Banana Muffins

I find it amusing that my boys refuse to eat bananas but love banana bread, banana cake and banana muffins. In fact, they regularly request them and we often have over-ripe bananas in the fruit bowl for this very purpose.

This is my favorite banana muffin recipe. Adding ground flaxseed gives them a healthy kick. They also freeze and travel beautifully.

Banana Muffins

- adapted from Rebecca Reilly's, Gluten-Free Baking

1 1/2 cups Brown Rice Flour Mix

3/4 cup packed brown sugar

1/4 cup flaxseed meal

1 tablespoon baking powder

1 teaspoon cinnamon

1/2 teaspoon xanthan gum

1/8 teaspoon salt

3 bananas, peeled and mashed

1/2 cup *buttermilk

1/3 cup canola oil

2 egg whites

Cinnamon sugar for sprinkling

*Optional: replace with milk, rice or soy milk and add 1 teaspoon lemon juice.

Preheat the oven to 350º. Lightly spray 12 muffin cups with cooking spray. 

Mix together the brown rice flour mix, brown sugar, baking powder, cinnamon, xanthan gum, and salt. Make a well in the dry ingredients.

Whisk together the bananas, milk, oil, egg whites and lemon juice. Pour into the well in the dry ingredients and stir until blended. Spoon the batter into the muffin cups. Sprinkle with cinnamon sugar. Bake on the middle rack for 24 minutes or until done.