I have tried to find a way of making a sweet muffin, using nothing but bananas for sweetening. And it worked out great! The bananas add a nice texture and also keep the muffins nicely moist. Even though I’ve used only whole meal they have a great fluffy texture and are not too sweet. If you are used to relatively sweet foods you might want to add a little additional sweetener of your choice.
NOTE: This is an updated version of the original recipe.
For six medium sized muffins you’ll need:
1 cup (140g) sweet sorghum flour
1 cup (135g) buckwheat flour
1 tablespoon fiber husk
2 teaspoon baking powder
1 teaspoon baking soda
1 pinch salt
5-6 very ripe bananas
2 table spoon olive oil
1/2 cup water
Preheat the oven to approx. 190° C
Sift the dry ingredients into a bowl and mix well.
In a separate bowl mash the bananas to a creamy paste.
Prepare the muffin tray.
Add the banana-mixture, olive oil and water to the bowl with the dry ingredients and stir it well (but not too long otherwise the dough won’t rise as good) – it may appear too moist at first, but the sweet sorghum tends to soak up quite a bit of fluid. Then quickly transfer the dough to the muffin cups or tray.
Bake the muffins for about 25 minutes – check with a needle or a small knife if the dough has been baked well. I prefer to leave them a little moist.
Let them cool down a little and enjoy!