This morning I’m staring at a pair of rotten bananas and can’t bring myself to throw them out. I usually do but this morning, I felt particularly guilty. As I was searching in my pantry for what I had to work with – I found an unopened jar of Nutella and a half used bag of mini chocolate chips.
Time to go to work! I took my favorite banana muffin recipe and converted into a Gluten Free delight – moist with chocolate and bananas. I used an all-purpose gluten free flour mixture which allows me to switch out the flour cup for cup. If you don’t do the gluten free thing – then just use regular flour in its place.
The beauty of this recipe is that it’s all made in a food processor – from start to finish!
Start by mashing your bananas – add the oil, eggs, sugar and vanilla. Pulse to blend.
Alternately add the flour mixture and the sour cream – pulsing until moistened.
If you want an extra special treat – add a handful of mini chocolate chips to the batter.
Fill your paper lined muffin tin halfway full with batter. Add a dollop of Nutella in the center and cover with more batter.
Bake at 350 degrees for 20 minutes and….
Voila! Moist little muffins filled with chocolate goodness.
I can’t think of a better way to start my morning!
banana muffins, bananas, breads, breakfast recipes, brunch, Chocolate chip muffins, chocolate chips, epicurious, gluten free, muffins, Nutella Breads, Breakfast, Gluten Free, Sweet Stuff
The secret ingredient to my Mother’s Banana Bar recipe is the sour cream. Do you let your eggs come to room temperature before you bake? I found that helps the volumne of what ever you are baking
Like you, I had some overripe bananas on my kitcen counter that I couldn’t bring myself to throw away. So I made your banana gems last night using coconut oil rather than butter, and a combination of whole wheat flour and all purpose flour instead of gluten-free. They turned out great! The little dollop of Nutella in the middle was a great idea.
They are a keeper! Don’t you love coconut oil?