Step 1

Preheat the oven to 350 degrees Fahrenheit.  Spray a 9×5” loaf pan with cooking spray and line one way with parchment paper for easy removal later, and line a cupcake tin with 5 parchment paper liners (or if making muffins only, line 2 standard cupcake tins with 24 parchment paper liners**).

Step 2

In a medium-sized bowl, whisk together the sorghum flour, oat flour, erythritol, baking powder, cinnamon and salt.

Step 3

In an electric stand mixer bowl fitted with a whisk attachment, add the almond milk, mashed bananas, peanut butter, eggs, vanilla extract, and stevia extract.  Mix on medium-low speed until mixture is completely even.

Step 4

Turn the mixer off and dump the dry ingredients into the stand mixer.  Return mixer to medium-low speed.  Mix until all of the ingredients are fully incorporated.  Scrape down the sides of the bowl if necessary.

Step 5

Pour the batter into the prepared loaf pan and/or cupcake tin(s).  Bake the loaf for ~75 minutes (or until the surface forms a nice brown crust and springs back when tapped) and the muffins for ~20-25 minutes (or until the surface springs back when tapped).

Step 6

Let the loaf cool in the pan and transfer the muffins to a wire cooling rack to cool completely.  Store in a tightly sealed container in the fridge for up to 5 days.