Recipes
Wheat-Free Banana-Ginger Muffins
M E W P S N
Ingredients
1 cup white rice flour
1/2 cup potato flour
1/4 cup tapioca flour
1/4 cup brown rice flour
1/2 tsp. xanthan gum
1 T. Egg Replacer
1 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. cream of tartar
1/4 tsp. salt
2/3 cup sugar
1 1/2 tsp. ground ginger
1/2 cup water
1/3 cup oil
1 tsp. vanilla extract
3 very ripe bananas, mashed
Directions
Preheat oven to 375°. Line muffin tins
with paper liners. Set aside. In medium
bowl, combine dry ingredients. Add wet
ingredients and stir until just blended.
Mixture will be more like dough than
batter. Spoon into muffin cups until 2/3
full. Bake 15 minutes, or until lightly
browned.
Comments
This recipe calls for Egg replacer which is typically made of soy. Thoughts?
Amazing recipe. First one in a YEAR that we've found to taste like a real muffin. We cut the ginger by 1/2 tsp and I add only 1/2 cup banana and 1 cup zucchini now (we've started to play with it). It is even better if you can have eggs, we've done it with and without. AMAZING recipe. I would add however that it MUST sit for 30 min to soak to avoid being gritty. This has changed our lives.
I have read bananas can also be used as a binder along with applesauce. I'm assuming that's some of what the egg is used for.
Did you know that if you take 1 T of flax seeds and 1 c of water and boil it for 2-3 minutes in micro, then grind it in blender and strain out seeds, then chill for at least 15 min. you can use this liquid as an egg replacer. 1/4 c of liquid = 1 egg or 2 egg whites.
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