While I’ve never personally made banana ANYTHING, I have tasted many banana breads and muffins in my time. That said, not a single one of them compares to this fabulous recipe; this is by far the best recipe I’ve EVER tasted!!! It’s great that it’s gluten free, too ;)
I thought that it would be best for me to freeze all but the few mini muffins I made. Well, that didn’t really do me any good. I didn’t need to freeze them. I still consumed them all within one week. Ooops :/
Moral of the story: MAKE THESE MUFFINS! :)
2 cups Brown Rice Flour Mix
Brown Rice Flour Mix2/3 cup granulated sugar
2 cups extra finely ground brown rice flour, 2/3 cup potato starch (not potato flour), 1/3 cup tapioca starch/flour. It is very important that you use an extra finely ground brown rice flour, (and not just any grind) or the muffins will be gritty and heavy.
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon xanthan gum
1/4 teaspoon salt
1 teaspoon cinnamon
1 packed cup very ripe chopped banana (about 2 medium bananas)
1/2 cup chopped walnuts, optional
2 large eggs
1/2 cup milk (or rice milk)
1/2 cup canola oil
Granulated sugar for garnish, optional
Preheat oven to 350ºF. Position rack in center of oven. Grease muffin pan with cooking spray (or three 5 x 3 -inch loaf pans).
Mix flour, sugar, baking powder, baking soda, xanthan gum, salt and cinnamon in large mixing bowl. Add bananas and walnuts; stir to coat evenly.
Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs. Add liquids to banana mixture and stir until just blended.
Fill muffin pans 2/3 full. Bake 18–25 minutes until golden brown (35–44 minutes for loaf pans). Remove from pan and serve immediately or cool on a rack.