The Gluten Free Bread and Pizza Crust Mix from King Arthur is a lifesaver. I have only made bread with the mix, but will try out the pizza crust soon. To satisfy a craving, I decided to take the bread mixture to the sweet side. This morning I made Banana Chocolate Muffins without adding any sugar. The recipe is vegan as well as gluten free. I have to say, the muffins are dense and delicious. The cocoa powder is rich and decadent and the bananas add just enough sweetness. Give the recipe a try and let me know what you think.
Banana Chocolate Muffins (makes about 11):
1 box of King Arthur Bread and Pizza Crust Mix
4 tablespoons of melted coconut butter
3 tablespoons ground flax
1 1/3 cup coconut milk
1/2 cup cocoa powder
2 ripe bananas
1 teaspoon cinnamon
2 teaspoons vanilla extract
How to:
Add nine tablespoons of water to the three tablespoons of ground flax. Stir and place in fridge for 15 minutes. Pour melted butter, flax eggs, and coconut milk into large bowl and mix. Add vanilla, cinnamon, and mashed bananas. Slowly incorporate the flour, yeast and cocoa powder, mixing from the bottom up. You can mix with a large wooden spoon or an electric mixer. Divide the batter into cupcake tins that are coated with non-stick spray. Preheat oven to 350 degrees. Place muffins in oven for approximately 30 minutes. Check the center of the muffin with toothpick to make sure it is fully cooked. Plate and eat! Roughly 234 calories in each muffin.
