Chocolate banana muffins – vegan and gluten-free

Ingredients for 18 servings:

• 320 g rice flour
• 160 g sugar
• 6 tsp cocoa powder
• 1 bag of cream of tartar baking powder
• 180 ml rice milk (rice drink)
• 125 ml rapeseed oil
• 1 ½ banana(s), mashed
• 1 pack of dark chocolate coating

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

If you plan to cover/decorate and/or fill the muffins with dark chocolate later, melt the chocolate in a bowl over hot water. This will take some time, so you can prepare the batter in the meantime. Skip this step if necessary. Combine all solid ingredients such as rice flour, sugar, cocoa powder, and baking powder in a large mixing bowl and mix using a simple wooden spoon or tablespoon. Then, using a hand mixer fitted with a whisk, puree the bananas in a separate, small mixing bowl until smooth. You can use 1/2 – 1 more banana than listed in the ingredients, if desired. Now pour the banana puree into a large mixing bowl. Add the rice milk and rapeseed oil. Using a hand mixer fitted with a whisk, mix the ingredients until a batter forms. Taste the batter and adjust it as desired. Caution: Don’t worry if the batter has a very grainy, sandy consistency. This is normal and will settle during baking! Preheat oven to approximately 160°C (fan oven). Now carefully pour the batter into the muffin cases. Tip: Place the cases directly on a baking sheet, but line it with baking paper in case you make any spills. Bake muffins at approximately 160°C (fan oven) for 15-25 minutes, checking occasionally. If you like, you can take them out of the oven about halfway through baking and use a pastry syringe to inject some of the liquid dark chocolate into the muffins, then return them to the oven. Let the muffins cool. Spread/decorate with dark chocolate as desired. Place in the refrigerator to dry or skip this step. Caution: Because the muffins are gluten-free, they unfortunately dry out extremely quickly. I therefore recommend storing them in a Tupperware container in the refrigerator and eating them within 1-2 days. Therefore, you should not bake too large quantities.