This recipe can also be used to make banana bread. Use a 9x5 loaf pan, buttered and floured, and cook for about 60 min (until a toothpick inserted in the middle comes out clean).
1/2 cup unsalted butter (1 stick)
3/4 cup brown sugar
1 tsp vanilla
2 eggs
2 mashed bananas
60 g brown rice flour
60 g sweet white rice flour
60 g millet flour
60 g potato startch
2 tsp xanthan gum
1/4 tsp salt
1 tsp baking soda
Preheat the oven to 350. Put cupcake liners in muffin tins.
Cream butter and sugar. Add vanilla, then eggs 1 at a time. Add bananas and mix well.
In a separate bowl, sift together flours, baking soda, salt, and xanathan gum.
Add dry ingredients to wet, mix gently until just blended.
Pour into muffin pan and bake for 18-20 minutes, until the tops are golden.
Makes 14 muffins.
24 g carbs/muffin
1/2 cup unsalted butter (1 stick)
3/4 cup brown sugar
1 tsp vanilla
2 eggs
2 mashed bananas
60 g brown rice flour
60 g sweet white rice flour
60 g millet flour
60 g potato startch
2 tsp xanthan gum
1/4 tsp salt
1 tsp baking soda
Preheat the oven to 350. Put cupcake liners in muffin tins.
Cream butter and sugar. Add vanilla, then eggs 1 at a time. Add bananas and mix well.
In a separate bowl, sift together flours, baking soda, salt, and xanathan gum.
Add dry ingredients to wet, mix gently until just blended.
Pour into muffin pan and bake for 18-20 minutes, until the tops are golden.
Makes 14 muffins.
24 g carbs/muffin
