As you may have surmised, there’s a story behind that name. This is a family recipe from before I was born, and the first time my mother made them, my dad heard they were banana muffins and said “yuck” as he grabbed one and headed out. He came back in and grabbed another. Apparently they were rather “musty”, as Dad likes to say, as in “I must have another.” I’ve taken the recipe and made it gluten and dairy free, and gave one, fresh out of the oven, to my mom. Her opinion? They don’t even taste gluten free. Success!
I baked some in my conventional oven and some in my toaster oven, both on 350 degrees. The conventional oven was 25-30 minutes, the toaster oven (with the convection turned off) took 20 minutes. While both sets turned out delicious, the ones in the toaster oven rose a little higher and the top caramelized (turned a little more golden) and the crusty golden top really enhanced the flavor, so if you have a nice toaster oven, try a batch in both it and your conventional oven and see which you prefer.
Chocolate Chip Banana “Yuck” Muffins
Preheat oven to 350 degrees F
Cream together using hand mixer:
1/2 c. butter, margarine (earth balance buttery sticks, etc), or coconut oil (in solid state)
1 tsp vanilla
3/4 c. sugar (either organic or coconut palm sugar, or xylitol)
1 c. banana, mashed (I use 1 1/2 bananas)
Mix together in a separate bowl:
2 c. Special Sweets Blend (this time I replaced the coconut flour with almond flour…either works)
1 t. salt
1 t. baking soda
Add all at once to wet mixture and fold in gently until just combined, then gently stir in
3/4 c. dark chocolate chips (Lily’s brand, for Candida friendly!)
Add 1/4 c. to muffin liners in a muffin tin and bake at 350 degrees until golden on top…25-30 minutes in conventional oven, 20 minutes in toaster oven with convection off.
Feel free to switch up the chocolate chips with nuts, dried cranberries, etc.
I have not tried it with an egg replacer, but give it a shot and let me know how it goes!
Special Sweets Blend (OR substitute as you see fit using this guide from the Gluten Free Girl!)
1 C. Brown Rice Flour
1 C. Oat Flour (Don’t buy it, really. Just throw some oats in the food processor and grind them down)
1 C. Coconut Flour
1 C. Tapioca Flour/Starch (same thing)
1/4 C. Cornstarch
3 1/2 tsp. Xanthan Gum (or Guar Gum, but Xanthan tastes better)
Mix well. Store in an airtight container. Blah blah blah. You know the drill.