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:
- 1 cup Schar gluten-free flour if you're not gluten intolerant, you can use regular flour as well
- 4 eggs
- 10 g baking powder
- 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 Tbsps stevia 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.
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