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)
- 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
- 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.