9 Tablespoons Water, heated
• 3 Tablespoons Flaxseed Meal
• 2 Cups Black Beans, drained
• 2 Tablespoons NuStevia Cocoa Syrup
• 2 Tablespoons Oil
• 1 teaspoon Vanilla Extract
• 1/2 Cup Cocoa Powder
• 1 teaspoon Baking Powder
• 1/4 teaspoon Salt
• 1/2 Cup Chocolate Chips, optional

1. Heat the nine Tablespoons of water for about 30 seconds in the microwave and add flaxseed meal to it. Set aside 10 minutes.
2. Preheat oven to 350 degrees.
3. Line a 12 cup muffin tin.
4. Combine black beans, NuStevia Cocoa Syrup, oil, vanilla extract, cocoa powder, baking powder and salt in the bowl of your food possessor. Add flax-eggs to it when ready, and then puree it all until nice and smooth.
5. Stir in the chocolate chips.
6. Scoop into lined muffin tin and bake for 25 to 28 minutes.

Adapted from this recipe.

Enjoy! I know I did. :)
-Bethany

Although NuNaturals sent me the products, all of the opinions and the recipe are by me.