2 medium mashed ripe bananas
2 Tbsp. grapeseed oil or canola oil
1 egg
½ cup lactose-free milk
¾ tsp. vanilla extract
2/3 cup brown rice flour
½ cup quinoa flakes
1/3 cup organic cane sugar
1 ¾ tsp baking powder
½ tsp. salt
½ tsp. cinnamon
1 dash of nutmeg
Preheat oven to 375 °F. Grease a muffin pan (or use paper liners).
Combine bananas with wet ingredients; mix well. Mix dry ingredients in another bowl. Combine mixtures until blended, but do not stir too much.
Spoon batter about into the muffin tin (you should have all 12 cups about ¾ full). Bake about 16 minutes, or until knife inserted in center comes out clean.
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