Nourish the Budding Lotus

Gluten-Free Chocolate Muffins

Chocolate Banana Bread…becomes muffins!  Ta-da!

I have to say, I think that this is a genius move…not only because it keeps me from eating a whole loaf of sweet bread in one sitting (because now I have “portions” with each muffin) but also because these muffins can totally double as cupcakes.  Personally, I don’t really see too much of a difference between muffins and cupcakes.  One has frosting, one doesn’t?  Especially with how sweet most people make their muffins…what’s the diff?

My motivation for the muffins in the first place though was not for either of the aforementioned results…  It was two-fold.  Firstly, because it is summertime and my bananas are “maturing” faster than I can keep up.  Secondly, because I have this odd desire lately to have muffins for breakfast every Saturday.  And let me tell you, it is not pretty when I don’t have any muffins available on Saturday morning.

So last Friday was the first attempt at converting my Chocolate Banana Bread recipe into muffins…and it worked!  I was pretty happy with myself when I woke up on Saturday morning, and lets just say the walk to the Farmer’s Market was much more pleasant with a Chocolate Muffin in my hand.

Last week I put chunks of fresh pear in it, which was delicious, but this week I was keeping it simple.  Nothing extra.  Just these beautiful muffins.  And…I have a plan for how to use them.  But I am not going to tell, because that might just be my next exciting post.  So stay tuned for something magical…which includes chocolate.  Oooh.  A gripping sequel!

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Gluten-Free Chocolate Muffins

1 c amaranth flour
1/2 c gluten-free oat flour
1/2 c raw cacao powder
1 t baking powder
1/2 t baking soda
pinch of salt
2 eggs
1/4 c agave
1/4 c coconut oil (warmed to liquid)
1/4 c milk (I used almond)
3 ripe bananas, blended

Preheat oven to 350 F and place unbleached muffin cups into your muffin tin.

Combine the amaranth flour, oat flour, cacao powder, baking powder, salt and baking soda in a medium bowl and set aside.

Using a mixer or whisk, combine the eggs and agave until light and add in the bananas, coconut oil, and milk.

Blend the flour mixture into the liquid mixture.

Pour the batter into the muffin cups.

Bake for 20 – 30 minutes.  Test with a knife in the center.  If the knife comes out mostly dry, its done!

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 What are you craving on the weekends?  Are you indulging your cravings?