Emily’s all time favourite food is bananas. She could eat them all day if she had the choice. I decided to make some banana muffins especially for her and I was happy to see that she enjoyed them. Both Emily and Daniel are my testers when it comes to new gluten free recipe attempts and trust me, they are very picky. So, I am very happy to share a recipe that has been approved by both of my strict testers. These muffins are moist and full of flavour. I hope you enjoy them as much as my family does.
Ingredients – makes 12 large muffins
- 1/2 cup sorghum flour
- 1/2 cup tapioca starch
- 1/2 cup potato starch
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp sea salt
- 1/2 tsp fruit pectin (promotes moisture retention)
- 1 tsp cinnamon
- 1 1/2 tsp xantham gum
- 1/2 tsp nutmeg
- 3 bananas, mashed
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 1 egg, lightly beaten
- 1/3 cup olive oil (add moisture, creates a tender texture to muffins and extends their shelf life)
- 1 tsp vanilla
- Crumb Topping: 1 tbsp sorghum flour, 1/4 tsp cinnamon, 1/2 tbsp unsalted butter, 3 tbsp brown sugar
- Preheat oven to 375 degrees and line muffin pan with large muffin cups
- In a large bowl combine sorghum flour, tapioca starch, potato starch, baking soda, powder, sea salt, fruit pectin, cinnamon, xantham gum and nutmeg
- In a separate bowl mash bananas and use an electric mixer to combine with sugars, egg, olive oil and vanilla. Add dry ingredients and mix well.
- Pour approximately 3 tbsp of batter into each muffin cup.
- Make crumb topping – combine sugar, cinnamon and flour together. Cut butter into mixture until it resembles cornmeal. Sprinkle on top of muffins.
- Bake muffins for 18 minutes and test to ensure they are full baked by inserting a toothpick into the centre of a muffin