for most, but taboo for those with a gluten allergy. So instead I added sweet sorghum flour to the baking mix, which is ground from the small, millet-like grains of the sorghum plant. It’s a great substitute for wheat flour and creates a fine crumb and good texture for these muffins. They taste as good as I remember and I’m thrilled to add them back into my recipe file!
- 1/2 cup Butter – softened
- 1 cup brown sugar
- 2 eggs
- 2 over-ripened bananas, mashed – 1 cup
- 1/2 cup water
- 1 tsp vanilla
- 1 1/2 cups gluten free baking mix (I like Pamela’s)
- 1/2 cup sweet white Sorghum flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 3/4 Tbsp powdered buttermilk mix (saco brand) (if you have buttermilk, you can substitute1/2 cup for the powdered mix and omit the 1/2 cup water above.)
- 1 cup chocolate chips
Preheat oven to 350 degrees
Cream the butter and brown sugar together. Add the 2 eggs and beat for 2 minutes until it becomes fluffy. Add the mashed banana’s, water, vanilla and mix just until blended.
In a separate bowl, combine the baking mix, sorghum flour, baking soda, baking powder, salt, and powdered buttermilk. Fold into the butter mixture until all combined.
Prepare muffin tins with baking spray and fill making 15 muffins. Bake for 21 minutes and let cool on rack for 10 minutes before removing. (If you make 12 large muffins, bake additional 5-7 minutes checking for doneness.)