Free Banana Corn Muffins Recipe

By Meet Karina

Free Banana Corn Muffins Recipe

I love using banana puree in vegan baking. The mashed sweet fruit gives egg-free muffins a pull-apart tenderness. Not to mention- the combo of cornmeal and banana? Delicious.

Ingredients:

Whisk in a mixing bowl:

1 cup Bob's Red Mill Gluten-Free Cornmeal

3/4 cup sorghum flour

1/2 cup potato starch or tapioca starch

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt

1 cup packed organic light brown sugar

1/4 cup organic cane sugar

Pinch of nutmeg

Make a well in the center and add in:

1/2 cup light olive oil

1 cup banana puree

1/3 cup coconut milk or other non-dairy milk

1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water

2 teaspoons bourbon vanilla extract

1/4 teaspoon lemon juice or light tasting vinegar

1 tablespoon honey or organic raw agave nectar

Instructions:

Preheat oven to 350ºF. Line twelve muffin cups with paper liners.

Beat to combine. The batter should be smooth and medium thick. If it feels too stiff add a spoonful of coconut milk to thin. If, by chance, the batter is very thin, add a sprinkle of potato starch to thicken it.

Spoon the batter into the twelve muffin cups. Use wet fingers to smooth tops, if necessary. Bake in the center of a preheated oven till domed and firm to the touch. This might be anywhere from 18 to 25 minutes (a wooden pick inserted into the center should emerge clean) depending upon your oven, and humidity.

Cool the pan on a wire rack for a few minutes; then turn out the muffins to continue cooling on the rack (this prevents the bottoms from steaming).

Serve warm. Wrap extra muffins individually in foil; bag and freeze for best taste. These beauties make an easy, not-too-sweet on-the-go treat.

Makes twelve muffins.