I ate the last one of these for breakfast this morning.
- 7 ounces peeled banana (2 small)
- 4 tbsp Earth Balance stick
- 1/4 cup plain yogurt
- 1 egg
- 1/4 cup orange sugar (or regular sugar, plus 1 tsp orange zest)
- ½ cup King Arthur Ancient Grains flour
- ½ cup Bob Red’s Mill 1 to 1 gluten-free flour
- 1 tsp baking powder
- ½ tsp vanilla powder
- ½ tsp cinnamon
Optional topping: cinnamon sugar or maple cinnamon sugar
Preheat oven to 350ºF. Prepare muffin pan by greasing or lining with papers..
Slice both the bananas and Earth Balance stick. Place slices into the bowl of a stand mixer and beat until well mashed. Add the yogurt, mixing well, followed by the egg, then sugar.
Sift or whisk together the remaining dry ingredients in a smaller bowl.
Remove the bowl of wet ingredients from mixing stand and scrape the sides and bottom of the bowl down with a spatula. Add dry ingredients to the wet and fold until well mixed
Divide batter into the wells of the prepared muffin pan, Bake in center of oven until a toothpick inserted in center comes out clean, about 20 minutes for regular muffins and 15 for mini, rotating pan halfway through. If desired, sprinkle tops of warm muffins with cinnamon sugar**. Transfer to wire rack to cool. Freeze any not to be eaten within a couple of days.
** The extra specialness of maple cinnamon sugar is highly recommended. I can find it at my local Natural Foods Co-op. The brand I have is Jed’s, and they do sell it on their website. Of course you could blend your own.
The wet ingredients may be lumpy, that is alright. I combined the dry ingredients with the wet by hand, gently, but perhaps with GF flour this does not matter as much as in conventional baking. My batter made 8 muffins, but the pans I used are vintage and smaller than some more modern muffin tins — you might only get six. The muffins will not rise a great deal so you can fill each well most of the way.