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Banana Nut Muffins (Alloca version)




Source of Recipe


From Healthy Gourmet by Dr. John Allocca


List of Ingredients




2 cups brown rice flour
1 cup tapioca flour
2 tablespoons potato starch flour
2 tablespoons baking powder (non-aluminum)
2 tablespoons fructose or 1/8 teaspoon Stevia powder
1 teaspoon xantham gum
1/2 teaspoon agar agar
1/2 teaspoon sea salt
4 medium fresh almost green bananas, peeled & mashed
3/4 cup almonds or walnuts, chopped
1-3/4 cups rice milk or water
2 tablespoons cold pressed sunflower oil
1 teaspoon vanilla flavor (alcohol-free)


Recipe



Preheat oven to 350 F.

Mix dry ingredients. Slowly add rice milk while mixing. Add canola oil and vanilla. Add bananas. Spoon mixture into an oiled muffin pan.

Bake at 350 F for 45 minutes or until top is light brown. Remove muffins from the pan and cool on a cake rack.

Makes 12 muffins.

BL Notes: I am not sure why Dr. Allocca used green bananas as I find the have a very chalky taste. I prefer to use the bananas that have gone past the stage of being edible to the children (smile). If I do that, I find I can also leave out the xanthan gum because the banana is more than enough binder. I also don't use rice milk, I use coconut milk, but you are free to use which ever sub you keep in your house. Rice milk is inexpensive to make at home so that might be why he chose it.

Xylitol crystals can be used in place of the fructose. And he is refering to white stevia powder so if you use green you will have to make an adjustment for your own taste. I find the bananas are plenty sweet enough so I don't use either.