Strawberry Banana Muffins (Gluten-Free)

Recipe by chiclet
READY IN: 55mins
SERVES: 6-12
YIELD: 12 muffins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°F Lightly oil a mufffin tin or fill with paper liners.
  • In a large bowl, sift together the rice flour, potato starch, tapioce flour, xanthan gum, cinnamon, baking soda, baking powder, and salt. Stir to mix.
  • In a separate bowl, cream together the butter and sugar until smooth. Beat in the eggs ans add the vanilla and milk, stirring well. The mixture will be quite lumpy.
  • Mash the bananas and fold them with the strawberries into the wet ingredients. Mix the wet ingredients into the dry ingredients to form a thick batter.
  • Spoon a generous 1/3 cup of batter into each muffin cup. Bake for 25-30 minutes. After about 15 min, turn the tin to ensure even baking. Insert a paring knife into a muffin; when the blade comes out clean the muffins are done.
  • Place the tin on a cooling rack for a few minutes, the remove the muffins from the tin and place them on rack. Serve warm or at room teomperature. Cool completely before storing in an airtight container.
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