Don't faint at the ingredient list! I know the list is long, but most items are already in your cupboard! These little morsels not only freeze well, but also travel well, making them terrific breakfast companions when on the road!
Here is my recipe:
3/4 cup rice flour
6 tablespoons cornstarch
6 tablespoons soy flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon Xanthan Gum
1 teaspoon cream of tartar
1/4 teaspoon salt
1 cup sugar
1/4 pound butter, melted
1 large egg, at room temperature
6 tablespoons whole milk, at room temperature
2 teaspoon vanilla extract
1 1/2 cups bananas, mashed
1/2 cup walnuts, roughly chopped
1/2 cup sweetened flaked coconut
1/2 cup Bob's Red Mill gluten free rolled oats
2 tablespoons dried cranberries
1 1/2 tablespoons mixed nuts, chopped
1 1/2 tablespoons dried dates
1 1/2 tablespoons General Mill's gluten free rice chex cereal, crushed
1 1/2 tablespoons General Mill's gluten free corn chex cereal, crushed
Here is how I did it:
1. Preheat oven to 350° Fahrenheit.
2. Line 2 24-cup mini-muffin tins 1 12-cup mini-muffin tins with paper liners; set aside.
3. Combine all of the dry ingredients in mixing bowl. Add melted butter & combine thoroughly on medium speed of an electric mixer.
4. In separate bowl, thoroughly combine eggs, milk, vanilla & mashed bananas. Add egg mixture to flour & butter mixture. Mix thoroughly, stopping to scrape down sides of mixing bowl. With mixer running on medium speed, add remaining ingredients. Continue to mix for 2 to 4 minutes longer (impossible to over mix).
5. Using a small ice cream scoop, place one scoop of batter into each of the lined muffin cups. Place in preheated oven and bake 12 to 18 minutes or until toothpick comes out clean. Place muffin tins on cooling rack & allow to cool for approximately 10 minutes. Remove from pan. Either serve or place in airtight container.
Calories Per Serving: 128.47
Author's Note: These muffins freeze beautifully and make nice companions for road trips to have in your room for breakfast.
Author: Dr. Jacquelyn P. Horne