excellent banana bread muffins

[Guest guest]

Wow! Now these I will have to try. I am always trying to find more gluten

free recipes without added fat. I can't wait to try them.........

 

You know, I would love to make them in my mini muffin tins. Does anyone know

how to change things for that. Do you change the temperature or just the time

or both?

 

Thanks,

Tracy

<A HREF= " http://www.myhomemakersidea.com/tf8819 " >The Homemaker's Idea

Company</A>

 

 

> Banana Bread muffins

 

> The original form of this recipe comes from Ellen Gold on

 

> www.celiac.com. I’ve fiddled with it a bit.

 

>

 

> 2 cup brown rice flour

 

> 1/4 cup each potato starch and tapioca starch

 

> 1 tsp. xanthan gum

 

> 1 tablespoon gf baking powder

 

> 1/2 tsp. salt

 

>

 

> 2 tsp. cinnamon

 

>

 

>

 

> 2 tablespoon ground flax seed

 

>

 

> 6 tablespoons water

 

> 1/2 cup apple sauce

 

> 1 cup ground, dried dates

 

> 1-1/2 cups thoroughly mashed overripe bananas; or some

 

> combination with applesauce

 

>

 

> 1 cup raisins

 

>

 

> Mix bananas with applesauce and maple syrup. Add dry ingredients

 

> into wet ingredients, and stir until all is moist. Immediately

 

> put the batter into about a dozen muffin cups and bake at 350F

 

> for about 30 minutes. Cool on rack.

 

 

 

 

 

 

 

[Guest guest]

Banana Bread muffins

The original form of this recipe comes from Ellen Gold on

www.celiac.com. I’ve fiddled with it a bit.

 

2 cup brown rice flour

1/4 cup each potato starch and tapioca starch

1 tsp. xanthan gum

1 tablespoon gf baking powder

1/2 tsp. salt

 

2 tsp. cinnamon

 

 

2 tablespoon ground flax seed

 

6 tablespoons water

1/2 cup apple sauce

1 cup ground, dried dates

1-1/2 cups thoroughly mashed overripe bananas; or some

combination with applesauce

 

1 cup raisins

 

Mix bananas with applesauce and maple syrup. Add dry ingredients

into wet ingredients, and stir until all is moist. Immediately

put the batter into about a dozen muffin cups and bake at 350F

for about 30 minutes. Cool on rack.