I have tried to find a way of making a sweet muffin, using nothing but bananas for sweetening. And it worked out great! The bananas add a nice texture and also keep the muffins nicely moist. Even though I’ve used only whole meal they have a great fluffy texture and are not too sweet. If you are used to relatively sweet foods you might want to add a little additional sweetener of your choice.
NOTE: This is an updated version of the original recipe.
Banana Muffins (Vegan, Gluten-free)
I have tried to find a way of making a sweet and vegan muffin, using nothing but bananas for sweetening. And it worked out great! The bananas add a nice texture and also keep the gluten-free muffins nicely moist. Even though I’ve used only whole meal they have a great fluffy texture and are not too sweet. If you are used to relatively sweet foods you might want to add a little additional sweetener of your choice.
Ingredients
- 140 g sweet sorghum flour
- 135 g buckwheat flour
- 1 tablespoon fiber husk
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 pinch salt
- 5-6 very ripe bananas
- 1/2 cup water
Instructions
- Preheat the oven to approx. 190° C (top-/bottom heat). Sift the dry ingredients into a bowl and mix well.
- In a separate bowl mash the bananas to a creamy paste. Prepare the muffin tray.
- Add the banana-mixture, olive oil and water to the bowl with the dry ingredients and stir it well (but not too long otherwise the dough won’t rise as good) – it may appear too moist at first, but the sweet sorghum tends to soak up quite a bit of fluid. Then quickly transfer the dough to the muffin cups or tray.
- Bake the muffins for about 25 minutes – check with a needle or a small knife if the dough has been baked well. I prefer to leave them a little moist.
Notes
Let them cool down a little and enjoy! 🙂
Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.
