Recipe: Banana Nut Muffins by Gluten Intolerance Group

One of the things I love about Sunflower Farmer's Market website is their recipes, which includes a dedicated section for gluten free diets. This is one of the recipes, and it works well in a few variations! Try chocolate chips, blueberries, chopped cherries, etc. Courtesy of Gluten Intolerance Group.

Banana Nut Muffins:
1 1/2 c Gluten Free Flour Blend** (I used Jules Gluten Free Flour)
1/2 c brown sugar
2 tsp baking powder
1 tsp cinnamon (I used Pumpkin Pie Spice)
1/2 tsp xanthan gum (guar gum can be substituted)
1/4 tsp salt
1/4 c melted butter OR applesauce
2 eggs
1/2 c milk OR milk substitute
1 c mashed bananas
1/2 c chopped walnuts (optional)

Directions:
Preheat oven to 350. Combine flour, sugar, baking powder, cinnamon, xanthan gum and salt in a bowl. Set aside. In a separate bowl, mix the mashed bananas, eggs, butter, and milk. Add the dry ingredients to the wet and blend thoroughly. Add walnuts if desired. Spoon into lined muffin pan (or sprayed with oil if you don't have liners). Bake at 350 degrees for 40-45 minutes or until a toothpick inserted into the center come out clean.


**To make your own gluten free flour blend:
6 cups brown or white rice flour
2 cups potato starch
1 cup tapioca flour

Mix well. Use as a 1-for-1 substitute for regular flour.