Zutaten für Gluten Free Chocolate Chocolate Banana Oat Muffins
- 1 1/2 cups gluten-free oats
- Brown Rice Flour
- Tapioca Starch
- Potato Starch
- Quinoa
- Flax Seed
- Chia Seeds
- 1/2 cup cocoa powder
- 1/2 cup brown sugar, packed
- 2 teaspoons baking powder
- Baking Soda
- Guar Gum
- 1/2 teaspoon salt
- 2 large eggs
- 2 large ripe bananas
- Butter
- Walnuts
- 1 cup chocolate chips
- 1/4 cup canola oil
- 1 teaspoon vanilla extract
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Zubereitung von Gluten Free Chocolate Chocolate Banana Oat Muffins
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, mash bananas well. Add eggs, oil, and vanilla extract; mix until combined.
- In a separate bowl, whisk together gluten-free oats, cocoa powder, sugar, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in chocolate chips.
- Fill each muffin liner about ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.
- Enjoy! Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
79g
Fat
33g
Carbs
15g
