It seems I've had it all wrong. You see, I tried to perfect gluten free vegan baking before I was successful in simply gluten free baking! I have plenty of experience with traditional baking from years of helping my baking-extraordinaire Gramie bake everything from apple pie to German chocolate cake (from scratch). But for me, attempting to perfect gluten free vegan baking first was not the best order of things. Especially for someone who never really loved to bake as an adult. Case in point - it took me nearly 4 months to feel comfortable sharing my gluten free vegan chocolate cake recipe after making it like 15 times, and I am STILL tweaking it here and there. Blasted baking. If you follow my blog you know I'm not a huge baker and don't really enjoy it. And now please allow me to reframe that thought. I did not really enjoy baking until I made these muffins. For the first time I think I felt what avid bakers feel: exhilaration. I created a baked good that was fantastic and it worked...it actually worked, and tasted awesome!! What a rush. Anyway, I do believe I have fallen in love (in a big way) with baking. I plan on experimenting much more with gluten free baking and bulking up that sorry excuse of a baking section on my recipe page. I hope you try this recipe. Especially if you're new to gluten free baking, this will be a great starter recipe for you. Listen, if I can do it, you can FOR SURE do it. I promise. Be sure to read over my notes below before you get going. Salud.
Chocolate Chip Banana Muffins
Ingredients:
Wet
-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
Dry
-80 grams sorogum flour (3/4 cup)
-110 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.
How To:
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.
Notes:
*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.
These muffins are incredibly light, yet moist. They have been taste tested many times (and by traditional eaters) with rave reviews. I'm very proud of this recipe and I hope your family enjoys it too! 
Coconut butter tastes fabulous on top of these puppies
Shared on: Melt in your Mouth Mondays, Motivate Me Mondays, Mealtime Monday, My Meatless Monday, On The Menu Monday, Mix It Up Monday, Allergy-Free Wednesdays, Fat Tuesday, Slightly Indulgent Tuesdays, Gluten Free Wednesdays, Real Food Wednesdays, Whole Foods Wednesdays, Pennywise Platter Thursdays, Fresh Bites Friday, Show Off Friday,
These look good Amber almost melt in the mouth! Lovely pictures too! I bet those disappeared fast!
ReplyDeleteVicky xo
Thanks, Vicky! These are very popular in my house. We are traveling tomorrow to see family and I will be making a batch of these tonight for the trip. :-) Happy spring.
DeleteCongrats Amber!!! Baking gluten-free and vegan sure can be a science experiment from time to time eh?! These look incredible and can't wait to make these soon.
ReplyDeleteThanks Laura! :-)
DeleteAwesome. I like it and going to try it. Thanks for sharing this recipe :)
ReplyDeletegfcfrasoi.blogspot.com
Thanks for stopping by today.
DeleteOh what a delicious and easy recipe. I’m so glad I've found this.
ReplyDeleteThanks so much! These are very user friendly. I hoe you enjoy them!
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