Almost every morning, I bake something delicious for our guests. Unfortunately for me, I cannot enjoy most of these goodies due to food intolerances. But, sometimes, I just want to have what everyone else is having. When I saw my guests' delight over the banana "surprise" muffins, I just knew I had to see if I could make them gluten, soy and egg free. This is what I had on hand. If you haven't tried the Jif Chocolate Hazelnut Spread, it is delicious.
I decided to use my vegan banana muffin recipe and just substitute the gluten free flour. I whisked together the flour, baking soda and salt.
I measured the coconut oil and decided to use hot coffee.
I poured the hot coffee into the coconut oil, which allowed it to melt without using the microwave and added the vanilla.
I measured the sugar into a bowl and poured the coconut oil, coffee, vanilla mixture over the top.
A quick stir is all it needed to combine.
I decided to simply mash the banana with a fork directly into the bowl .
That was really easy and combined all ingredients.
At this point, I added the flour, baking soda, salt combo and mixed quickly with a rubber spatula.
Using a 2 spoons, I carefully scooped half the batter into the 4 prepared muffin tins.
About a teaspoon of the Jif Chocolate Hazelnut Spread looked like the perfect amount to go in the center.
The rest of the batter was carefully divided and spread over the top so that the "surprise" center was totally covered.
About 25 minutes later, they looked beautiful.
Nicely browned and domed tops.
I let them cool in the pan about 10 minutes before removing them to the cooling rack.
The moment of truth - will the "surprise" be in the middle?
Deliciously moist, banana and Jif.
Here's a bite for you!
I must admit that although I love muffins hot out of the oven, the flavor on these was better when they had cooled. Hmmm. Most banana muffins are better the second day, aren't they? This recipe was really perfect because it only made 4 muffins. You can make them with regular flour for some people and make them gluten free for those of us who are "special".
Thanks for visiting the Americus Garden Inn Bed and Breakfast. Let me know what you think of the recipe.
VEGAN Gluten Free BANANA MUFFINS WITH Jif Chocolate Hazelnut Spread
Yield: 4 small muffins
1/2 cup white rice flour
3/8 tsp baking soda
1/8 tsp salt
1/4 cup sugar
1.5 TBS coconut oil
1 ripe banana
1 TBS hot coffee
1/4 tsp vanilla extract
4 tsp Jif Chocolate hazelnut spread
- Preheat oven to 350 degrees. Line 4 small muffin tins with liners.
- Sift dry ingredients together in a medium bowl.
- In another bowl, combine sugar and coconut oil, coffee and vanilla.
- Mash the banana directly into the sugar mixture
- Add dry ingredients to wet and stir to moisten.
- Scoop half the batter into muffin tins.
- Carefully spoon 1 tsp on chocolate hazelnut spread into center.
- Top each muffin with remaining batter.
- Fill empty muffin spaces halfway with water.
- Bake about 25 minutes or until toothpick inserted comes out clean