Ingredients
The following ingredients have 28 Servings
- 1 Cup Gluten-Free All-Purpose Flour
- 1 Cup Sorghum Flour (or use more all-purpose flour)
- 1 Tsp Baking Powder
- 2 Large Super Ripe Bananas (about 1 cup mashed)
- 1/2 Cup Unsweetened Sunflower Butter
- 1/4 Cup Roasted Sunflower Seeds (plus more for topping)
- 1/2 Tsp Cinnamon
- 1/2 Tsp Pure Madagascar Bourbon Vanilla Extract
- 1/2 Cup Unsweetened Non-Dairy Milk
- 1/4 to 1/3 Cup Granulated Erythritol (optional, or preferred granulated sweetener)
Instruction
- Preheat the oven to 375°F.
- In a large mixing bowl, combine all muffin ingredients, in order and mix well to combine and form a thick muffin batter.
- Grease a non-stick mini muffin pan and scoop 1 tablespoon of batter into each mini muffin mold (I got 28 mini muffins out of the batter).
- Sprinkle a few extra sunflower seeds on the top of the unbaked muffins (if desired).
- Bake the muffins in the preheated oven for 10-12 minutes.
- Remove and allow the muffins to cool completely on a wire rack before storing in an airtight container.
