The ultimate moist and flavorful muffin with a fantastic spongy texture and gluten free. The spelt has properties that create a different taste and texture than white or whole wheat flour. The addition of Sorghum, Coconut and Brown Rice flours add incredible taste and texture to these scrumptious muffins as well as adding fiber and boosting nutritional values.
While you can use either Erythritol or Xylitol alone (use 1/2 cup of one or the other instead of 1/4 cup of each), the combination of the two creates a very clean sweet tasting muffin.
If you are using a food process or high powered blender, you can easily make these muffins in 5-10 minutes.
Ingredients
• 1/3 cup melted butter (Method 1) or 1/3 cup butter room temperature (Method 2)
• 3 ripe bananas, smashed
• 1/4 cup Applesauce
• 1/4 cup Buttermilk (can substitute yogurt or sour cream; if you do add 1-2 tablespoons water)
• 1/4 cup Sweet Health Erythritol
• 1/4 cup Sweet X Xylitol
• 2 eggs, beaten
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt (Kosher works great)
• 1/2 lemon (juice of)
• 1/2 cup chopped pecans, toasted or raw
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1 cups Spelt flour
• 1/4 cup Sorghum flour
• 1/4 cup Coconut flour
• 1/4 cup Brown Rice flour
• 1/4 Cup MoreFiber or NuStevia Stevia Baking Blend
Directions
Preheat oven to 350 degrees F (325 degrees F. if using a convection oven)
Grease a 12 cup capacity muffin tin or use paper liners.
Method 1: With a spatula or large fork, mix butter into the mashed bananas in a large mixing bowl. Mix in the Erythritol, eggs, juice of ½ of a lemon and vanilla. Combine the dry ingredient and sift (for the lazy: put in a ½ gallon container with lid and shake well). Mix the dry ingredients; mix until it is just incorporated. Fold in the chopped pecans. Pour mixture into a prepared muffin tin. Bake for 20 to 30 minutes.
Method 2 (lazy but effective): In a food processor or high powered blender like a VitaMix or Blendtek, put butter, bananas, Erythritol, Xylitol, Buttermilk, applesauce, eggs, juice of ½ of a lemon, salt and vanilla. Blend until ingredients are well combined (about 30-60 seconds). Add pecans and pulse for about 5-10 seconds or until just chopped. Combine dry ingredient and sift (for the lazy: put in a ½ gallon container with lid and shake well). Mix the dry ingredients; mix until it is just incorporated (in food process pulse on and off until dry ingredients are just mixed in (do not over mix) or (in blender add dry ingredients and mix in with a spatula until the dry ingredients are mixed in making a batter that flows off the spatula.
Batter should be stiff, but should still easily flow off the spoon.
Pour mixture into a prepared muffin tin. Bake for 20 to 30 minutes.
Both methods: After 20 min pull from the oven check to see if the muffins are done; with a toothpick or knive insert into the center of a muffin, if it comes out clean, it's done. If not done, check every 5 minutes until toothpick comes out clean. Cool on a rack.
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