I have a feeling that if we were to go back in time to the early 80’s and eat a muffin, we’d be disappointed. Are you old enough to remember disco era muffins? Let me set the stage. Picture Mom, slim, young and pretty, in her brown plaid, ruffle front shirt, and her swoopy hairdo, apron tied on, (unneeded) weight watchers book in one hand, bottle of liquid sweetener in the other, making muffins. Small, hard, low fat muffins. Raisins added in to compensate for the fact that you had to eat them with a mouthful of milk just to make them go all the way down your throat. Enough bran that even the neighbors would be regular this week. They’d usually sit on the counter for a few days and the ones that Dad didn’t drown in margarine would eventually be donated to the NHL as practice pucks. 

Fast forward to the 21st century. We have instant access to all information. We can watch a movie on our telephone. Our CARS don’t fly yet, but they actually talk back to us (oh yeah, Knight Rider). And muffins are amazing. We still call them muffins though, because Mom’s still looming in our mind and we wouldn’t dare eat cupcakes for breakfast.
This recipe is a happy twist on Chocolate Chip Banana Muffins.

Gluten Free Triple Chocolate Muffin

• 3 bananas
• 4 eggs
• 1/2 cup +2T butter
• 1 square bakers chocolate
• 1/4 cup heavy cream
• 1T vanilla
• 1/4 cup cocoa
• 2 cups rice flour
• 1 1/2 T baking powder
• 1 1/4 cup sugar
• 1 cup mini chocolate chips

1. In a saucepan on low heat, melt chocolate with butter and cream, let cool until room temperature.
2. Place bananas, eggs, chocolate-butter mixture, vanilla and cocoa into a blender and blend until smooth.
3. Pour contents of blender into a bowl and add the rice flour, baking powder and sugar.
4. Beat with an electric mixer until smooth.
5. Stir in chocolate chips.
6. Scoop batter into lined muffin tins and bake at 400F for 12-15 minutes or until the tops of the muffins spring back when lightly touched. (This recipe made 18 muffins for me)
7. Let cool completely and enjoy.

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Gluten Free Triple Chocolate Muffins

Course Muffin and Quickbread

Cuisine Gluten Free

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Servings 18 muffins

Author Jodi Stewart

Ingredients

• 3 bananas
• 4 eggs
• 1/2 cup +2T butter
• 1 square bakers chocolate
• 1/4 cup heavy cream
• 1 T vanilla
• 1/4 cup cocoa
• 2 cups rice flour
• 1 1/2 T baking powder
• 1 1/4 cup sugar
• 1 cup mini chocolate chips

Instructions

1. In a saucepan on low heat, melt chocolate with butter and cream, let cool until room temperature.
2. Place bananas, eggs, chocolate-butter mixture, vanilla and cocoa into a blender and blend until smooth.
3. Pour contents of blender into a bowl and add the rice flour, baking powder and sugar.
4. Beat with an electric mixer until smooth.
5. Stir in chocolate chips.
6. Scoop batter into lined muffin tins and bake at 400F for 12-15 minutes or until the tops of the muffins spring back when lightly touched. (This recipe made 18 muffins for me)
7. Let cool completely and enjoy.

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This post is linked up with Vegetarian Mamma’s Gluten Free Fridays and  Saturday Dishes at Call me PMc.

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