Banana Muffins (Gluten free)

Ingredients

• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon xanthan gum
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon, optional
• 1 1/4 cups brown rice flour
• 1/2 cup sorghum flour
• 1/2 cup (8 tablespoons) room temperature butter
• 2/3 cup sugar
• 2 tablespoons molasses or honey
• 2 large eggs
• 1 1/2 cup very mashed ripe bananas (about 2 medium bananas)
• 1 cup chocolate chips, optional

Directions

1) Preheat the oven to 375°F. Grease a 12-cup muffin pan, or line the pan with papers, and grease the papers.

2) Whisk together the baking powder, baking soda, xanthan gum, salt, cinnamon, and flour or flour blend. Set aside.

3) Beat together the soft butter, sugar, and molasses.

4) Beat in the eggs one at a time, scraping the bottom and sides of the bowl between additions.

5) Add the dry ingredients to the mixture in the bowl in three parts, alternately with the mashed bananas, beating well between additions and scraping the bottom and sides of the bowl one or two times during this process.

6) After everything is added, scrape the bowl again and beat at medium high speed for 30 seconds

7) Stir in the chocolate chips.

8) Scoop the batter into the prepared pan, mounding the cups 3/4 of the way full.

9) Bake the muffins for 20 to 22 minutes, until the middle springs back when lightly touched. Remove from the oven and let rest for 5 minutes before removing from the pan. Best served warm.

Yield: 12 muffins.