*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.

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