Banana Muffins

Another great muffin for Colin.  Today I made a banana bread muffin using sorghum flour and potato starch.  He has some problems with raw banana, but not nearly a full reaction.  I wanted to try a cooked banana to see if he can tolerate them.  So far so good!

Banana Muffins

Ingredients:

1 cup mashed ripe bananas (roughly three medium bananas- keep it at 1 cup)

2 large organic free-range eggs, beaten

1/4 cup organic Canola oil or grape seed oil

1 1/4 cup lightly packed light brown sugar

1 cup  sorghum flour

1/2 cup  potato starch (not potato flour)

2 teaspoons baking powder

3/4 teaspoon xanthan gum

1/2 teaspoon baking soda

1/2 teaspoon fine sea salt

2 teaspoons vanilla extract

1 teaspoon ground cinnamon

Instructions:

Preheat the oven to 350ºF. Line muffin tins with liner.  (makes about 15 muffins)

In a mixing bowl, beat the mashed bananas with the eggs, oil and brown sugar till combined. Add the sorgham flour, tapioca starch, , baking powder, xanthan gum, baking soda, salt, vanilla and cinnamon and beat until a smooth sticky batter forms. 



Scoop into lined muffin tin.  Bake for about 20 minutes.  Cool on a rack.  Freeze left over muffins.

Alternately, one could put all the batter in a loaf pan to make banana bread.  Cook for about 50 minutes or until a toothpick comes out clean in the center.  I prefer muffins because they are easy to freeze.