Monday, August 12, 2013

Mini Mexican Chocolate Banana Muffins

From the moment I saw Marcela Valladolid making Mexican Chocolate Banana Muffins on the Food Network, I knew I had to make a gluten free version.

One of the key ingredients, Mexican chocolate, can be purchased at Whole Foods.  Taza is certified gluten free and organic, and is dairy and soy free.  I've used their cacao puro, cinnamon, and ginger Mexican chocolate in my muffins.  I can never taste any difference between the three.  

I used to make 12 traditional sized muffins, but this recipe is perfect for making adorable little mini muffins. 

When I first adapted this recipe, I was using Glutino Gluten Free Pantry All-Purpose Flour in all my recipes.  I once or twice experimented with other gluten free flours, but found that this brand works best.  This recipe should also work well with Better Batter or Domata.  

Mini Mexican Chocolate Banana Muffins


1 1/2 C gluten free all-purpose flour 
2/3 C sugar 
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp kosher salt
1/2 tsp cinnamon 
8 T (1 stick) unsalted butter - melted
1 large egg
1/4 C whole milk
2 C mashed bananas - about 4 large bananas
2.7 ounces (about 1/2 C) Mexican chocolate (chopped) or 1/2 C mini chocolate chips


Preheat oven to 350 degrees.  Spray mini muffin pans with cooking spray.  

Melt the butter and set aside to cool.  

In a large bowl, whisk the flour, sugar, baking powder, baking soda, kosher salt, and cinnamon.  

In a second bowl, beat the egg, then add the milk, mashed bananas, and butter.  Stir well to combine.  

Add the wet ingredients to the flour mixture, stirring until just combined.  Do not overmix.  Stir in the chopped Mexican chocolate, then fill your mini muffin pans.  To fill them quickly, use a 1 T cookie scoop, slightly heaping.    

Bake for 20 minutes until nicely browned.  

Makes 36 mini muffins.  

Another option - use a traditional muffin pan and bake for 30 minutes.

This morning, I made 24 mini muffins and 4 traditional-sized muffins.  I just ordered a 12 cup mini muffin pan from amazon so I can make 36 minis in the future.  

This recipe has been adapted from a Marcela Valladolid recipe from the Food Network.

Linked to: Gluten-Free WednesdaysGluten-Free & DIY Tuesday