Potato Starch Banana Nut Muffins

Potato Starch Banana Nut Muffins

Ingredients:
2 tablespoons potato starch flour
2 cups brown rice flour 2 tablespoons baking powder (non-aluminum)
1 cup tapioca flour 2 tablespoons fructose
2 tablespoons potato starch flour 2 teaspoons xantham gum
2 tablespoons baking powder (non-aluminum) 1 teaspoon agar agar
2 tablespoons fructose 1/2 teaspoon sea salt
1 teaspoon xantham gum 1-1/4 cups rice milk
1/2 teaspoon agar agar 1 tablespoon cold pressed olive oil
1/2 teaspoon sea salt Preheat oven to 350 F
4 medium bananas, peeled & mashed Mix dry ingredients with dough hooks. Slowly add rice
3/4 cup almonds or walnuts, chopped milk while kneading. Add olive oil. Dough will be slightly
1-3/4 cups rice milk sticky. Press into an oiled loaf pan with a lightly oiled
2 tablespoons cold pressed sunflower oil spatula. Bake at 350 F for 60 minutes or until top is medium
1 teaspoon vanilla extract brown. Remove from the pan and cool on a cake rack.

Directions:
Preheat oven to 350 F Variations, add 2 teaspoons of Italian seasoning or other
Mix dry ingredients with electric mixer. Slowly add rice seasoning to your taste.
milk while mixing. Add canola oil and vanilla extract. Add
bananas. Spoon mixture into an oiled muffin pan. Bake at Brown Rice Foccacia Bread