-10 ounces of peeled banana (about 3 largish bananas)
-1/2 cup coconut sugar (3.0 ounces)
-2 room temp eggs (weighing 4.5 ounces with shell)
-3 tablespoons full fat canned coconut milk
-1/2 cup melted coconut oil
-1 teaspoon vanilla
-1/2 teaspoon liquid stevia
-80 grams sorogum flour (3/4 cup)
-100 grams brown rice flour (3/4 cup)
-60 grams tapioca starch (1/2 cup)
-1 teaspoon baking power
-1/2 teaspoon baking soda
-1/4 teaspoon xanthan gum (if you can’t use xanthan gum, try 1 teaspoon of psyllium husk instead).
-1/2 teaspoon salt
-1/2 cup Enjoy Life mini chocolate chips (optional, these contain cane-sugar). I like mine with chopped walnuts.
Preheat oven to 350 degrees
1. In a bowl add in the banana and mash it around for a bit with a fork until it’s a wet mixture. Then add in all the other wet ingredients and mix everything with a hand mixer (or stand mixer) for 45 seconds on medium speed.
2. In another bowl, add in the dry ingredients (except the chocolate chips) and whisk everything together until everything is well incorporated.
3. In small batches, add in the dry ingredients to the wet ingredients and continue mixing with the hand mixer. Mix until everything is well incorporated. The batter will be somewhat think.
4. Add in the chocolate chips and stir by hand.
5. Fill muffin cups 3/4 full with batter. The muffins will rise quite a bit here, so don’t over fill them. This recipe makes 12- 14 muffins (depending on how full you make the cups).
6. Top muffins with chopped walnuts and coconut sugar
7. Bake for 18 minutes on the middle rack.
8. Remove the muffins from the muffin tin and allow to cool on a cooling rack.
*When baking, I suggest following the weight of the ingredients exactly (even the banana). This might mean investing in a small kitchen scale. I cannot guarantee results if the recipe is not followed as specified and measurements are not accurate…just sayin’.
*For wet ingredients use only a 1 cup glass Pyrex for measuring. *For dry, use metal measuring cups. And when measuring flours, spoon the flours into the measuring cup, then level off with a knife. Never pack in the flour.
*The muffins will stay moist for 3 or 4 full days at room temp in a container.
*Oh, and I only use these large baking muffin cups.