Rice Flour Banana Muffins (Gluten-free)

4 JUMBO stacked rice flour banana muffins

Rice Flour Banana Muffins (Gluten-free)

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!

Course Afternoon tea, Breakfast, Dessert, Snack

Cuisine American

Keyword anti-inflammatory, banana, dairy-free, gluten-free, low lectin, low oxalate, low salicylate, muffins, nickel-free, paleo, rice flour

Prep Time 10

Cook Time 20

Total Time 30

Servings jumbo muffins

Calories 307kcal

Author Megan

Cost $3

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
1/2 cup water
1/4 cup agave nectar or maple syrup
1/4 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.
1/2 teaspoon baking soda sifted
1/2 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