Ingredients:
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon, optional
- 1 3/4 cups Melinda’s Gluten-Free Multi-Purpose Flour or your own flour blend(** see below)
- 1/2 cup (8 tablespoons) soft dairy-free butter (like Nuttelex)
- 2/3 cup raw sugar or brown sugar (whatever you have in the cupboard both work well)
- 2 tablespoons honey
- 2 large eggs
- 1 1/2 cup very mashed ripe bananas (about 2 medium bananas)
- 1/2 cup chopped walnuts, optional
Directions:
1) Preheat the oven to 375°F/190°C. Grease a muffin pan or mini muffin pan.
2) Whisk together the baking powder, salt, cinnamon, and Melinda’s flour or your own flour blend**. Set aside.
3) Beat together the soft butter, sugar, and honey. You can do this by hand or in a mixer
4) Beat in the eggs one at a time, scraping the bottom and sides of the bowl between additions.
5) Gradually add the dry ingredients to the mixture in the bowl and alternate with the mashed bananas, beating well and scraping the bottom and sides of the bowl one or two times during this process.
6) After everything is added, scrape the bowl again and beat at medium-high speed for 30 seconds or very hard if you are doing this by hand:)
7) Stir in the walnuts.
8) Scoop the batter into the prepared muffin pan. For mini muffin pans, I use a teaspoon.
9) Bake the muffins for 22 to 25 minutes, if mini muffins they will only take 10-15 minutes. The middle springs back when lightly touched.
10) Remove from the oven and let rest for 5 minutes before removing from the pan. Best served warm.
**Make your own flour blend
Whisk together 6 cups (32 ounces) brown rice flour; 2 cups (10 3/4 ounces) potato starch; and 1 cup (4 ounces) tapioca flour or tapioca starch. Store airtight at room temperature. Note: You can substitute white rice flour for the brown rice flour if you like; it’ll make your baked goods grittier (unless you manage to find a finely ground version).
