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Prep Time: 10 Minutes Cook Time: 19 Minutes |
Ready In: 29 Minutes Servings: 12 |
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This is the best gluten free item I have in my cookbook. The texture and flavor of these muffins is out of this world. This recipe is also dairy free but you can substitute melted butter in place of the vegetable oil if you wish. Ingredients:
3/4 cup rice flour (or brown rice flour) |
3/8 cup tapioca starch (or cornstarch, potato starch) |
3/8 cup bean flour (or bob's all-purpose or sorghum flour) |
1 1/4 teaspoons baking powder |
1 1/4 teaspoons baking soda |
1 1/4 teaspoons xanthan gum |
1/2 teaspoon salt |
3 large bananas, mashed |
1/2 teaspoon cinnamon |
1 pinch nutmeg |
3/4 cup white sugar |
1 egg |
1/3 cup vegetable oil (canola or sunflower) |
1 teaspoon apple cider vinegar (optional) |
Directions:
1. 1. Preheat oven to 350 degrees F. Coat muffin pans with non-stick spray or use paper liners. Mix the flours, baking powder, baking soda, xanthan gum and salt in a bowl with a whisk. Set aside.
2. 2. In a large bowl, combine bananas, cinnamon, nutmeg, sugar, egg, oil and vinegar. Add flour mixture and mix until just blended. Do not over mix. Fill muffin pans 3/4 full.
3. 3. Bake in preheated for 18-19 minutes. Test with toothpick.
4. Note: You can replace 1/4 cup of the bean or sorghum flour for almond meal or finely chopped nuts.
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