Make You Poo Muffins
These muffins are not super sweet (if you follow the basic recipe and don't include the optional sweet add-ins), but they do contain a not-so-secret weapon for those times when you're just full of it.
Ingredients
- 3-4 bananas, very ripe the more brown on the banana peel, the sweeter and softer they will be
- 2 eggs preferably from pasture-raised hens
- ½ cup olive oil
- 4 oz unsweetened organic applesauce this is one individual cup of the type sold in multi-packs
- 1/4 cup honey preferably local and raw
- 1/3 cup milk of choice (coconut, cashew, cow, etc. - depending on your dietary restrictions or preferences)
- 1 tsp vanilla extract or paste
- 1 ½ cups gluten-free flour blend tested with Bob's Red Mill Gluten Free 1-to-1 Baking Flour
- ½ cup psyllium husk powder tested with Anthony's Organic Psyllium Husk Powder and Mercola Whole Husk Psyllium
- 1 tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
Optional additions
- 1 tsp ground cinnamon
- ½ cup shredded or flaked coconut
- ½-1 cup chocolate chips if you want a little more sweetness!
- ½ cup chopped nuts (walnuts, pecans, almonds, etc) if you want a little crunch!
- ¼-½ cup brown sugar if you like a sweeter muffin!
Instructions
- Preheat the oven to 350°F and lightly grease a 12-well muffin tin. I use olive oil.
- In a medium bowl, combine bananas, eggs, oil, applesauce, honey, milk, and vanilla. If you're using brown sugar, add it now. Mash until bananas are thoroughly smashed and the whole mixture is well combined.3-4 bananas, very ripe, 2 eggs, ½ cup olive oil, 4 oz unsweetened organic applesauce, 1/3 cup milk of choice (coconut, cashew, cow, etc. - depending on your dietary restrictions or preferences), 1 tsp vanilla extract or paste, ¼-½ cup brown sugar, 1/4 cup honey
- In a separate small bowl, combine the flour, psyllium husk powder, baking soda, baking powder, salt, and if you like, cinnamon. Whisk to fully incorporate the psyllium powder - otherwise it likes to clump up once it meets the wet ingredients.1 ½ cups gluten-free flour blend, ½ cup psyllium husk powder, 1 tsp baking soda, 1 tsp baking powder, ¼ tsp salt, 1 tsp ground cinnamon
- Add the dry ingredients to the wet, and mix until fully combined. The batter will be quite thick.
- Fold in any optional ingredients you choose.½ cup shredded or flaked coconut, ½-1 cup chocolate chips, ½ cup chopped nuts (walnuts, pecans, almonds, etc)
- Spoon the batter into the prepared muffin tins. They will be approximately 3/4 full if you're using a standard size muffin tin. Smooth the tops if it will bother you to have them look "rustic" when they're done.
- Bake for 12-15 minutes, depending on your oven. When done, they should be slightly browned on top, and they should spring back when touched lightly.
- Let cool in the muffin tins for 10-15 minutes, then carefully remove to a wire rack to cool completely.
Notes
- You can grease the muffin tin with any oil of your choice: olive, avocado, coconut, butter, non-dairy butter, or ghee. These are all options to swap for the olive oil in the recipe, too.
- Don't stress if you have slightly more or less of any of the ingredients. This is not brain surgery, and no one will die. If you don't have enough of something wet, use a little less of something dry to balance it out. Will your results be exactly the same? No. Will they be close, and will they be edible? Probably so!
- I have substituted cassava flour for the GF all-purpose flour; the muffins worked, but they had that gooey, gummy texture that cassava flour often yields. My daughter is a big fan of that texture, but I'm not.
- I haven't tried regular wheat flour, but you likely could use it. Nor have I tried oat flour, but I bet it would work, and I bet tiger nut flour would, too (confusingly, tiger nut is not a nut. It's a tuber. I know. I didn't name the thing.) You know what flours probably won't work as a simple swap? That's right - "real" nut flours (like almond), and coconut flour. They just don't play the same way.
- I store these in the refrigerator because we prefer them cold, but they would be OK at room temperature for a couple of days. After that, most gluten-free baked goods start to lose points for moisture and texture. These would probably be the same, but to tell you the truth, we've always consumed them within 24 hours.