A few nights ago, I made some muffins, but because I didn't have all my usual ingredients, I kinda winged the recipe and accidentally discovered the formula for the most amazing muffins in the universe (according to my husband, who ate 6 muffins in a row, without taking a breath in between)!
If you are looking for a healthy, sugar free and vegan treat, then go and eat a cucumber, because this fabulous piece of heaven is so delicious, because it is filled with naughtiness.
For 12 muffins, you need:
1 cup gluten free flour blend ( I used the mix from a company called "Dove", but "Bob's Redmill flour blend probably works too)
3/4 cup coconut flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp Xantan gum
1/2 tsp salt
1 tsp cinnamon
1 tsp vanilla extract
1/2 cup coconut oil (melted)
2 tbsp sugar
2 large eggs
2-3 overripe bananas
100 ml milk
caramel or toffee creme
Preheat the oven to 180 degree Celsius, line a muffin tray with muffin papers.
In a bowl, mix together the coconut oil with the sugar until it dissolves, then add the eggs one at a time into a nice creamy mixture.
Add the vanilla, the cinnamon and the salt.
In a separate bowl, combine the flour blend and the coconut flour, then mix together with the baking powder, baking soda and Xantan gum.
Gradually mix the dry ingredients into the egg-mixture until smooth.
Add the milk into the batter to create a nice dough.
Fill about 2 tbsp of the batter into each muffin form.
Then cut the bananas into small slices, placing about 4 slices on top of the dough.
Add about 1-2 tsp of caramel or toffee creme on top of the bananas.
Put 1 more tbsp of batter on top of the bananas and caramel.
Place in the oven and bake for about 20-25 minutes.
Done! You're welcome :)
Note:
We don't like our muffins and cakes super sweet and the overripe bananas together with the caramel creme are sweet enough. However, if you prefer your muffins a lot sweeter, add a few more tbsp of sugar to the batter, or add more caramel creme.
You can make your own caramel or toffee creme, but I had some store bought caramel creme left over from a strawberry-caramel pie I made a few days earlier (yes, I bake a lot) and it worked perfectly.