Gluten-Free Cinnamon Banana Tiny Muffins

Author: kristen

Prep Time: 10 min | Cook Time: 10-20min | Servings: Makes 1 dozen muffins. | Difficulty: easy
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These are the best muffins you will ever eat. They are healthful, using brown rice flour, and do not contain refined sugar. They are naturally gluten-free, dairy free (if chocolate chips are not used), and nut-free (if chopped nuts are not used). The texture is moist and not too dense. The muffins are good for about a week stored at room temperature in an air-tight container. Please experiment with this recipe and the mix-ins to suit your tastes!

Ingredients:

• 3 mashed bananas
• 4 beaten eggs
• 1/2 cup agave nectar, may be substituted with honey or maple syrup
• 4 Tbsp olive oil
• 1 Tbsp vanilla extract
• 1 heaping cup brown rice flour
• 3/4 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp sea salt
• 1 1/2 tsp cinnamon
• 1/2 c chocolate chips (optional)
• 1/2 c chopped nuts (optional), almonds and pecans are my favorites

Directions:

Preheat oven to 350 degrees. Heavily grease muffins pans, or line with cupcake papers. Beat eggs in a medium-sized bowl. Add bananas, mash, and mix until smooth. Stir in remaining wet ingredients. In a large bowl, mix together dry ingredients. Add wet ingredients to dry and incorporate well. Finally, add chocolate chips, chopped nuts, or any other mix-in you choose and stir well. Fill muffin cups ~3/4 full. Bake about 12 minutes for tiny muffins and 16 minutes for regular sized muffins, or until edges are golden brown and the toothpick test comes back clean.

Notes:

These muffins are also delicious with pumpkin substituted for banana, or any pumpkin/banana combination. 1 full cup pumpkin = 2 medium sized bananas.
Another wonderful substitution is to substitute almond meal for half of the brown rice flour. I have also added about a tablespoon of coconut flour, which also enhanced the flavors.
Please remember that baking time may vary depending on your oven and climate, just keep an eye on the muffins after about 10 minutes!
I have also made small loaves using this recipe, and they turned out wonderfully. I have not tried a normal loaf pan, however, and fear it may turn out too dense or fall apart.
adapted from Tasty Eats at Home
formatted using Paprika
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