Banana Fudge Muffins

The combination of chocolate and banana in baked goods may not be revolutionary but these Banana Fudge Muffins are pretty special. The wonderfully  decadent and delicious muffins taste  phenomenal but they are actually quite low in calories and fat , in addition to being free of all gluten and dairy products.  These easy to make treats composed of a rich chocolate batter ad tasty mashed bananas taste great any time of the day of from breakfast to dessert.

Banana Fudge Muffins
Gluten Free
Makes 12 Muffins
Click Here for Printable Recipe



Ingredients:
Dry Ingredients:
3/4 cup Truvia Sweetener
1 cup Gluten Free Flour Mix
1/4 cup + 2 tablespoons unsweetened cocoa powder
2 tablespoons ground flaxseed (like the kind Bob's Red Mill)
1 tablespoon gluten free millet flour (also available from Bob's Red Mill )
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
Wet Ingredients:
9 ounces sliced banana (about 3 medium bananas/ approximately 1.5 cups once sliced)
1/4 teaspoon vanilla extract
1 tablespoon virgin coconut oil, room temperature
1/4 cup liquid egg substitute (like the kind by Egg Beaters)
3/4 cup unsweetened original almond milk (like the kind by Silk)
1/4 teaspoon lemon juice

1. Preheat oven to 350 degrees. Line a muffin tin with 12 cupcake liners*




2. Add dry ingredients to a large mixing bowl and mix on low speed until combined.



3.  Add bananas to a medium microwave safe mixing bowl. Microwave 20-25 seconds or until bananas are slightly softened. Use a potato masher or the back of a spoon to mash bananas into a chunky puree.



4. Add remaining wet ingredients to bowl with mashed banana. Stir to combine ingredients, then microwave 20-30 seconds or until oil is melted and mixture is slightly warm.  Stir until ingredients are combined.



5. Pour banana mixture into bowl with dry ingredients. Mix until well combined and all ingredients are incorporated (it’s okay if batter is slightly chunky because of banana chunk but make sure other ingredients like flour and egg are mixed).



6. Scoop batter evenly into prepared muffin tin.



7. Bake muffins for 27-30 minutes or until tops feel firm to the touch and cake tester inserted in the center comes out clean.



8. Immediately after removing from oven, use a small spatula or butter knife  to loosen edges of muffins from tin and place on a cooling rack.



8. To store -- let muffins cool completely, then wrap individually in aluminum foil and place in a tupperware container or a gallon sized ziploc. Muffins will last 4-5 days at room temperature or to keep longer, place container in the freezer for up to 1 month. Once frozen, you can defrost muffins one at a time as needed in the microwave or by leaving on the counter for a few hours.



Nutrition Information--approximately 97 calories per muffin



*I may be way behind the times but I recently discovered the wonder of foil cupcake liners. I’ve always had trouble with the paper liners sticking and tearing to muffins but foil wrappers (like these) don’t stick at all and are marvelously easy to remove!