Great for people with allergies and other sensitivities. Also Celiac friendly. No one needs to know that these are special, they'll never know. Please enjoy!

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Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
12
Yield:
12 muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.

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  • Sift rice flour, sugar, almond flour, and cornstarch together in a large bowl.

  • Whisk 1/4 cup water and egg replacer in a bowl until smooth. Stir in remaining 1/2 cup water, mashed bananas, and vegetable oil. Add rice flour mixture, cinnamon, salt, and baking soda; mix until completely blended. Fold in chocolate chips.

  • Spoon batter into the prepared muffin cups, filling each 3/4 full.

  • Bake in the preheated oven until tops spring back when lightly pressed, about 30 minutes. Let cool slightly before serving.

Cook's Notes:

This recipe yields 12 regular muffins or 24 mini muffins.

You can replace both flours with 1 1/4 cups of any all-purpose gluten-free flour of your choice. I use Cloud 9(TM).

Use 2 eggs in place of the egg replacer if you're not vegan.

Nutrition Facts

252 calories; protein 2.3g; carbohydrates 36.9g; fat 12.6g; sodium 76.4mg. Full Nutrition
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