Bananas typically don’t last long enough in our home to get really ripe and gooey. But when they do, they are perfect for making banana muffins.
Flour Mix Version 1
2 cups Brown Rice Flour
1/3 cup Tapioca Flour
1/2 cup potato starch (corn starch or arrowroot may be substituted)
Flour Mix Version 2
2 1/2 cups All Purpose Gluten-Free Flour
2 teaspoons baking soda
1/4 cup walnuts, chopped (any other nut or seed may be substituted)
2 Tablespoons maple sugar (or other sweetener like evaporated cane juice)
2 medium very ripe bananas, mashed
1/4 cup ground flax seeds mixed into 1/2 cup water
2 Tablespoons apple cider vinegar
1 cup water
Preheat oven to 350oF. Recipe makes 12 – 18 muffins. Prepare muffin tins by lightly greasing with oil or vegan shortening (non-hydrogenated) or line with paper muffin cups.
1. In a large bowl mix together Flour Mix (Version 1 or 2) and baking soda.
2. In a small bowl mix together flax seeds in 1/2 cup water, add vinegar, mashed bananas and sugar. Bananas do not have to be completely blended in, small bits in the mixture are fine.
3. Add the wet ingredients to the dry and mix well.
4. Pour in 1 cup water and beat the batter by hand.
5. Stir in nuts.
6. Spoon batter into each muffin cup about 3/4 full.
7. Bake for 20 minutes until muffins are firm and golden brown.
8. Remove from oven. Let cool. Remove the muffins from the tin, place in a basket and serve with your favorite spreads.