These weren’t suppose to be a health statement. These were suppose to a nice treat, baked good post because I haven’t done a bake good yet. However, I made a mistake when I made these.
I had bought some of Bob’s Red Mill Gluten Free 1 to 1 Baking Flour, and I was curious to see how good it was and I’ve been wavering back and forth on two banana bread recipes, I LOVE all the time when making banana bread or muffins. My husband prefers muffins, therefore that’s what I tend to make. And he prefers chocolate chips in everything, so I’m always adding that. All of those factors led me to think, I’m going to make chocolate chip banana muffins for the blog, and give you my opinion on this flour.
Easy, right? Well it was but I was so focused on doing the best job, making these just like regular muffins only gluten free. That I forgot a key component of baking: Sugar.
I completely forgot about any kind of sweetener: refined sugar, coconut sugar, applesauce, even my favorite: honey.
As I put the muffins into the oven, I had a moment of panic as the realization dawned on me. “Oh, shit, mother fucker.” May or may not have been running through my mind. I honestly, thought these were ruined. A waste of time, money, and a blog failure.
After all, I’ve been pretty lucky as a new food blogger. I think I have tossed out may be 2 food recipes, (plus a couple drink recipes that didn’t turn out) in the 6 months that I’ve been food blogging, one was fixed on a do over. The other I haven’t tried yet again but I know I can fix. I was ready for the challenge of a baked good. Those are much harder to get right than a meat or vegetable dish is. I could be due for another failure after such a good run of luck.
I decided to wait and see what they were like once they were out of the oven. Bananas have a high sugar content and there was chocolate chips. I’d just have to try them and see. I didn’t tell my husband what I did. He’s my test subject.
They smelled delicious as I pulled them out of the oven. And I cut one open still warm and hit it with a little butter and offered to share it with my husband. He told me they were amazing.
Ah, yes! Completely fooled!
Almost, once they are cooled and you eat one, you can tell somethings a little different. But you’d never guess it was the sugar that was missing. And you can’t really tell they are gluten free either, other than they are a little denser than my normal all purpose wheat flour muffins. But those also have sugar in them too. So I don’t know if that is a true reflection of the flour that I used or not.
Either way, I included the amount of sugar I would’ve used. Had I not forgotten. But I am labeling it optional. Because it really seems like it is. Look at it as a splurge if you use the sugar, and cut it when you are trying to stay on track. I won’t tell anyone either way.
Added sugar or not: These are still just a treat, and it’s okay to have to a treat here and there! Just remember that they are a treat, and not a replacement for a real, balanced, nutrient dense meal.
Makes 14 muffins.
- 2 cups Bobs Red Mill Gluten Free 1 to 1 Baking Flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 3 ripe bananas
- 2 eggs
- 1 c butter soften
- 1/4 c milk
- 1 tsp vanilla
- 1/2 c sugar optional
- 1 c chocolate chips
Pre heat oven to 350 F, and line or spray muffin tins
Combine: flour, baking powder, baking soda, salt, and cinnamon into a bowl and set aside.
In a mixer or a bowl with a hand mixer, cream the butter, eggs, bananas, sugar together.
add the milk and vanilla then combine.
to the wet ingredients, slowly add the dry and mix between additions.
Once the flour mix is incorporated with the rest of the ingredients add the chocolate chips. Mix to combine.
fill the muffin trays. I do 3/4 of the way.
Bake at 350 F for 20 minutes. Or until a tooth pick inserted in the center of a muffin comes out clean.
I prefer mine warm, with a little butter, but serve as you wish!