Banana Nut Muffins

Name: Banana Nut Muffins
Cook time: 1 h
Total time: 1 h
Yield: 12 servings
Cuisine: American
Ingredients: ¾ cup brown rice flour; ½ cup potato starch; ¼ cup tapioca flour; 1 tsp. xanthan gum; 1½ tsp. baking powder; ¼ tsp. baking soda; ¼ tsp. salt; 1 tsp. vanilla extract; 3 or 1⅓ cups mashed bananas; ⅓ cup + 1 tbsp. Maple syrup; 2 tbsp. olive oil; 2 tbsp. vinegar; ½ cup chopped walnuts

Preheat oven to 350°F. Using margarine or coconut oil, grease twelve standard-size muffin cups, or spritz twelve liners with nonstick spray.

Cook1 h
Total1 h
Serves12
LevelIntermediate

Afternoon snack Dairy-Free Gluten-Free Vegan Vegetarian American

Ingredients

¾ cup brown rice flour
½ cup potato starch
¼ cup tapioca flour
1 tsp. xanthan gum
1½ tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
1 tsp. vanilla extract
3 or 1⅓ cups mashed bananas
⅓ cup + 1 tbsp. Maple syrup
2 tbsp. olive oil
2 tbsp. vinegar
½ cup chopped walnuts

Method

Preheat oven to 350°F. Using margarine or coconut oil, grease twelve standard-size muffin cups, or spritz twelve liners with nonstick spray.
In a medium bowl, whisk together the brown rice flour, potato starch, tapioca flour, xanthan gum, baking powder, baking soda, and salt. Make a well in the center and stir in the vanilla extract, bananas, maple syrup, olive oil, and vinegar. Stir the mixture until very well combined and then fold in the walnuts.
Divide the batter evenly among the muffin cups and bake for 30 minutes, until golden brown on edges. Let cool completely before serving. Store in airtight container for up to 3 days.