I’ve been on a bit of a banana kick lately. First off – they were on sale. Secondly – I find they work well in gluten free baking as they “mask” the gluten free flour somewhat, both with flavour and texture. And thirdly – they are yummy.
This week I started thinking back to some muffins I used to make and love, and wondered if I could change up the recipe so that I could still eat them. Turns out I could, and I did, and they are still delicious! (see picture for proof 🙂 ).
3 large bananas
¾ cup white sugar
1 flax egg
1 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
¾ cup white rice flour
¼ cup potato starch
½ cup sweet sorghum flour
1/3 cup melted butter
Mash your bananas. (This is a chance to take out your frustrations on something other than family. Ha, ha.) Add the sugar and flax egg. Add the melted butter. Mix the dry ingredients together, and then add to the wet.
Bake at 375 degrees for 20 minutes. Makes 10 muffins.
See – that could NOT be easier!
- One flax egg = one tbsp. finely ground flax and 3 tbsp. water. Mix and let sit for 15 minutes or so.
- If you are lazy, like me, you can mix your dry ingredients on top of the wet. Just layer them carefully, stir with a fork, and stir down into the wet ingredients. One less dirty bowl to wash!
- It’s still cold here in Southern Ontario, so enjoy with a hot cup of tea!
- True story – I meant to add xanthan gum, but forgot, which was actually great, because they work fine without it!
- As always, if you need to be dairy free, sub out the butter for margarine. It will be fine.