Gluten Free Multigrain Banana Muffins

I came up with this recipe when I was looking for a simple moist gluten-free muffin with multigrain flours. I used a regular recipe and played around with it to get a tasty moist muffin that taste like regular muffins but with multigrain gluten free flours. For all purpose mix I use Gluten-Free Flour Mix Gluten-Free Flour Mix but I use brown rice flour in the mix. Coconut oil lends a nice perfumy natural sweetness that I reallly love but you can use any oil or butter you like.

• Ready In: 40 mins
• Serves: 8-9
• Yields: 8-9 muffins

Ingredients

• 2  bananas, mashed
• 3  tablespoons coconut oil or 3  tablespoons butter or 3  tablespoons  vegetable oil
• 1  egg
• 1⁄2 cup sugar
• 1⁄3 cup  almond flour
• 1⁄3 cup  gluten-free rice flour mix
• 1⁄3 cup sorghum flour
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon baking soda
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon cinnamon
• 1⁄8 teaspoon nutmeg

Directions

1. Preheat oven to 350 degrees.
2. Line 1/2 cup cupcake or muffin pan with lines.
3. Mix mashed bananas, oil, egg and sugar in a large bowl. In a seperate medium bowl mix remaining 8 ingredients and whisk around to combine dry ingredients. Pour dry ingredients in wet and mix to combine fully.
4. Fill cupcake pan about 2/3 way up and bake for 20-25 minutes or until toothpick test comes out with just a few crumbs. They are moist.