This is a spin off on my favorite “perfect muffin” recipe posted earlier.
I’ve replaced all of the sugar with date sugar and tweaked the recipe to eliminate the oil and given a nutrition boost to some of the liquid ingredients.
At first it appeared they would taste as “good” as a GFV sugar free muffin sounds, but I was pleasantly surprised with the results.
2 cups GF all-purpose flour mix + 1 tsp xanthum gum
3/4 cup date sugar, sifted if lumpy. This is dried ground up dates-amazing as a sugar substitute for baking!
1 TBSP baking powder
1/4-1/2 tsp salt
1/2 cup vanilla coconut-chia cream
3/4 cup non dairy milk, I used homemade rice milk
2 tsp vanilla extract
1 1/2 cups fresh or frozen berries
OPTIONAL ADDITIONS: 1-2 TBSP lemon rind, dried fruit, chocolate chips, nuts, seeds, coconut.
Preheat oven to 350 degrees
IN a food processor, combine the banana and the vanilla coconut-chia cream and blend until smooth. Should equal one cup.
In a large bowl, combine all of the dry ingredients and mix well, add the wet ingredients and stir to combine. Gently fold the fruit into the batter. This will be a thick batter. If it seems too dry, you can add more non dairy milk or water.
Fill muffin pan with 12 liners or use a non-stick pan
Scoop the filling into each tin, filling it to the top. Bake for 25-35minutes or until a toothpick inserted in the center of the muffin comes out clean. Allow to cool on a wire rack.
These will likely brown a bit on top before the middles are completely cooked.