This is a re-post of this recipe. I made them recently and remembered how good they are, so I figured I'd pull them to the front.
There are so many banana cake, bread and muffin recipes, it seems endless. But this recipe is gluten, dairy and corn-free, yet very moist and yummy - not to mention how easy it is to make. And of course, it is made even better by adding cocoa ;).
I think every time I make them somebody comments how moist they are. Now, that "every time I make them" is qualified with this: I realize I haven't made them enough, especially with how many bananas we have lingering around!
Chocolate Banana Muffins
Adapted from TasteOfHome.com
1 1/2 cups gluten-free flour (I use oat and/or rice)
1/2 to 1 cup sugar*
1/4 cup cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt (optional)
1 1/3 cups ripe bananas, mashed
1/3 cup oil
1. Preheat oven to 350 degrees F.
2. Combine all ingredients. Mix well. Spoon into a 12 hole muffin pan about 3/4 full.
3. Bake at 350 for 15 to 18 minutes, or until muffins test done. Good plain warm or cold, or cool completely and frost.
*You may use however little or less sugar as you like. I've made them with only tablespoons of sugar, 1/2 cup of sugar and the full cup, and they've all turned out great. As usual, it just comes down to personal preference. I suppose you could even try them using honey - that would just top it off!