Because this is a treat recipe, I used regular sugar and added a few high-fat, indulgent extras like shredded coconut and dairy-free, gluten-free chocolate chips. If you want to keep the fat content low, these muffins are great without the add-ins at all. Just add a teaspoon of coconut extract along with the vanilla extract to get a hint of coconut essence.
I measured the gluten-free flours by weight again. Then, I spooned the flour into measuring cups to get an approximate volume measurement. I really recommend following the weight measurements as volume measurements can be variable.
My flour blend is a simple mix of teff, sorghum, and tapioca starch with a little psyllium husk powder for extra binding. I love experimenting with the different gluten-free flours available. I really like to bake using a higher ratio of whole grain flours like buckwheat, sorghum and teff etc. than starches because they add so much more flavour. Teff is one of my favourites. This tiny grain is so nutritious—high iron, calcium and protein. Teff and chocolate is a great combination. I add the tapioca starch to keep the muffins light and for binding. The psyllium husk powder also helps bind everything together a little more, gives good structure, and helps hold onto moisture longer. The results are a fabulously moist muffin with a great texture that doesn't crumble and is still great the next day.
makes 12 muffins
205 grams gluten-free flour blend
70 grams sorghum flour (2/3 cup)
70 grams teff flour (1/2 cup)
65 grams tapioca flour (1/2 cup)
35 grams cocoa powder (1/3 cup)
1 teaspoon psyllium husk powder
1 teaspoon ground cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt (optional)
1 Tablespoon ground flax seed
3 Tablespoons hot tap water
3/4 cup soy or other non-dairy milk
1 teaspoon vinegar
1-1/2 cups mashed banana
1/2 cup sugar (demerara, coconut, Sucanat etc.)
1 teaspoon vanilla
1/4 cup coconut flakes (optional)
1/2 cup chocolate chips (optional)
To your health and happiness,
Beans and Rice