Chocolate Banana Bread Muffins –

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The story goes as follows: we were running short on gluten free flours and I wanted to make banana bread muffins. I stumbled IMG_4076e_blogacross a recipe that used Betty Crocker Gluten Free Yellow Cake Mix, however, I didn’t have that one… I had the chocolate cake mix. Desperate to use up our overly ripe bananas and excited about chocolate in general, I decided to take a chance and make the muffins with the chocolate cake mix and chocolate chips. The results did not disappoint. In fact, it’s been said this is even better than regular banana bread (that comes straight from the boyfriend, by the way; and banana bread is pretty much his favorite food).

Truthfully, I don’t think anyone would even guess these are gluten free unless you told them. That’s quite true, but I’m really just typing this out because it’ll make my pictures look better to have more text around them and you’re probably going to scroll straight to the recipe at the bottom and not read this part anyway. haha

IMG_3983e_blogIMG_4026e_blogIMG_4043e_blogIngredients:
1 box Betty Crocker Gluten Free Devil’s Food Cake Mix
2 1/2 medium, very ripe bananas (mashed)
1/2 cup butter (softened)
3 eggs
2/3 cup chocolate chips

Directions:
Heat oven to 350°F. Line your cupcake tin with papers. In a large bowl, beat cake mix, mashed bananas, butter, and eggs with an electric mixer on low speed for 30 seconds, then on medium speed for 2 minutes, scraping occasionally. Spoon into cupcake tin. Makes app 20-24 muffins. Bake for 18-24 minutes or until toothpick comes out clean. Let cool.

Blessings,
Rachel

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