Low-weight Banana Chocolate Chip Muffins

These muffins are best warm, so heat them up in the microwave before serving. If you find the texture of your muffin is a bit strange it might mean you need to change your gluten free self raising flour, as different mixtures will give you different textures.

Prep15 mins
Cook 20 mins
Serves 12

280 g (2 cups) gluten free self raising flour*
158 g (3/4 cup) white sugar
1/2 tsp salt
88 g (1/2 cup) dark chocolate chips*
100 g dairy free spread (olive oil spread or butter)*
300 g (1 1/2 cup) banana (firm – no brown spots) (mashed – about 2-3 medium sized bananas)*
1 large egg
1 tsp chia seeds (or 1 tsp of guar gum or xanthan gum)
2 tbsp water (boiling)
250 ml (1 cup) low FODMAP milk

Preheat the oven to 220ºC/420ºF bake function. Place the oven rack on the middle rung. Spray a muffin tray (12 portions) with cooking oil or grease with butter.

In a medium sized bowl mix the gluten free self raising flour, white sugar, chocolate chips, and salt.

Melt the dairy free spread (olive oil spread or butter) in a small bowl (I do this in the microwave). Add the melted dairy free spread to a large bowl along with the low FODMAP milk and egg. Beat until well mixed.

Place the chia seeds in a small cup and add 2 teaspoons of boiling water. Allow the chia seeds to soften and then add to the wet mixture. If you are not using chia seeds then add the guar gum or xanthan gum to the mixture. This will help hold the gluten free baking together.

Mash and then measure the bananas. Add to the wet mixture and stir through. Tip the flour mixture into the wet mixture. Fold the mixture together until there are no large lumps of flour.

Evenly divide the mixture into the cups in the muffin tray. Bake for 12 to 15 minutes, until the muffins are golden and springy when touched. To make sure they are cooked you can check with a wooden skewer. Place the skewer in the center of the muffin and if it comes out clean (no flour mixture – don’t worry about melted chocolate) then the muffins are done.

Allow to cool in the tray for 5 minutes before transfering to a wire baking rack.
These muffins freeze well. Then defrost and refresh in the microwave for 20 seconds until warm.


Source: www.alittlebityummy.com