Chocolate Banana Mini Muffins With Soft Toffee Center

In an effort to go gluten-free, although a huge bread/cake lover, I decided to try out one of the various gluten-free flours, Quinoa. This is my second attempt at this muffin. It's getting better, but could still use more chocolate than the original recipe (even though I added an additional 1/4 c of chocolate chips!). Enjoy and please give feedback on variations you try. This is still a work in progress!

• Ready In: 22 mins
• Serves: 12
• Yields: 36 mini muffins

Ingredients

• 1⁄4 cup unsalted butter
• 1⁄2 cup water
• 1⁄4 cup cocoa powder
• 1⁄4 cup  mini chocolate chip
• 2⁄3 cup sugar
• 1 1⁄4  quinoa flour
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 2  eggs, separated
• 1⁄2 teaspoon vanilla
• 2  very ripe bananas
• 36  pieces  soft toffee

Directions

1. Preheat oven to 375 degrees.
2. Place butter, chocolate chips in a saucepan and warm gently.
3. Once mixture starts to melt, add water, whisking constantly.
4. Once mixture is completely combined, remove from heat, add cocoa powder and let cool.
5. Meanwhile, sift together flour, sugar, baking powder, baking soda and salt.
6. Once chocolate mixture is cooled, add egg yokes, vanilla, smashed bananas and whisk until smooth.
7. Add chocolate mixture to dry ingredients and blend until smooth.
8. Beat egg whites until stiff and gently fold into batter.
9. Spoon batter into mini muffin tin lined with mini paper cupcake liners.
10. Drop a small piece of soft toffee into the center of each muffin (can be visible or you can push to the center of the muffin).
11. Bake each batch for 7 minutes or until toothpick inserted into the center of a muffin comes out clean, being careful not to over bake.