Free of Allergies:

Banana Muffins

(15 servings)

Ingredients:

• 1 1/4 cup brown rice flour
• 1/2 cup tapioca flour
• 1/2 cup sorghum flour
• 2 tsp. baking powder (low or no sodium)
• 1 tsp. cinnamon
• 1/2 tsp. sea salt, fine grain
• 2 tsp. xantham gum
• 1 tsp. real vanilla extract
• 3 whole eggs
• 1/2 cup maple syrup
• 3 TBS flaxseed, ground
• 4 oz applesauce
• 2 1/2 soft bananas, smashed

Pre-Heat your oven to 350 degrees and line a 12 cup muffin tin with paper cups (you can purchase recycled cups at most natural food stores).

In a large bowl, combine dry ingredients, brown rice through xantham (found at natural food stores or online at: www.bobsredmill.com). Incorporate with a whisk. In a medium bowl, gently whisk together vanilla through applesauce. Smash banana’s on a plate and add to the wet mixture.

Pour the wet mixture into the dry, stir batter until the mixture is incorporated, but do not over mix. (You do not need to use an electric mixer.)

Using an ice cream scooper, evenly spoon the muffin batter into 15 (I know that is a bit odd, but it always makes 3 extra!) regular sized muffin cups. Sprinkle with additional cinnamon if desired and bake at 350 degrees for about 20-25 minutes, or until your cake tester ( or toothpick) comes out clean.

*These muffins do have dietary fiber so they are healthy, but they are high in carbs so I recommend pairing them with a good source of protein like eggs and some non-starchy veggies (zucchini and parsley omelet would be great!).

Nutrition Information (amount per serving):

Calories 165, Total Fat 2g, Saturated Fat 0.5g, Trans Fat 0g, Cholesterol 43mg, Sodium 163mg, Total Carbohydrate 33g, Dietary Fiber 3g, Sugars 12g, Protein 3.5g,

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