- 18
Ingredients
- 3 large bananas, mashed
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup teff flour
- 1/2 cup sweet rice flour
- 1/2 cup sorghum flour
- 1/2 cup tapioca starch
- 1/2 cup almond meal
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 teaspoon xanthan gum
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3 tablespoons cocoa powder
Preparation
Step 1
Preheat the oven to 350 degrees. Mash the bananas. Cream together the butter and the sugars. When they are just creamed, stop mixing. Add the eggs, vanilla, and sour cream to the butter and sugar. Mix in the mashed bananas. Stir together all the dry ingredients in a separate bowl. Using a rubber spatula, fold the dry ingredients into the wet batter, 1/4 cup at a time, until everything is just mixed together.
Scrape the batter into the prepared muffin pan. This recipe makes 18 muffins, rather than 12, so you will have batter left over after filling the pan with 12 muffins. Place in the oven and bake for 16-20 minutes, until they are firm to the touch.
Remove from the oven, and allow them to cool. These are filling, and fantastic for a quick breakfast.