YIELD: 12 MUFFINS
These muffins are just too darn delicious with the warm flavor of banana and walnuts. Be sure to grease the muffin liners on these, or use silicone muffin cups; since these muffins contain very little oil, they may have a tendency to stick.
Directions
Preheat oven to 350 °F.
Using margarine or coconut oil, grease twelve standard-size muffin cups, or spritz twelve liners with nonstick spray.
In a medium bowl, whisk together the brown rice flour, potato starch, tapioca flour, xanthan gum, baking powder, baking soda, and salt.
Make a well in the center and stir in the vanilla extract, bananas, maple syrup, olive oil, and vinegar.
Stir the mixture until very well combined and then fold in the walnuts.
Divide the batter evenly among the muffin cups and bake for 30 minutes, until golden brown on the edges.
Let cool completely before serving.
Store in an airtight container for up to 3 days.
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Ingredients
¾ cup brown rice flour
½ cup potato starch
¼ cup tapioca flour
1 teaspoon xanthan gum
1½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 teaspoon vanilla extract
3 mashed bananas, about 1⅓ cups
⅓ cup + 1 tablespoon maple syrup
2 tablespoons olive oil
2 tablespoons vinegar
½ cup chopped walnuts
