Tuesday, 1 July 2014

Patriotic Peanut Butter Banana Mini-Muffins



Gluten Free, Dairy Free, Oil Free, No Refined Sugars, Vegan

Makes 40-45 mini muffins


Recipe adapted from here



Muffin Ingredients:

  • 2 cups sorghum flour
  • 1 cup buckwheat flour
  • 2 cups mashed RIPE banana (about 6 small bananas)
  • 1 cup non-dairy milk of choice
  • 6-8 tbsp natural peanut butter
  • 2 tsp vanilla extract
  • 4 tsp baking powder
  • pinch salt


Muffin Method:

Preheat your oven to 400F (200C).

Mash the bananas on a plate and add them to the food processor. Add the milk, peanut butter and vanilla extract and process until combined.

In a large bowl, combine the sorghum flour, buckwheat flour, baking powder and salt and whisk to combine.

Pour the wet mixture into the dry, then stir thoroughly until the liquid is absorbed. Grease a mini-muffin pan (or a regular muffin pan, if you want normal sized muffins), with non-stick spray or coconut oil, then fill the wells about 3/4 of the way with batter. 

Bake at 400F (200C) for about 30 minutes, until the tops are browned and a toothpick comes out clean.

Repeat until you use all your batter.




Strawberry Frosting Ingredients:
  • 3-4 ounces soft tofu
  • 2 tsp non-dairy milk of choice
  • 4-5 large strawberries
  • 1 tsp lucuma powder
  • 1 tsp granulated sweetener of choice (stevia, coconut sugar, etc)
Blueberry Frosting Ingredients:
  • 3-4 ounces soft tofu
  • 2 tsp non-dairy milk of choice
  • 1-4 cup fresh blueberries
  • 1 tsp acai powder
  • 1 tsp granulated sweetener of choice
Peanut Butter Frosting Ingredients:
  • 3-4 ounces soft tofu
  • 2 tsp non-dairy milk of choice
  • 1/2 banana
  • 1 tbsp peanut flour


Frosting Directions:

Pick a flavor, add all ingredients to your blender and process until smooth. Scrape down the sides as needed to incorporate everything. Place each flavor in your refrigerator for about 15 minutes to help them "set" and thicken.  




Assembly:

Scoop the frosting flavors into 3 separate zip lock bags, then cut a small piece of the corner off the bags. Line your muffins in a flag shape and frost the upper left cupcakes with the blueberry frosting. Start with the strawberry frosting, and alternate with the peanut butter to make your American Flag!

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