2010 Sol Grains All Rights
Reserved
Gluten-free Banana nut
muffins
Ingredients for 12 cup muffins
- 1 cup sprouted rice flour
- 1 cup quinoa flour
- 1 1/2 tsp baking powder*
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp ground cinnamon
- 3 large ripe bananas (approximately 1 pound), mashed well (about 1 1/2
cups)
- 2 large eggs, lightly beaten
- 1/2 cup pure maple syrup
- 1/3 cup light brown sugar
- 1/3 cup milk
- 1/4 cup oil
- 1 tsp pure vanilla extract
- 3/4 cup chopped walnuts or pecans
Preparation
Preheat oven to 375 degrees F. Butter or spray a 12
cup muffin pan.
In a large bowl, combine the flour, baking powder, baking
soda, salt, and cinnamon
In another large bowl, combine the mashed
bananas, lightly beaten eggs, maple syrup, brown sugar, milk, oil, and vanilla.
With a rubber spatula or wooden spoon, lightly fold the wet ingredients into the
dry. Add the walnuts or pecans halfway through, and mix until thoroughly
combined. (Don't worry about over-mixing.) Spoon the batter into the prepared
muffin tins, and bake for about 22 minutes on the middle oven rack. Muffins
should be lightly browned around the edges. Cool on a wire rack. If pan is
greased properly, you can "toss" the muffins up and out of the pan.
Best
served warm and opened with a pat of butter.
Makes 12 regular sized
muffins.
*This recipe is for altitudes of 7000' or more. Add 1/2 tsp
baking powder for sea level, or 1/4 tsp for 3-5000'.
