YIELD: 12 MUFFINS
Chocolate and banana is one of the world’s great flavor combinations, and these muffins prove it. My husband and I love them, so I always have a batch or two tucked away in the freezer. They’re the ideal midmorning snack: reach for one when you’re pouring that second cup of coffee or tea.
LOW FODMAP DOUBLE CHOCOLATE BANANA MUFFINS Ingredients
- 1½ CUPS (243 G) BASIC FLOUR BLEND (PAGE 38)
- ½ CUP (100 G) SUGAR
- ⅓ CUP (30 G) UNSWEETENED COCOA POWDER
- 2 TEASPOONS BAKING POWDER
- ½ TEASPOON SALT
- 1 CUP (225 G) MASHED BANANAS
- 1 LARGE EGG
- ⅓ CUP (80 ML) CANOLA OIL OR OTHER NEUTRAL OIL
- ¼ CUP (60 ML) LACTOSE-FREE OR NONDAIRY MILK
- 1 TEASPOON PURE VANILLA EXTRACT
- ½ CUP (85 G) CHOPPED DARK CHOCOLATE (OR MINI SEMISWEET CHOCOLATE CHIPS, IF TOLERATED)
- ½ CUP (60 G) FINELY CHOPPED WALNUTS
LOW FODMAP DOUBLE CHOCOLATE BANANA MUFFINS Steps
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Line or grease a standard-size 12-cup muffin pan.
- In a medium bowl, stir together the Basic Flour Blend, sugar, cocoa powder, baking powder, and salt.
- In a large bowl, combine the mashed bananas, egg, canola oil, milk, and vanilla.
- Add the flour mixture, chopped dark chocolate, and walnuts. Stir until well blended. Fill each muffin cup two-thirds to three-quarters full with batter.
- Bake for 18 to 20 minutes until a toothpick inserted in the middle of a muffin comes out clean and the muffin tops spring back when lightly touched.
- Let the muffins cool in the pan before turning them out onto a wire rack. Store in an airtight container for several days or freeze for up to 3 months.
