You are here: Home » Recipes » Gluten-Free Cocoa and Banana Muffins Gluten-Free Cocoa and Banana Muffins Recipe by Our Cookbook Collection Yield 12 servings The black sesame seeds add crunch to this gluten-free muffin. PrintEmail Ingredients 1 cup millet flour1/2 cup hazelnut meal1/3 cup teff flour1/3 cup brown rice flour1/4 cup quinoa flakes3 tablespoons unsweetened cocoa powder1 teaspoon baking powder1/2 teaspoon baking soda1/4 teaspoon salt2 large eggs1/3 cup blond cane sugar or granulated white sugar1/4 cup light Muscovado sugar or light brown sugar1 stick unsalted butter, melted and cooled slightly1/3 cup buttermilk2 teaspoons vanilla2 large bananas, mashed with a fork -- sprinkle of black sesame seeds Instructions 1. Preheat the oven to 350 F and prepare 12 muffin cases; set aside. 2. In a bowl, combine all the dry ingredients except the two sugars; set aside. 3. In the bowl of a stand mixer, combine the two sugars and eggs. Beat until light. Stir in the butter, buttermilk and vanilla extract. Add the mashed bananas. 4. Mix in the dry ingredients just until incorporated (don’t overmix). 5. Fill muffin papers and sprinkle with black sesame seeds. Bake the muffins for 25 minutes, or until a toothpick inserted in the middle comes out dry. Reprinted with permission from Lake Austin Spa Resort.