Today we're going to make gluten-free banana muffins. It's a nice recipe to have on hand if you know any families with gluten allergies, but they taste great for everyone. We're going to replace the all-purpose flour with a combination of almond flour and sorghum flour. You can find both in most bulk stores.
3 ripe bananas
½ cup vegetable oil
½ cup sugar
½ tsp vanilla
1 1/4 cups almond flour
¾ cup sorghum flour
1 1/2 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
Preheat your oven to 350°F and line a 12 cup baking tin with paper muffin liners.
In a medium bowl combine three ripe bananas with ½ cup sugar and ½ cup vegetable oil. Start by mashing the bananas and then add 2 eggs and a ½ tsp. vanilla. With a hand mixer beat until almost smooth.
In another bowl add the dry ingredients: 1 ¼ cup almond flour, ¾ cup sorghum flour, 1 ½ teaspoon baking soda, ½ teaspoon baking powder and ¼ teaspoon salt. Whisk well to combine.
Add the dry to the wet and combine well with a spatula. Divide evenly in the muffin tray and bake for 25 minutes or until the tops are golden and the batter has set.
Allow to cool before removing. If you like you can also add a ½ cup of chocolate chips or chopped nuts.