It’s been a while since I posted a new recipe. For most of the summer I have taken a vacation from baking – let’s call it post-book recovery. But I woke up one morning and felt inspired to make banana muffins with some burgundy sorghum flour that I’ve been meaning to try.
To use the burgundy sorghum, I adapted my basic flour blend from The Allergy-Free Pantry for a 256 gram (2-cup) blend that included:
102 grams brown rice flour
51 grams white sorghum flour
51 grams burgundy sorghum flour
52 grams arrowroot starch
I should note that the NuLife Market burgundy sorghum flour I used has the same amount of protein as the white (3 grams per serving), but more fiber and fewer carbs.
Banana Chocolate Chip Muffins
256 grams basic flour blend (see above)
½ teaspoon xanthan gum
½ cup Sucanat
2 teaspoons baking powder
½ teaspoon salt
1 flaxseed egg
¼ cup sunflower oil
¾ cup hemp milk
1 teaspoon vanilla extract
¾ cup mashed banana (2 medium)
1/3 cup chocolate chips
Combine the dry ingredients and set them aside. Combine the flaxseed egg, oil, milk, and vanilla in a large bowl and mix on medium speed for 2 minutes.
Add the dry ingredients and mix for another 2 minutes.
Add the mashed banana and mix for another minute or two. I like to use bananas that have been frozen in their skins, thawed, and sliced open.
Of course, I added a handful of mini-chocolate chips, and stirred them in by hand.
Bake the muffins at 350 degrees for 20 to 22 minutes.
The addition of the burgundy sorghum flour didn’t change the flavor profile, but it did provide more of a traditional wheat/whole grain look to the muffins.
I love that there are so many non-wheat flours for us to use. What’s your favorite?