Moist and not too sweet, this is my most requested muffin recipe this year. They’re good for breakfast, with afternoon coffee, or add chocolate icing for a special treat. There are lots of ways to play around with the basic ingredients, but here are the specific proportions, ingredients, and methods that seem to work best for me here in Highlands, baking at 4000′ elevation:
- 1 egg
- 2 very ripe bananas
- 1 cup agave syrup
- 1/4 cup oil
- 1/4 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2/3 cup unsweetened cashew milk
- 1 cup Bob’s Red Mill 1 to 1 Gluten Free Baking Mix
- 1/2 cup Hodgson’s Mill Buckwheat Flour
- 1/2 cup chopped pecans
- 1/2 cup flaked coconut
- 1/2 cup mini dark chocolate chips (Ghirardelli if you can find them, Hershey’s if you can’t). Minis work best to spread the chocolate flavor around.
Preheat oven to 375 degrees and line two standard muffins tins with 16 muffin liners. In a large mixing bowl, add egg, bananas, agave, & oil. Mix until thoroughly combined. Add all other ingredients in order given, mixing all the while until just combined.
Use 1/4 cup scoop to fill 16 muffin liners. They will be not quite full. Bake about 25 minutes until risen & golden, then cool slightly before moving each muffin to a cooling rack.
Bon Appetit! Come see us in the mountains and I’ll make them for you!!
Donna Alley, Innkeeper Since 1984
541 Hickory Street, Highlands NC 28741 (828) 526-2060