These gluten-free banana muffins are not only easy to make, but also sugar-free! The banana chocolate cream is made with carob powder, so it’s healthy too!
I have become a huge baking fan and I can’t believe I’m even saying this now! 😀 Since going gluten-free I’ve been experimenting with lots and lots of new recipes and baked goodies are among them. I never thought baking can be so easy, especially if you’re lucky enough to discover some failproof basic recipes you can use over and over again. Now I’m thinking of going to the next level! I want to try even more difficult baking recipes, made gluten-free of course! Wish me luck! 😀
In most cases, baking is not healthy at all. Most of the time, baked goodies are just empty calories, abundant with sugar or salt and other unhealthy stuff. Well, not for me! I try to make baking as healthy as I can. This time, I made these gluten-free banana muffins and they’re refined sugar-free too! I wish I could say they are vegan, but I still have more to learn until I master my vegan baking skills. So, until then, I’ll use eggs in my recipes, but no dairy!
These gluten-free banana muffins are moist, sweet..but not too much, and have a warm, carob-banana filling which I love! I really hope you’ll give them a try, even if you don’t have any great baking skills. This is a really simple recipe, anyone can bake! 🙂
Gluten-Free Muffins with Banana Chocolate Cream
These gluten-free muffins with banana chocolate cream are not only easy to make, but also sugar-free! The banana chocolate cream is made with carob powder.
Ingredients
- Batter:
- 120g (1 cup) Schar gluten-free flour, if you're not gluten intolerant, you can use regular flour as well
- 4 eggs
- 10g (2 tsp) baking powder
- 120ml (½ cup) grapeseed/sunflower oil
- 4 Tbsps stevia powder, or 5 Tbsps sugar
- 1 tsp vanilla extract
- 1 tsp rum extract
- Cream filling:
- 2 very ripe bananas
- 2 Tbsps carob powder
- 2 Tbspsstevia powder, or the same amount of sugar - the filling has to be a bit sweeter, because the batter is semi-sweet
Instructions
- Separate egg whites from egg yolks.
- Whisk egg whites in a large bowl. (you can use a hand mixer or a food processor too)
- Add stevia powder, vanilla and rum extract. Mix.
- Combine gluten-free flour with baking powder.
- Add beaten egg yolks and combine together with the foamy egg whites using a spatula.
- Start adding flour in the bowl, little by little, while continuously incorporating using a spatula.
- When all flour is incorporated, add oil.
- Mix easily until well blended together.
- Grease a 12-muffins tray with some oil and powder it with flour, or use paper muffin cups and skip the greasing part.
- Add 1 Tbsp of batter in each muffin cup.
- Add bananas, carob powder and stevia powder in the blender. Blend until smooth.
- Add about 1 Tbsp of filling in each cup.
- Cover with another 1 Tbsp of batter.
- If bits of chocolate cream are still visible, you can use a toothpick and create cute swirls on top.
- Bake in the preheated oven at 180C for 25min. Check with a toothpick if ready.
Notes
Very important! I know that stevia powder is supposed to be 300 times sweeter than sugar...well the brand that I'm using is not. I found out that stevia powder is sweeter than sugar when sweetening liquids, but when baking though, it has almost the same sweetness as sugar. Maybe it has something to do with the temperature, I don't know. So, the quantities mentioned are almost the same with the quantities I use for regular sugar.
Nutrition Information
Yield
12Amount Per Serving Calories 137Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 62mgSodium 26mgCarbohydrates 27gFiber 1gSugar 3gProtein 5g
I strive to keep the information as accurate as possible but make no warranties regarding its accuracy. I encourage you to make your own calculations using your preferred nutrition calculator.
Jessica
Sunday 29th of July 2018
Tried these muffins the other day and they were really good! Thanks for sharing ^__^
Ruxandra
Tuesday 28th of August 2018
Thank you! Glad you liked the recipe! :)
kitblu
Wednesday 8th of October 2014
Rereading this before posting, the beginning sounds harsh. Not what I intended. I hope you will read through. What kind of stevia powder are you using that 2 T is a reasonable sugar substitute for the fillng? Stevia is up to 300 times sweeter than sugar (2 T stevia = 50 c sugar). For 12 muffins and the stevia powder I use, I might use 1/4 t. This is a problem with many World Wide recipes I encounter. A recipe might call for a package/jar of some ingredient but if I don't know the quantity (or weight - weight is always preferred), I will pass by the recipe. I subscribe to your newsletter. I like the ingredients of this muffin recipe but I am NOT an experimental baker. I am not very good at, and do not really enjoy, baking anything with flour. (Casseroles, I can do.) My suggestion is to give the amount of regular white/brown sugar that would be used (based on the sweetness of your stevia) and let your readers do their own conversion. (Math IS involved; you can optionally give some conversions.) I also like the path you are on - vegan, gluten free and wanting to eliminate eggs - which is also my path (if I can manage to give up dairy!). I will probably never be much of a baker, but I do enjoy baked goods. (Perhaps we could talk about besan, chickpea flour, if you can find a source. It is mostly used for savoury baked goods, although there is a specific chickpea flour used to make ladoo, a sweet Indian treat.)
Ruxandra
Wednesday 8th of October 2014
Hi Kitblu!
First of all, thank you very much for your comment! I actually forgot to mention some things about this in the post, so thank you for reminding me.
I am using Green Sugar, it's a local brand. I know that stevia powder is supposed to be 300 times sweeter than sugar...well the brand that I'm using is not. I found out that stevia powder is sweeter than sugar when sweetening liquids, but when baking though, it has almost the same sweetness as sugar. Maybe it has something to do with the temperature, I don't know. So, the quantities mentioned are almost the same with the quantities I use for regular sugar. The muffins turned out just sweet enough, not too sweet though. I actually served them with a "chocolate" sauce on the side.
I try to use international measurements like Tablespoons, teaspoons, cups. I rarely use grams and almost always convert temperatures to Faranheit too. I added the sugar quantities too. Thanks!
I wasn't a huge baking fan either, I am still a beginner actually. But I have discovered a few basic baking recipes which are really good and easy to make! Maybe you'll give them try anyway (P.S. check out my savory bread with mushrooms, thyme and wine...delish! :D)
I've actually been wanting to give chickpea flour a try for some time. I love indian recipes and I want to try to make some pita-like recipes too. I've had some bad experiements with chickpeaflour before, so I have to regain my courage before trying it again in baked goodies. :))
Thanks for your comment and hope we'll talk again! :)