Gluten Free Banana Muffins



1 cup brown rice flour mix

1/3 cup granulated sugar

1/2 tbsp baking powder

1/2 tsp baking soda

1/3 tsp xanthan gum

1/8 tsp salt

1/2 tsp cinnamon

1 medium banana, mashed

1 large egg, room temperature

1/4 cup milk

1/4 cup vegetable oil

 

 

1. Preheat oven to 350 degrees. Grease six-cup muffin pan with cooking spray and set aside.

2. Mix flour, sugar, baking powder, baking soda, xanthan gum, salt & cinnamon in large mixing bowl. Add banana and nuts (if using) and stir to coat evenly.

3. Combine milk and oil in small bowl; remove 1/2 tablespoon of liquid and discard. Beat in egg. Add liquid to banana mixture and stir until just blended.

4. Fill muffins 2/3 full. Bake 18 - 25 minutes until golden brown. Remove from pan and serve immediately.

5. Muffins are best eaten within three days, or store in tightly sealed plastic container in refrigerator. Just warm up in toaster oven before serving.

 

Note: You can add 1/4 cup chopped walnuts  or 1/4 - 1/2 cup chocolate chips to the batter. Sprinkling maple sugar or brown sugar on top of muffins before baking adds a sweet crunch. And you can also add 1/4 cup of sweetened coconut to the recipe and it will be delicious ... I know, I tried it.