I’ve been laid up for the past week with an awful stomach flu, but I did manage to taste these lovelies before my descent into infirmity.
I had every intention of copying this recipe almost to the letter, with the exception of replacing the regular flours with ones that were gluten-free. But come baking time, the recipe did not align with what was actually in my pantry – and so yogurt became vegan sour cream, honey changed to agave nectar, egg whites were swapped for egg replacer and even the baking soda (which I had just run out of) was switched with baking powder.
Nevertheless, I think these were winners. They were dense, but not too thick, had a gentle sweetness and I liked the added spicy kick from the cinnamon. They’d work well with nuts added, too.
Now that I’m better, these won’t last long!
Sugar-free Banana Chocolate Chunk Muffins
1 banana, mashed
2/3 cup agave nectar
2 tbsp vegan sour cream
2 tbsp applesauce
Egg replacer equal to one egg
1 tsp vanilla
¾ cup sorghum flour
½ cup millet flour
½ cup potato starch
1 tsp baking powder
1 tsp xanthan gum
½ tsp salt
¼ tsp cinnamon
Rice milk chocolate bar, chopped
Preheat oven to 350 degrees F. Spray 12 cup muffin pan with cooking spray. (I love jumbo muffins, so I used my six-cup pan instead). Mix first six ingredients (wet) together in a medium bowl.
In a separate bowl, whisk together remaining dry ingredients (except for the chocolate); add dry ingredients to wet and mix just until blended together.
Pour batter into prepared muffin tins. Sprinkle top of each batter cup with the chocolate. Bake 15 to 18 minutes, or until toothpick inserted into center of muffin comes out clean. Cool for 10 minutes in pan and then remove muffins to a rack to cool completely.