Gluten Free Banana Muffins

You can add anything you like to personalize these muffins. ½ cup of any of these suggestions or your own:  Dark Chocolate chips, chopped walnuts or pecans, raisins or dried cherries, cranberries or blueberries.  These muffins are moist, and rise nicely.  They also freeze beautifully.  Individually wrap and use up promptly.

Preheat oven to 375°

Whisk together in a medium bowl:

1 cup very ripe mashed banana

¼ cup grape-seed oil or safflower or light olive oil

1 cup light brown sugar

2 tsp. bourbon vanilla

2 large eggs

¼ tsp apple cider vinegar

Whisk together in a large bowl:

1 cup sorghum flour

½ cup potato flour/starch

1 tsp. baking soda

2 tsp. baking powder

1 ½ tsp. xanthan gum powder

1 tsp. cinnamon

¼ tsp. nutmeg

Add wet to dry along with your additions (I added chopped walnuts in this batch) and beat or stir until smooth.  If the batter looks too thick and dry add some milk or almond milk a tablespoon at a time until the batter is smooth but thicker than cake batter.

Spoon into prepared muffin tins that has been sprayed with cooking spray and dust with a little GF flour or line the muffin tins with squares of parchment or paper muffin cups.  If making 6 extra large bake in a preheated oven for 20-25 minutes.  For 12 regular size muffins bake 15-20 minutes (a wooden pick inserted in the centre should come out clean)

Cool the muffins briefly in the pan, then remove to a wire rack to cool completely, or serve while warm.  Wrap left-over muffins individually and freeze for easy on the go treats.  Reheat very briefly in the microwave if you wish.

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