Monday, February 25, 2013

Gluten Free Banana Muffins with Cinnamon (Casein-free)

Ingredients:
  • 2 extra large eggs
  • 1 1/4 cups mashed bananas (about 3 large bananas)
  • 1/4 cup agave syrup
  • 1/4 cup oil
  • 1 teaspoon vinegar
  • 3/4 cup rice flour
  • 3 Tablespoons sorghum flour
  • 3 Tablespoons tapioca flour/starch
  • 3 Tablespoons potato starch
  • 1 teaspoon gluten-free baking powder (I use Rumford's)
  • 1/2 teaspoon xanthan gum*
  • 1/2 teaspoon guar gum
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • ground cinnamon for topping and swirling
  • 1/2 cup walnuts, chopped (optional)
Instructions:
  1. Spray oil or oil muffin tins.
  2. Preheat oven to 350°F.
  3. In a bowl, whisk eggs and then add mashed bananas, agave, vinegar and oil; whisk again.
  4. In the bowl of your mixer, add dry ingredients and blend thoroughly.
  5. Add wet ingredients to the dry ingredients; and blend well.
  6. Pour batter into the muffin tins to the top.
  7. Add nuts on top and with a butter knife stir in. Sprinkle top with cinnamon and swirl in.
  8. Bake for 28-30 minutes or until golden brown.

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