Phat, Dark & Sassy (and Gluten-FREE) Muffins!   3 comments

WARNING: before you even look at the recipe, ask yourself one question, “Just how much WOW, can a body stand?”  These muffins are rich, moist and powerful!  Habitual consumption may cause excessive smiling and enlarged saddlebags!


14 TBS soft butter

¾ cup sugar

3 TBS molasses

2 eggs

1 ¾ cups gluten-free flour mix * (or reg. flour)

¾ cup cocoa

½ tsp salt

1 tsp baking soda

1 tsp baking powder

1 cup mashed, very ripe banana (about 2 large)

½ cup Sassafras tea **

1 tsp  vanilla (or orange extract, if you don’t have peel)

1 tsp fresh grated orange peel (or ½ tsp dried)

½ tsp file’ powder ****

          (if you don’t have any on hand, fresh leaves work well, just double the amount)

½ tsp ground ginger

½ tsp ground cloves

½ tsp ground cinnamon

3 oz chopped candied ginger

12 oz dark (or semi-sweet) chocolate chips


8 oz soft cream cheese

1/4 cup sugar

1 egg

2 TBS honey

1 tsp  vanilla extract


Brew Sassafras tea, ahead of time.  I like to make several cups, at once, then measure out the ½ cup needed, here, have a cup, to drink, while I’m baking and a bit, leftover.  While the tea is still hot, add orange peel, file’ powder, cloves, ginger, cinnamon and vanilla.  Set aside, until it comes to room temp.

Preheat oven to 350º.  Generously grease 18 muffin tins.

Mash bananas by hand before measuring.  If you are a bit shy of the 1 cup mark and don’t wish to open another banana, add applesauce, to make up the difference.  If you’re not a big fan of bananas, substitute 1 cup of applesauce.  And, obviously, any mixture of both, will be fine.

In a blender (or with hand mixer) puree the mashed, measured bananas with the cooled Sassafras tea mixture, together.  Let stand.

In a small bowl, cream together filling ingredients.  Let stand.

In a large bowl, cream together butter, sugar and molasses.  Add eggs, on at a time and beat well.  Alternately incorporate the mashed banana mix, flour and cocoa.  Add salt, baking powder and baking soda.  Blend well.  Fold in candied ginger and chocolate chips.

Fill 18 muffin tins, about ½ way, leaving some batter, behind.  Add a heaping TBS of filling mix to the center of each tin, using it all.  Top with a spoonful of batter.  Bake at 350º for 40 – 50 minutes, until a toothpick, inserted in a muffin, comes out clean.  Allow to cool for 10 minutes, invert the tray and enjoy!  There’s a smile, waiting, in every muffin!


You can make these muffins, without the cream cheese filling.  And, they are pretty tasty!  The recipe will make 12 marvelous muffins!  And, for a more kid friendly version, tone down or eliminate the spices.  Maybe, dried cherries, or raisins instead of candied ginger, also!  Truth be known (although, I didn’t write it and you didn’t read it) the Sassafras tea could be alternated with any tea, Chamomile, Golden Rod, Dandelion and even Sweet Fern would all bring a different, lovely flavor to the mix!

 Thanx for stopping by.  See you next time!



 ** Sassafras tea, Sassafras albidum:

 **** Creole File’ Powder, Sassafras, Sassafras albidum:



3 responses to “Phat, Dark & Sassy (and Gluten-FREE) Muffins!

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  1. These muffins certainly sound scrumptious. The excessive smiling sounds fine, but I don’t know about the enlarged saddlebags.

    For those of you who are interested in photography as a craft, points 1 and 9 in About My Techniques are relevant to this photograph.

    • Thanx Steve! Points 1 and 9 you say, hummmm, will have to take a look! . . . . . . .
      And, now that I did, you are SO right! Guess I’ll have to go dive into another muffin!

  2. Pingback: Homemade File’ Powder « Forageporage's Blog

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