Even if you forget to put sugar in these muffins, people will eat them (I may have done that once). Though that may tempt you, don’t skip the sugar – there isn’t much and it makes a difference. Perhaps some people (who are not me) would be fooled into thinking they were supposed to baked without any sugar aside from the banana and taste swell just the way they are, but they’d be wrong. The muffin needs a wee tiny bit of sweetness.
Really.
Sometimes gluten-free, or heck, all muffins, seem to dry out as the day goes on, but when you add a little banana they seem to retain moisture and taste even better as time goes by. The flavors get more mellow and mingled. These are great make-ahead muffins if you need to contribute a baked good to a gathering. They make as good a breakfast as they do an afternoon snack with coffee or juice. The more gnarly the banana, the better the muffin flavor. Be sure to puree the banana with some other liquid ingredient (like the orange juice in this recipe) to make sure it is smooth and not lumpy.
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The only thing you might need to add is a big giant cup of coffee. Or a second muffin. Or both.
Ingredients
- 260 grams Canteen flour blend (2 cups) (see notes)
- 25 grams GF oat flour (1/4 cup)
- 50 grams granulated sugar (1/4 cup)
- 3 tablespoons brown sugar
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ½ teaspoon cinnamon
- ¼ teaspoon baking soda
- 55 grams almond milk (1/4 cup)
- 55 grams orange juice (1/4 cup)
- 120 grams banana (large) pureed
- 3 extra large eggs
- 115 grams canola (or neutral) oil (1/2 cup)
- 1 teaspoon vanilla extract
- 120 grams roughly chopped pecans (1 cup)
- 80 grams chocolate chips (1/2 cup)
Instructions
- Preheat oven to 350°F. Place liners in two 12-count muffin pans (about 16-18).
- In a large bowl whisk together flours, sugars, baking powder, salt, cinnamon and baking soda. Puree banana in a food processor or blender adding in the orange juice. In a small bowl whisk together almond milk, pureed banana and orange juice mixture, eggs, oil and vanilla. Add to the flour mixture and stir until combined. Stir in pecans and chocolate chips. Scoop ⅔ full into muffin pans. Bake 16-18 minutes or until a toothpick comes out without crumbs. Cool in the pan for a few minutes and transfer muffins to a rack to cool to room temperature before serving.
