These muffins have become a new favourite with our boys, especially with our youngest. He doesn’t usually like the texture of cakes and muffins, and he’s very particularly about the textures of the food which he will eat. Sometimes, it can be quite trying to keep everyone happy, not only with the flavour, but the texture as well. So, I decided the way to win him over, was to make this muffin into one of his favourite flavour combinations, choc banana. I knew he would then at least try it.
The boy’s appetites have increased since going back to school and our youngest also has football (soccer) training several times a week. With that in mind, I decided to make this muffin a little more substantial by using flours with higher protein. I’ve adapted this recipe from my ‘Wholemeal’ Apricot Muffins, because I knew he didn’t mind the texture of that one, although he still picked out all the apricots!
I really enjoy baking with coconut yogurt, as the soft crumb and fluffy texture which is achieved by using this product is just fantastic. I couldn’t detect any coconut after taste in this muffin, just a delicious chocolate banana flavour. Another ingredient I like to use is Dutch Cocoa, which is a little more expensive than the Natural Cocoa, but I think it has a smoother chocolate flavour. And because it’s much darker compared to the Natural Cocoa, it gives a deeper chocolate colour to baked goods.
Recipe Update: This recipe now includes ounce and cup measurements. To make the conversions easier I have increased the teff flour by 5 grams, and the tapioca starch and Dutch cocoa by 2 grams, and I have decreased the the buckwheat flour by 4 grams and the millet flour by 3 grams. For accurate cup measurements, I sift the potato starch before measuring, so that there are no lumps/clumps. All cup measurements are firmly packed.
110g (3.9 ounces or ½ cup plus 2 tablespoons) light muscovado sugar or light brown sugar
120g (4.2 ounces or 1 cup minus 1 tablespoon) superfine white rice flour
55g (1.9 ounces or ⅓ cup) potato starch
40g (1.4 ounces or ¼ cup) teff flour
36g (1.3 ounces or ¼ cup) buckwheat flour
32g (1.1 ounces or ¼ cup) tapioca starch
27g (1.0 ounces or 3 tablespoons) millet flour
27g (1.0 ounce or ⅓ cup) Dutch cocoa (I use this brand)
1 tablespoon (15ml) baking powder
1 teaspoon (5ml) xanthan gum
½ teaspoon (2.5ml) bicarbonate of soda (baking soda)
½ teaspoon (2.5ml) salt
250ml (1 cup) dairy free milk of choice
120g (4.2 ounces or ½ cup) natural coconut milk yogurt (I use this brand)
120ml (½ cup minus 1 teaspoon) coconut oil, melted and cooled (I use this brand)
1 tablespoon (15ml) pure vanilla extract
2 large eggs, at room temperature
120g (4.2 ounces or ¾ cup) gluten & dairy free chocolate chips (I use this brand)
100g (3.5 ounces or a slightly heaped ⅓ cup) mashed ripe banana
Preheat the oven to 160C and line a 12-hole muffin tin with muffin wraps.
In a large bowl, sift together all the dry ingredients.
Next, warm your milk, either in the microwave or stove top, until it’s lukewarm. Then add the yogurt, eggs and vanilla, before whisking until thoroughly combined. It is important to make sure the dairy free milk is lukewarm, because when you add the cold yogurt to it, it will then bring it back to about room temperature. The reason for this is that if you add cold liquid to coconut oil, it will begin to solidify. You’ll then be left with small beads of hardened coconut oil through your muffin batter.
Make a well in the centre of your dry ingredients and pour in the coconut oil and the rest of the wet ingredients.
Gently mix together, until it’s just combined. The mixture will look a bit lumpy.
Now stir through the chocolate chips and mashed banana, until they are evenly distributed through the batter.
Carefully spoon the mixture right to the top of each muffin hole, then bake for about 23-25 minutes.
Once cooked, allow them to stand for a few minutes before transferring them to a wire rack to cool completely.
You can eat them immediately, or once completely cold wrap them in plastic wrap and place them in an airtight container and freeze.
Recipe by: The Gluten & Dairy Free Bakehouse
Note: all recipe oven temperatures shown are for a fan forced electric oven. Please refer to the below guide to help you adjust your oven accordingly. This recipe is shown in bold.
Oven Temperatures Chart
130C = 110C fan = 250F = Gas mark 1
150C = 130C fan = 300F = Gas mark 2
160C = 140C fan = 320F = Gas mark 3
180C = 160C fan = 350F = Gas mark 4
190C = 170C fan = 375F = Gas mark 5
200C = 180C fan = 400F = Gas mark 6
220C = 200C fan = 425F = Gas mark 7
230C = 210C fan = 450F = Gas mark 8