Simple Gluten-Free Banana Nut Muffins 

gluten-free, can be dairy-free, no xanthan or guar gums, can be egg-free

serves 12

Dry Ingredients:

2 cups gluten-free flour of YOUR choice -OR- my current favorite blend:

     -2/3 cup brown rice flour

     -2/3 cup arrowroot starch

     -2/3 cup almond flour (I prefer Honeyville)

1 teaspoon baking powder

1/2 teaspoon baking soda

3/4 cup granulated sugar

1/2 teaspoon ground cinnamon (optional)

Wet Ingredients:

2 medium bananas, mashed to oblivion (about 1 cup of banana puree)

2 large eggs (or egg substitutes)

1 cup buttermilk (or 1 cup non-dairy milk mixed with 2 tablespoons apple cider vinegar or lemon juice)

2 tablespoons lite olive oil -or- melted butter

1/2 teaspoon vanilla extract

Directions:

• Preheat oven to 350 degrees.
• Line a muffin pan with paper liners and spritz them with non-stick cooling oil or lite olive oil.
• In a large bowl whisk together all dry ingredients.
• In a smaller bowl whisk together all wet ingredients.
• Stir wet ingredients into dry ingredients and just mix until all the dry ingredients have been thoroughly incorporated into the wet ingredients.
• Using a 1/3 cup measuring cup, spoon batter into a greased or paper-lined muffin tins until at least 3/4 full - but you can fill to the top, they will just rise taller.
• Bake for 18-20 minutes, testing the middle with a toothpick inserted in the middle (should come out clean) to make sure the muffins are done.
• Cool on a wire rack and serve. These muffins can be stored on the counter for up to 3 days and they will retain their moisture. I would freeze them in small packages after that.

Created by Carrie Forbes and posted at www.gingerlemongirl.com. Do not reprint without permission.