These banana muffins with dark chocolate are moist inside with crispy edges. Perfect for a sweet treat or dessert.
You can never go wrong using bananas and chocolate in a cake. For me, it is a total win, win.
I used unripe bananas for banana muffins, as I didn’t want the cupcakes too sweet. When you use unripe bananas, you can use a significant amount, which is excellent if you ask me.
The result was super moist, had crispy edges and a light texture. They were perfect for me, and I am sure you will enjoy the banana muffins.
I use gluten-free, self-raising flour from Doves farm, which I highly recommend you to see the link. I also use the flour for my waffles – see the link.
Banana Muffins (Gluten-Free & Low FODMAP)
These banana muffins with dark chocolate are moist inside with crispy edges.
- Yield: 12 1x
- Category: Dessert
- Diet: Gluten Free
Ingredients
100g soft Butter
2 unripe Bananas
100g Sugar
225g Self-raising flour
1/2 tsp Baking soda
1/2 tsp Vanilla powder
1/2 tsp Cardamom
1 tsp Cinnamon
2 Eggs
75g Sour crème (lactose-free if needed)
75g Dark chocolate
Instructions
Preheat the oven to 175C.
Melt butter and blend the bananas.
Mix all the dry ingredients in a bowl. Add eggs, banana, melted butter and sour creme.
Fill the silicone forms with the dough and put them on a baking tray.
Bake the muffins for 20 minutes,
When the muffins come out of the oven, let them cool down.
Serve the muffins with a nice cup of tea or coffee.
Notes
Eat & Enjoy!
