Monday, April 23, 2012

Banana Muffins with Sorghum Flour, gluten free

Sorghum Flour / Jowar Flour - 1.5 cups
Old Fashioned Oats - 1 cup
Maple Syrup - 1/4 cup
Ripe Banana - 2, mashed very well
Butter / Coconut Oil - 5 tbsp, melted
Milk /Water - 1/2 cup
Baking Powder - 1 tsp
Baking Soda - 1 tsp
Golden Flax seed meal - 2 tbsp + 4 tbsp water
Cinnamon Powder - 1/2 tsp
Sesame seeds & turbinado sugar - for sprinkling on top of muffins (optional)
Makes 12 muffins

Mix flax seed meal with 4 tbsp water and keep aside.

Heat oven to 350F. Grease a muffin tray with little butter.

Put the old fashioned oats in a food processor and make a coarse powder. Mix sorghum flour, ground oats, baking powder, baking soda, cinnamon powder  together.

In a separate bowl, mix the flax seed mixture, mashed banana, butter, milk, maple syrup.

Add the wet ingredients to the dry ingredients and mix gently. Do not over mix.

Drop spoonfuls in the muffin tray and top with sesame seeds and turbinado sugar.

Bake in the preheated oven for around 20 minutes till toothpick inserted in the centre comes clean.

These muffins have a soft and crumbly texture. Store in an airtight container in the refrigerator.


Mike @TheIronYou said...

I never had Sorghum Flour / Jowar Flour in my life...guess it's about time to fill this void!

Anonymous said...

Just made these, really mixed the banana mixture well, but didn't have Maple Syrup, so I used Molassas. I also added chopped pecans. They have a nice texture and are not too sweet!