Carrot-Banana Muffins

On By SarahIn Baked Goods, Gluten-free, Recipes, Vegan

Failure scratches at your ego, but sometimes you need to experience failure before you can succeed. Failure is a damn good teacher. A while ago, I failed at making gluten-free carrot-banana muffins. Why? I did not do enough research. I falsely assumed that exchanging the wheat flour for gluten-free flour would do the trick. The muffins were too moist and collapsed. Man, was I one unhappy camper! I learned that gluten-free batter is unforgiving when it comes to overmixing (too many air bubbles are its kryptonite), and it often requires at least 5-10 minutes extra baking time compared to the regular kind. I gave the muffins another shot with my new knowledge in tow, and they turned out perfectly. If you give them a go, please let me know what you think.

Ingredients

Dry Ingredients

  • 1 cup of gluten-free flour mix
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp allspice
  • 1 tsp vanilla sugar
  • 1/3 cup brown sugar

Wet Ingredients

  • 1 flax eggs (1 tbsp flax meal + 5 tbsp of water/ set aside for 5 minutes)
  • 2 ripe, medium-sized bananas (mashed)
  • 1/2 cup vegan buttermilk (1/2 cup non-dairy milk + 1 tbsp of lemon juice/ set aside for 5 minutes)
  • 1 tbsp date syrup

Add-ins

  • 2 large carrots, grated (about 1 cup) 

Topping

  • Chopped almonds (optional)

Instructions

  1. Add the dry ingredients to a large-sized bowl. Whisk until well-combined. 
  2. Add the wet ingredients to a medium-sized bowl. Whisk until well-combined. 
  3. Add wet mixture to dry mixture and then mix. Do not overmix. The batter should be thick and lumpy. 
  4. Gently fold in the grated carrots. 
  5. Let batter rest at room temperature for 30 minutes.
  6. In the meantime, preheat oven to 180 C/ 350 F. Butter 12 muffins cups or line them with paper liners.
  7. Using a spatula, gently mix the muffin batter couple of times before transferring it to the muffin tins. Divide batter evenly between the muffin cups (almost to the top). 
  8. Bake for approx. 30-35 minutes or until a toothpick inserted into the center of the muffin comes out clean. 
  9. Cool for 10 minutes and then transfer muffins to a wire rack to cool completely. 
  10. Enjoy!

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