2 cups brown rice flour
1 cup tapioca flour
2 tablespoons potato starch flour
2 tablespoons baking powder (non-aluminum) 2 tablespoons fructose
1 teaspoon xantham gum
1/2 teaspoon agar agar
1/2 teaspoon sea salt
4 medium bananas, peeled & mashed
3/4 cup almonds or walnuts, chopped
1-3/4 cups rice milk
2 tablespoons cold pressed sunflower oil
1 teaspoon vanilla extract
Preheat oven to 350 F
Mix dry ingredients with electric mixer.
Slowly add rice milk while mixing.
Add canola oil and vanilla extract. Add bananas.
Spoon mixture into an oiled muffin pan. Bake at 350 F for 45 minutes or until top is light brown.
Remove muffins from the pan and cool on a cake rack. Makes 12 muffins.
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