Banana Muffins

I've been trying hard to come up with a great banana muffin recipe that is everything free; no substitutions. I don't want it to be grainy or sandy or dry and crumbly. I'd like someone to bite into and not know that it's gluten free. I've been playing around, and by golly, today, I got! And it cooked up perfectly in muffin tins and in a loaf pan! It was so good that my son literally ate HALF THE LOAF in one setting! I'm going to have to go get some more bananas and let them turn brown!

*2 ½ cups gluten free flour mix

½ cup amaranth flour

2 tsp baking powder

2 tsp baking soda

1 tsp salt

1 tsp xanthum gum

6 medium to large  very ripe bananas

1 ½ cups fine baking sugar

2/3 cup grapeseed oil

2 rounded tsp energy egg replacer mixed with 3 tbsp warm water

 

*(1 c tapioca starch, 1 cup sweet sorghum flour, 1 cup sweet rice flour, ½ potato starch, ½ cup arrowroot starch-mix together store in air tight container)

 

Pre-heat oven to 350 degrees. Combine dry ingredients in bowl.  Mix bananas, sugar, grapeseed oil and energy egg mixture together until well blended. Add in flour mixture. Pour into muffin cups and bake until golden brown (about 15 minutes). Also makes good banana bread.

 

Yields 2 dozen muffins or 2 loaves bread.