(Gluten and Dairy Free)
½ cup tapioca flour
½ cup millet flour
1 cup sorghum flour
½ cup brown rice flour
½ cup coconut flour
1 ½ tsp. zanthum gum
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound dairy free margarine, melted
2 extra-large eggs
3/4 cup soy milk
2 teaspoons pure vanilla extract
1 cup mashed ripe bananas (2 bananas): we just pureed all three bananas
1 cup medium-diced ripe bananas (1 banana)
1 cup small-diced walnuts
1 cup granola (If you don't have granola, just use quick oats or old-fashioned oats)
1 cup sweetened ground coconut (you can used shredded, I just prefer ground because of the texture)
Dried banana chips, granola, or shredded coconut, optional
Preheat the oven to 350 degrees F.
Line 18 large muffin cups with paper liners. Sift the flours, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted margarine and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.
Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, walnuts, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.
Adapted from the Barefoot Contessa
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