These are really nice little muffins!
They have just the right amount of banana so you can really taste it, but it is not overpowering. Same with the chocolate chips. They have more of a springy cake texture and feel than a regular muffin. I think it is because there is almond butter in them- it’s a chemistry thing!
I was just thinking how great these might be if you left out the chocolate chips and used cinnamon chips instead- yum! I love chocolate but it’s always fun to try different things in a recipe like this.
These muffins are gluten free but if you don’t have an issue with gluten and want to make them with “regular” flour, that’s fine. Just switch out the sorghum flour and GF mix for regular flour.
I bake all of my muffins in paper lined mini muffin tins because I like to make a couple of different kinds at one time. That way you can sample several muffins without getting too full, or feeling too guilty. It really helps with portion control!
This recipe makes 36 of the mini muffin size. If you wanted to make them regular size it should make at least 12.
I shared this recipe with Finer Things Friday at Amy’s Finer Things, Friday Favorites at Simply Sweet Home, Slightly Indulgent Tuesday at Simply Sugar And Gluten Free, Real Food Wednesday at Kelly The Kitchen Kop
Preheat oven to 350 degrees
Mix dry ingredients then set aside.
¼ cup flaxseed meal
½ cup ground almond meal
¼ cup sorghum flour
½ cup GF Mix*
¾ teasp salt
2 teasp baking powder
Beat eggs in large bowl. Add oil, vanilla, brown sugar, agave nectar, almond butter and mashed banana.
2 eggs
1/3 cup grapeseed oil
½ teasp vanilla
¼ cup brown sugar
¼ cup agave nectar
¼ cup almond butter
1¼ cup mashed banana
Gently mix dry ingredients into banana mixture. Stir until all of the dry flour is mixed in.
Add ¾ cup chocolate chips to mixture and stir.
I use muffin paper lined mini muffin pans to bake these. Bake 23-25 minutes.
Makes 36 mini sized muffins. It should make at least 12 regular sized muffins if you would rather.
* GF Flour Mixture
The GF Flour Mixture that I use is pretty standard. I use Authenticfoods.com Gluten Free flours because they are ground more finely than commercial brand flours that you can buy off the shelf. This results in wonderful baked goods that do not have that “gritty” feel when you chew them like so many products that we all tried in the beginning!
GF Flour Mixture
2 cups AF Superfine Brown Rice Flour
2/3 cup AF Potato Starch Flour
1/3 cup AF Tapioca Flour
I make up several batches of this mixture at a time and keep it in a canister. I keep all of my other GF flours in the freezer.
Your muffins sound delicious! And I love that you can make them with both kinds of flour.
Thanks for linking up with me for Friday Favorites!
Thank you Jerri! I have been having fun linking up!