It’s Valentine’s day, did you know that in England they often say to the sweet half “YOU ARE MY VALENTINE” as the Italians say “YOU ARE MY LOVE”?! Well, now you can surprise your partner… Meanwhile, I placate you with my chocolate and banana muffins. This recipe is gluten and lactose free, also with no eggs for my friend Fabio who came back to live in London and he’s eggs intolerant 😀 I had never done cakes without eggs, not bad to be my first experience; The banana was not expected, but I often change idea when I make some recipe, so tried to put some slices of banana as top before baking, Has been a great idea 😀 because they gave to the muffins a nice flavor and smell that I’ll remember for a long time…
380gr flour (or alternative gluten free), 280ml milk (or alternative), 150 grams of sugar, 1 packet of yeast, 1 pinch of salt, 4 tablespoons of vegetable oil, small squares of dark chocolate, banana, chocolate drops.
Combine flour, sugar, yeast, salt and mix with a spatula or whisk by hand; add milk and oil. Put mixture into muffin pan or paper cups if you do not have the specific tray. The sequence is: grease and flour the Pan, add a little of the mixture on the bottom then put in the Center onto a square of chocolate, cover with another bit of compound (a little more than half of the mould) and add banana and chocolate chips as top. Bake at 180/200 in the preheated oven for 20 minutes. Do the toothpick test for baking.
Secret: the gluten-free flour often needs more milk, adjust with the consistency of the dough.
Styling: serve with tea or for breakfast with milk.