I’m a big fan of bananas! And I love their versatility! They’ve make up a substantial part of my baking as they are great to replace sugar and also add perfect moisture and texture to the dough.
So I thought it is time to try a blueberry muffin. It took me a few goes… But once I tried adding banana, they came out really good!
It’s pretty amazing how you don’t even miss the sugar. And the flavour combination of banana and blueberry is really yummy!
For 6 large muffins you’ll need:
1 cup (120g) sweet sorghum flour
1/2 cup (70g) brown rice flour
1/2 cup (60g) tapioca starch
2 tablespoon fiber husk
2 teaspoon baking powder
1 teaspoon baking soda
1 pinch salt
3 very ripe FAIR-TRADE bananas (approx. 600g with peel)
1 cup (120g) blueberries
3/4 cup water
2-3 tablespoon olive oil
Preheat the oven to 190°C
Mix the dry ingredients in a large bowl.
In a small bowl, mash the bananas to a fine cream.
Add the water and olive oil to the bowl and stir through well.
If you need to grease the muffin tray, best time is now.
Give the banana water mixture to the dry ingredients and stir through to mix it well. Don’t stir too long, otherwise the dough won’t rise as good.
Near the end quickly stir in the blueberries and transfer the dough to the muffin form as soon as possible.
Bake at 190°C for approx. 25 minutes (depending on oven type).