Saturday, February 2, 2013

CocoBanana Muffins (GF)

My "guinea pig" taste testers all thought these were REALLY good.  These are fluffy and moist, with the sweetness of chocolate chips.  They make a great breakfast or snack.

3/4 cup Brown Rice Flour
1/2 cup Millet Flour
3/4 cup Potato Starch
1/4 cup Sucanat   (or brown sugar)
1/4 cup Hershey's Unsweetened Cocoa Powder
1 tsp ground cinnamon
1/2 tsp ground cardamon
2 tsp cornstarch
1 tsp baking soda
1/2 cup vegan chocolate chips
1 tsp vanilla extract
1 cup almond milk
1/4 cup applesauce
2 medium to large very ripe bananas, mashed

Mix almond milk, applesauce, vanilla extract and mashed bananas in one bowl. 

Mix the dry ingredients in another bowl.    

Add the dry ingredients to the wet ingredients and stir just until the dry ingredients are moistened.  

Pour into muffin pan and bake at 375 degrees for about 20 minutes or until toothpick inserted in the center comes out clean. 

I like using the silicone bakeware for my muffins.  The muffins  come out so easily and I don't need to grease the pan.  My favorites are:   Casabella Silicone Standard Muffin Pan,Casabella Silicone Large Muffin Pan, Casabella Jumbo Muffin Cups. 

The OXO Large Scoop  is GREAT for scooping out batter into the muffin pan.  It is MUCH neater than when I used a spoon to scoop the batter into the pan - I no longer get batter all over the muffin pan !!!

Estimated Nutritional Value per muffin based on 12 muffins:  Calories 215, Total Fat 7.7g, Cholesterol 2mg,  Sodium 116mg, Carbs 35.4g, Fiber 2.9g, Sugars 10.3g, Protein 2.9g

in you, my God, I trust.  Save me from the shame of defeat; don't let my enemies gloat over me !
Psalm 25:2 (GNT)

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