Tuesday, October 14, 2008

Oat-Free Banana Muffins, Version Two

(This one was a textural triumph. No crumbling! And yummy besides!)

Combine the following dry ingredients:

1 cup rice flour
1/2 cup millet flour
1/2 cup quinoa flour
2 tablespoons tapioca flour
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons flax, ground
1/4 cup walnuts, finely chopped

In a separate bowl, combine the following wet ingredients:

1 ripe banana, mashed
1/2 cup canola oil
3/4 cup milk (soy, rice, etc.)
1 tablespoon vanilla

Combine wet and dry ingredients, then pour into greased muffin tin. Bake for 12-15 minutes at 350 degrees. Makes 12 muffins.

(For a sweeter, more traditional flavor, add 1-2 tablespoons of agave nectar to the mix.)


Amy said...

That sweater sleeve just MAKES the photo!

jeni@pnkgeeni said...

I'm going to try this over the weekend. Could you use vanilla soy milk instead of soy milk and vanilla extract?
I'll let you know how this goes.