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These 100% Rice Flour Banana Muffins have a great texture inside and out — and they’re designed to be allergy-friendly, so those who are looking for an extra gentle grain-based muffins can enjoy a good pastry!
Being gentle these muffins are low or free of lots of stuff some of you might be trying to avoid, like: copper, nickel, vitamin A, lectins, salicylates, oxalates, dairy, potato flours and gums — LOL! Yes, white rice is a great grain to enjoy when trying to detox or reduce triggers. 🙂
In addition to Gluten-free, this recipe is VAD (Low vA) and even Paleo (for those who include white rice).
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Ingredients in Rice Flour Banana Muffins
This recipe contains one egg white, so it’s not vegan or egg-free — but it’s free of yolks. All of the ingredients are:
- bananas
- water
- agave, or maple syrup
- avocado oil, or olive oil
- 1 egg white
- lemon juice, or apple cider vinegar
- rice flour
- sweet rice flour — See the link in recipe below; this is a great pantry staple to keep on hand for recipes like this one.
- baking soda
- quality salt
How to make Rice Flour Banana Muffins
I like to make this recipe into 6 jumbo muffins, but you can make more smaller muffins if preferred. Just reduce the cooking time accordingly.
- Preheat oven to 350℉. Line muffin tin(s). Set aside.
- Smash banana into large mixing bowl. Add remaining wet ingredients, and give them a stir to roughly mix.
- Add dry ingredients to wet ingredients in the order they’re listed, and stir until fully combined (without over-mixing).
- Fill muffin tin so each space is slightly heaping. (Optionally, garnish the top of each muffin with a thick slice of banana.)
- Bake until fully cooked — about 20 to 25 minutes for jumbo muffins. (If you make smaller muffins, they’ll be ready closer to 15 minutes.)
- Let cool slightly or completely, and enjoy.
Leftovers
Seal up leftovers, and leave out at room temperature for up to two days if garnished with banana on top, or three days without the banana garnish. Freeze for up to 3 months.
I find this recipe is at its very best when not refrigerated. Enjoy leftovers room temperature, or: Reheat them gently, or toast them.
Rice Flour Banana Muffins (Gluten-free)
Equipment
- two mixing bowl , one larger, one smaller
- muffin tin(s)
Ingredients
- 2 big bananas , 1-⅓ to 1-½ cups smashed banana -- plus more banana for garnish
- ½ cup water
- ¼ cup agave nectar or maple syrup
- ¼ cup avocado oil or olive oil
- 1 egg white
- 1 Tablespoon lemon juice or apple cider vinegar
- 1 cup rice flour
- 1 cup sweet rice flour <-- see link; this is a great pantry staple to keep on hand for recipes like this one.
- ½ teaspoon baking soda sifted
- ½ teaspoon salt
Instructions
- Preheat oven to 350℉. Line muffin tin(s). Set aside.
- Smash banana into large mixing bowl. Add remaining wet ingredients, and give them a stir to roughly mix.
- Add dry ingredients to wet ingredients in the order they're listed, and stir until fully combined (without over-mixing).
- Fill muffin tin so each space is slightly heaping. (Optionally, garnish the top of each muffin with a thick slice of banana.)
- Bake until fully cooked -- about 20 to 25 minutes for jumbo muffins. (If you make smaller muffins, they'll be ready closer to 15 minutes.)
- Let cool slightly or completely, and enjoy.
Nutrition
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Rebeca Garmizo says
I love your recipes! Can I sub a flax egg?
Megan says
Hi Rebeca, thank you! Good question. I don’t know, I’m sorry; I haven’t tried it. Let us know if you do, and it works.
Heather says
I’d love to know if you made that substitution and how it worked!
Lynne says
Could I ADD SOME CHOPPED NUTS TO THESE MUFFINS
Megan says
Hi Lynne, yes, absolutely. They will no longer be nickel-free for my readers who need that, but if you’re not trying to do that, you’ll have a lovely banana nut muffin. Probably 1/2 cup. 🙂
Jay says
Hi Megan, I’d like my wife to make a batch of these every week, or have them on hand daily. She’s the baker in the family, and I’m always happy to eat muffins. I really like this recipe, as does my family. Thank you for making great rice based and low toxin baked goods. We avoid vA and toxic metals and appreciate your blog and recipes! Kindly, Jay
Megan says
Hi Jay, awesome! Thanks for the feedback and being the first to review the recipe; that’s always so helpful! My husband feels the same way about muffins and these muffins! 🙂 So glad you’re on such a healthy path!! Best.