GF Banana Chocolate Chip Muffins

 Oh my! They’re a hit!!

So for me, it’s all about taste, texture, and whether or not my husband can tell it’s gluten free! 🤣🤣 These passed both tests. Easy recipe and bake. 

Oven on to 375 F

Spray pans with Pam Butter Flavor.

Dry Ingredients

2 cups Bob’s Red Mill Gluten free 1to 1 Baking Flour

2 Teaspoons Baking Powder

1/2 Teaspoon salt

- mix together and set aside 

Moist Ingredients 

1/2 cup butter, softened

1 1/2 cups sugar

- mix together well until creamy 

2 large eggs

1/2 cup Buttermilk

- add to butter and sugar, mix well

4 bananas

- break into pieces and add to moist ingredients. 

  Small pieces ok.

ADD Dry ingredients and mix well.

1 cup chocolate chips

- fold chips in using a spatula

Lick the beater if needed. You know you want to. 

Fill muffin tins 3/4 full. They will ‘grow’. If you fill them up you may need to add oven cleaning to your chores when you are done. 

Bake them 25-30 minutes or until golden brown. 

Cool on a baking rack and enjoy!!!

Chocolate (Mini-Bundt) cakes

              I used my Pampered Chef Mini Fluted Cake Pan

I overfilled the bundt cups just to see if they will overflow. 

Yes, it is true, if you overfill the cups they ‘may’ spill over! 

Note to self, I do not have a self-cleaning oven🥹

The most beautiful, soft, moist, glorious cakes😍

Ingredients

• 2 cups Steves GF Cake flour
• 2 cups sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon AfricaFe
• 1 cup buttermilk
• 1/2 cup vegetable oil or canola oil, or melted coconut oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup boiling water
• Chocolate Buttercream Frosting Recipe

Instructions

• Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
  

For the chocolate cake:

• Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
• Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined.
• Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.
  
• Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
• Frost cake with Chocolate Buttercream Frosting.

Notes

The cake batter will be very thin after adding the boiling water. This is correct and results in the most delicious and moist chocolate cake I've ever tasted! 

Freezer Friendly

Let the baked cake layers cool completely. Wrap them well with plastic wrap and then with foil. Put each layer into a freezer bag and freeze up to 2 months. To serve, thaw in the refrigerator overnight with wrapping intact. The next day, the layers are ready to fill and frost.