These muffins are a huge hit at our house! We chow them down in a day or two, unless I manage to sneak a few into the freezer. The original recipe is vegan, but an egg can be added to the milk substitute measurement if you find that your muffins are a tad crumbly.
1 1/4 C Sorghum or Milo Flour (Sorghum and Milo are different words for the same thing)
3/4 C Millet Flour
1/2 C Garbanzo Bean Flour
1/2 C Tapioca Flour
1/2 C Evaporated Cane Juice (Succinat, Turbinado, Raw Sugar, or plain old sugar will work just fine too)
2 tsp Salt
4 tsp Baking Powder
1 1/2 C Milk Substitute or Water (Milk Substitute means rice, almond, soy, hemp, coconut milk or whatever other type you might like)
1/2 C Palm Fruit Oil (You can substitute any type of oil you prefer, including margarine or olive oil. However, we cannot do any margarine that we have found yet and palm fruit oil gives a better consistency than any other oil we have tried. We have oft discussed using coconut oil, assuming it would give similar results, but never tried it.)
4 Bananas (fresh or frozen and thawed)
1/4 – 1/2 Cup Dried Cranberries
Preheat oven to 350*F.
I prefer to make these in my stand mixer. Combine first 7 ingredients. Add milk substitute and oil. Mix thoroughly. Add in bananas and cranberries, combining thoroughly.
Pour into muffin cups or oiled muffin pans. Bake at 350*F for 20-30 minutes. These should not be doughy at all. A toothpick inserted in the center should come out clean.