Prep Time: 15 minutes
Cook Time: 8-12 minutes (whoopie size; 20-25 minutes standard muffin size)
These mini muffins are perfect fresh out of the oven, especially on a crisp spring or fall day. Bananas bring health benefits like fiber and potassium in addition to moisture to GF recipes, and this one, adapted from Book of Yum uses a cup and half of them (usually around 3-5 bananas). To veganize it, flax meal is substituted for eggs. The flour blend has been modified to give it a heartiness. Lastly, to cut the cook time down from the estimated hour, a whoopie pan was used (from 60 minutes down to 8 minutes). Plus with the whoopie pan it yielded 24 minis to munch on. Note that if you’re using a standard size muffin pan cook time will be 20-25 minutes.
2 cups flour (½ cup tapioca, ¾ cup sorghum, ¾ corn flour)
1.5 t baking powder
½ t baking soda
¼ t salt
½ t cinnamon
¼ t nutmeg
1 t vanilla extract
1 cup sugar
2 eggs (substituted 2 flax meal eggs)*
1.5 cup mashed ripe bananas (3-4 bananas)
½ cup oil
*For 2 eggs = 2 T flax meal combined with 6 T warm water. Shake well in a container and allow to rest for a couple minutes.
Preheat oven to 350. In a resealable container create flax meal egg and set aside for a few minutes. Combine dry ingredients in a bowl. In a separate bowl mix eggs, oil, sugar and mashed bananas. Next combine the wet and dry ingredients. Add the contents to muffin/whoopie pan. Regular muffins will take 20-25 minutes, whoopies around 8. They’re done when they swell up and brown slightly on top and the edges. Muffins can be tested with a toothpick. If it comes out clean they’re ready. Serve with warm with butter.