March Muffin Madness continues with a recipe for gluten-free Chocolate Banana Split Muffins with today’s giveaway prize being several copies of the brand new cookbook in which this recipe is featured—Eat Dairy Free. I’m all about chocolate and banana “splits” so let’s get to this delicious muffin recipe, learn more about its creator, and then move on to today’s giveaway and the overall grand prize giveaway, both farther down in this post.
See the whole lineup of bloggers, blogs, and muffin recipes here.
Go Dairy Free
My good friend Alisa Fleming who writes Go Dairy Free and I “met” before I actually started writing gfe! In the early days of leading my gluten-free support group (which has since been retired), she sent me her first book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, to share with my group.
I was so impressed with the wealth of knowledge shared and the recipes included that I asked Alisa to speak to my group. She did, via phone, and it was her first such presentation. That shows you how long ago it was—before video calls/presentations became routine and Alisa became a sought-after speaker in the allergy community. Many in my group were dairy free as well as gluten free and the information Alisa shared was invaluable to them.
Today Alisa is one of the most widely recognized dairy-free and allergy-free resources. She is a frequent presenter at allergy-free blogging conferences and provides contributing and editorial support to such respected publications as Allergic Living (which is my favorite magazine for living gluten free and “more free”). Alisa does all that in addition to writing and operating her own site, which is a wealth of information and outstanding recipes. Alisa is a prolific recipe creator!
Gluten-Free Chocolate Banana Split Muffins
Alisa says: “Chocolate muffins are my husband’s favorite, followed closely by banana. Thus, it seemed only natural to merge the two into one special breakfast treat. These muffins taste indulgent but still contain less added sugar than most muffin recipes, thanks to the natural sweetness of the banana.” Shirley here: If chocolate muffins aren’t your thing, there’s even a Banana-Blueberry flavor option for this muffin recipe! (Details are in the Notes section of the recipe.)
- 1 1/2 cups brown rice flour or sorghum flour
- 1/4 cup potato starch
- 1/4 cup tapioca starch
- 1/2 teaspoon xanthan gum (optional, but helps with binding)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup dairy-free semi-sweet or dark chocolate chips
- 1 cup mashed very ripe banana (about 2 medium to large bananas)
- 1/2 cup packed brown sugar
- 1/2 cup lukewarm water
- 1/4 cup melted coconut, grapeseed, olive, or rice bran oil
- 1 teaspoon vanilla extract
- 2 to 3 tablespoons cocoa powder
- Preheat your oven to 350.F and grease 12 muffin cups (do not grease if using silicone), or line them with cupcake liners.
- In a medium bowl, whisk together the flour, starches, xanthan gum (if using), baking powder, baking soda, and salt. Stir in the chocolate chips.
- In a mixing bowl, beat the banana, sugar, water, oil, and vanilla with a hand mixer until relatively smooth. Add the dry ingredients to the bowl, and stir until just combined. Do not overmix; a few small lumps are okay.
- Transfer half of the batter to the flour bowl and stir in the cocoa powder; use 2 tablespoons for a lighter chocolate or 3 tablespoons for more intense chocolate flavor.
- Using 2 separate spoons, fill each prepared muffin cup half with the chocolate-banana batter and half with the plain banana batter (roughly side by side).
- Bake for 20 to 24 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let cool for 10 minutes in the cups before removing the muffins to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 2 days, or individually wrap the muffins in plastic wrap and freeze to enjoy later.
Makes 12 muffins.
To make with unrefined sweetener, substitute ½ cup coconut sugar or evaporated cane juice for the brown sugar. The muffins will be a little less sweet. To compensate, I sprinkle a little extra sweetener on the muffin tops before baking. The crunchy topping adds a nice touch of sweetness without excess sugar.
Banana-Blueberry Muffins: Omit the chocolate chips and cocoa powder. Stir 1 cup blueberries into the flour mixture, to coat, before adding the flour mixture to the wet mixture.
High-Altitude Adjustment: Above 3,000 feet, reduce the baking powder to 1/2 teaspoon.
This recipe is reprinted with permission from Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets by Alisa Fleming (BenBella Books, 2018). Photo by Nicole Axworthy.
More Gluten-Free Muffin Recipes (and More) from Go Dairy Free That You Should Check Out
~ Apple Pecan French Toast Muffins (use gluten-free option)
~ Mini Maple French Toast Casseroles (use gluten-free option)
Update: All giveaways for this event are now closed.
Eat Dairy Free: Your Cookbook and Guide for Everyday Meals, Snacks, and Sweets (4 winners; co-sponsored by author Alisa Fleming and gfe. )
This cookbook is Alisa’s brand new cookbook and it’s terrific! All recipes are—or have fully tested options for—gluten free, egg free, peanut free, and soy free. And 90% of the recipes are nut free.
One of the things I really like about this cookbook is that no store-bought dairy substitutes are needed. As Alisa shares, “this is a cookbook that anyone can dive into whether experienced with dairy-free living or not. You do not need to seek out dairy-free cheese, sour cream, or other specialty alternatives. There’s even a recipe for easy homemade milk beverage!”
I’ve flipped through Alisa’s beautiful new cookbook and there’s not been a single recipe that I don’t want to make!
Grand Prize Giveaway
This giveaway is now closed. See all 10 prizes here.
Originally published March 24, 2018; updated February 1, 2022.