Banana Muffins

Here are the banana muffins I showed a picture of a couple posts ago. They are great for any banana lovers and are a nice breakfast or snack. You could even call them healthy since they have a small amount of fat, are sugar free, and loaded with bananas. If your feeling wild add the chocolate chips. It makes them a real treat! - kim b.


Banana Muffins
Makes 12 muffins


1 cup Bob's Red Mill Gluten Free All Purpose Flour
1/2 cup Sweet Rice Flour
1/4 Sorghum Flour
1/4 Brown Rice Flour
2 tsp baking soda
2 tsp baking powder
1 tsp xanthan gum
3/4 tsp salt
2 tsp cinnamon
1/2 oil
2/3 cup agave
2/3 cup non-dairy milk
2 tsp vanilla extract
1 cup mashed banana
1/2 cup diced banana
1/2 cup pecans, toasted and chopped (optional)
1 cup chocolate chips (optional)


- Preheat oven to 325 degrees and line muffin tin with paper liners.
- Whisk together all of the flours, baking soda, baking powder, xanthan gum, salt, and cinnamon. Set Aside
- In a large bowl mix together the oil, agave, milk, and vanilla extract. Mix in the mashed banana.
- Slowly add in the dry mixture to the wet. Only mix until incorporated, don't over mix.
- Fold in the diced banana, pecans, and chocolate chips if using.
- Scoop into muffins tins and bake about 20 minutes or until a toothpick comes out clean.