Ingredients:
- 2 extra large eggs
- 1 1/4 cups mashed bananas (about 3 large bananas)
- 1/4 cup agave syrup
- 1/4 cup oil
- 1 teaspoon vinegar
- 3/4 cup rice flour
- 3 Tablespoons sorghum flour
- 3 Tablespoons tapioca flour/starch
- 3 Tablespoons potato starch
- 1 teaspoon gluten-free baking powder (I use Rumford’s)
- 1/2 teaspoon xanthan gum*
- 1/2 teaspoon guar gum
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- ground cinnamon for topping and swirling
- 1/2 cup walnuts, chopped (optional)
Instructions:
- Spray oil or oil muffin tins.
- Preheat oven to 350°F.
- In a bowl, whisk eggs and then add mashed bananas, agave, vinegar and oil; whisk again.
- In the bowl of your mixer, add dry ingredients and blend thoroughly.
- Add wet ingredients to the dry ingredients; and blend well.
- Pour batter into the muffin tins to the top.
- Add nuts on top and with a butter knife stir in. Sprinkle top with cinnamon and swirl in.
- Bake for 28-30 minutes or until golden brown.