Wendy, Nature's Medicine
These are one of my favorite muffins to make and I like to add pecans and sometimes craisins. They make a great snack, are perfect with coffee in the morning and freeze well.
Ingredients
- 1 cup white rice flour
- 1 cup brown rice flour
- 1 cup tapioca flour
- 1 1/2 teaspoon xanthan gum
- 2 teaspoon baking soda/Bicarbonate soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup butter, melted
- 1 1/2 cups brown sugar (can also use white if you prefer)
- 4 eggs, beaten
- 6 medium/large ripe bananas
- 2 teaspoons vanilla
- 2 cups chopped pecans
- 1 cup (or 1 package) craisins
Instructions
- Preheat your oven to 350 °F (175°C)
- Prepare your muffin tin with muffin paper liners-you can use mini, regular or jumbo sized. I prefer to use regular size as they cook through and are a good size for this muffin, one muffin is perfect for a snack or with coffee.
- In a large bowl add all the dry ingredients. I prefer to use a whisk to easily and quickly blend all of the ingredients together except for the corn.
- In a separate bowl, mash all of the bananas until smooth…no big chunks as it will cook unevenly.
- Add the wet ingredients to the large bowl with the mashed bananas.
- When everything is mixed thoroughly, fold in the corn.
- Fill each muffin liner about half to 3/4 full.
- Place the muffin tin in the middle of the oven for the most even baking.
- Cook: 20-30 minutes, you’ll need to monitor them based on your location & oven.
- Use a toothpick to test if the muffins are ready. Make sure to try a few different muffins. Insert and if the toothpick comes out clean, they’re ready!
- Let cool down a bit then enjoy!
Tips
Add whatever like to these versatile muffins. Don't like nuts? Leave them out. This recipe is hard to mess up so just add whatever you like and enjoy!
