Strawberry Banana Muffins

Make sure your berries are ripe and sweet. That goes for your bananas, too. You want them fragrant and soft, as they provide much of the sweetness in this low sugar treat. (Note- these are egg-free and vegan- more akin to a whole grain muffin than a cakey white flour and sugar cupcake- just sayin'.)

Ingredients:

1 cup banana puree (3 medium bananas)
1/3 cup organic coconut or canola oil or grapeseed oil
1/3 cup non-dairy milk
1/2 cup packed organic light brown sugar
2 teaspoons bourbon vanilla extract
Ener-G Egg Replacer for 2 eggs mixed (or use two free-range organic eggs)
3/4 cup sorghum flour
1/2 cup millet flour or buckwheat flour
1/2 cup almond flour or brown rice flour
1/4 cup potato starch (not potato flour) or tapioca starch
1 teaspoon xanthan gum
1/2 teaspoon sea salt
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 cups sliced fresh organic strawberries, rinsed and patted dry

Instructions:

Preheat the oven to 350ºF. Line a 12-muffin pan with paper liners.

In a mixing bowl beat together the banana puree, oil, rice milk, brown sugar, vanilla and egg replacer (or eggs).

Add the flours, starch, xanthan gum, sea salt, baking powder, cinnamon and nutmeg. Stir until well combined. If the batter is stiff add a tablespoon of rice milk at a time to achieve a lighter, somewhat sticky batter.

Add in the strawberries by hand and stir gently.

Drop by spoonfuls into the prepared muffin cups.

Bake in the center of a preheated oven until they are done in the center- roughly 22 to 25 minutes. Test for wetness with a wooden pick. Muffins should be domed and firm to a light touch.

The most important tip I've found when baking gluten-free muffins and cupcakes is to remove them from the pan to cool, as soon as you can. The longer they stay in the muffin pan the longer they steam. And we know what steam does to bottoms. That's right. And we hate our soggy bottoms, now, don't we?

Cool on a wire rack. Eat warm or cool, or whichever way warms the cockles of your sweet little heart.

Nutrition Facts

Amount Per Serving
Calories 180     Calories from Fat 80
% Daily Value *
Total Fat 9g     14%
Saturated Fat 1.5g     8%
Trans Fat 0g
Cholesterol 30mg     10%
Sodium 110mg     5%
Potassium 230mg     7%
Total Carbohydrate 27g     9%
Dietary Fiber 3g     12%
Sugars 10g
Protein 3g
Vitamin A     2%
Vitamin C     20%
Calcium     4%
Iron     10%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.