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sorghum banana muffin

sorghum banana muffin photo by vsimon

Oh, these are big and beautiful. These muffins are adapted from a recipe for banana bread with chocolate chips.

Now it is gluten free, dairy free, and whole grain.

Banana pure makes them very moist and tender, not crumbly. And they hold well in the fridge without getting dry.

Vince says (always) that he would prefer some banana chunks, not all blended up. That suggestion (always) causes me to make faces. Banana chunks are just too slippery for me. He will have to make his own if he wants chunks. He (always) knows this.

I use dark brown sugar because it has more antioxidants than many other sweeteners. To me, 1 cup of dark brown sugar overwhelms the banana flavor, adding a molasses undertone. But most people like their muffins very sweet. And these are plenty sweet.

Some people (me) would be happy with less, say 3/4 cup of sugar. The ripeness of the bananas impacts the sweetness too. The riper they are, the sweeter they are. This is a great place to use bananas that are getting really soft, spotty, and fragrant.

The demerara sugar topping is fun. But it is optional. Demerara sugar is washed raw cane sugar, in big crunchy crystals.

sorghum banana muffin

nice tender texture photo by vsimon

Sorghum Banana Muffins with Chocolate Chips

makes 12 metric measures
3 large very ripe bananas, peeled 500 gm
¼ cup canola oil 60 ml
1 large egg 50 gm
2 cups sorghum flour 250 gm
1 tsp xanthan 4 gm
1 cup dark brown sugar, or less 200 gm
1 1/2 tsp baking powder 6 gm
½ tsp salt 4 gm
¼ cup chocolate chips 40 gm
2 tablespoons demerara sugar, optional 25 gm

Preheat oven to 400 degrees.

Put bananas, oil and egg in a blender and process until smooth.

In a large bowl, mix flour, xanthan, sugar, baking powder, and salt.

Pour blended bananas into the flour mixture. Stir until smooth.

Allow to rest for 5 to 10 minutes to allow the xanthan to rehydrate. The batter will get thicker.

Put papers in muffins tins.

Stir the chocolate chips into the batter.

Evenly divide the batter into the muffin papers. Sprinkle generously with demerara sugar.

Bake for 30 minutes. It really does take this long.

PS I love banana muffins, but will not eat a raw banana. Most people just cannot understand that. I say, everyone doesn’t like something. For me, it is raw bananas. Do you love them? Or turn them into treats?

PPS Your opinion counts! Please see the poll in the sidebar and vote for the 3 topics you would most like to see in video cooking classes.

2 Responses to “Sorghum Banana Muffins with Chocolate Chips”

  1. Christina says:

    I’m making these right now and I just wanted to tell you how much our family loves these muffins! I make them almost every week. I use a mild olive oil instead of the canola for health reasons and it works wonderfully. I also sometimes use a cup of medjol dates with a Tbsp. Maple syrup instead of the brown sugar. I just blend it up with the bananas and egg/oil. It works great and is a natural sugar. Other times I use sucanat or coconut sugar since we don’t use white or brown sugar.

    Thanks for a great recipe!

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