Wheat Free Vegan Caramelized Banana Muffins

The idea for this recipe came from when I served a brunch that included waffles with caramelized bananas. The original recipe calls for all sorts of things I can't eat, but it smelled so delicious, I decided to try to make it wheat and dairy free. In the spirit of innovation I decided to use the bananas instead of regular smushed brown ones in a muffin recipe recently and the result are these little goodies. 

I like them as is, but you could add a frosting to make these cupcakes quite easily. Chocolate chips or nuts would also be yummy, as would dried banana chips. 

Don't be nervous about making the caramel. This recipe is very cavalier and if you mess is it up terribly, all that's been waisted is a bit of sugar. Proper caramel making is quite a science, but these are so casual it hardly matters, just be careful not to burn yourself. 

Makes about 15 muffins (an awkward amount, I know)

MUFFIN INGREDIENTS:

5 bananas, sliced

1 sugar

4 tbs vegan margarine

1 tsp vanilla + 1 tsp vanilla

1/2 canola oil

1 tbs prune puree

1/4 cup brown sugar (optional)

replacement for 1 egg or 1 egg

2 cups wheat free flour (or mixture of 1 1/2 cups flour and 1/2 cup gluten free oats)

1 1/2 tsp xantham gum

1 tsp baking soda

1 tsp baking powder

1/2 cup soy milk with generous squish of lemon juice

MUFFIN INSTRUCTIONS:

Place white sugar in a sauce pan set over medium high heat. When edges of sugar begin to brown, swoosh the pan about until all the sugar is brown and dissolved. You may need the assistance of a wooden spoon. When the sugar is amber colored, about six minutes, add vegan margarine and stir until combined over low heat. Add 1 tsp of vanilla and the sliced bananas. Remove from heat and allow to sit at room temperature. 

In another bowl, mix the canola oil, remaining vanilla, brown sugar (if using) and prune puree. Add 2/3 cooled banana mixture. Smooth the very soft bananas against the side of the bowl until it resembles a chunky puree. Place a sifter over the wet ingredients and sift in the flour, xantham gum, baking soda, powder and a pinch of salt if you like. Stir this together until barely combined. Add the egg, vanilla, and soy milk and stir gently. Add the remaining caramelized bananas and swirl in, leaving the bananas slices whole this time. In a lined muffin tray, fill the tins 3/4 full. Bake at 350 degrees for about 18 minutes. It is a bit tricky to tell if these are done, because they are so moist, but I doubt anyone will complain if they are a bit underdone, so I'd pull them out early rather than allow them to firm up with too much time in the oven. If you are suspicious that the speck of banana on your toothpick might actually represent a glob of uncooked batter, pat your finger on the top and if it springs back, you should be good to go.