Gluten, Dairy, Soy, Egg and Sugar Free Banana Walnut Muffins

Ingredients:

2 1/2 cups brown rice flour

1/2 cup tapioca flour

1/2 cup of xylitol

2 tsp baking powder

1 1/2 tsp xanthum gum

1 tsp baking soda

1/2 tsp salt

2 cups mashed ripe bananas, about 4 large

1 cup almond milk

1/2 cup melted virgin coconut oil

1 vanilla pod

1 cup chopped walnuts

organic carob chips (just like chocolate!)

Makes 12 – 18 muffins.

What’s Happening In The Kitchen?

Get your apron on and turn the oven on at 190c first before you start anything! While its getting hot, line muffin tins with paper muffin cups.
In a large bowl mix brown rice flour, tapioca flour, xylitol, xanthum gum, baking powder, baking soda and sea sal. Mix it well!
Place bananas into a large bowl and mash with a fork!
Remove seeds from vanilla pods and add to mashed bananas. Pour in milk and whisk it together with melted coconut oil.
Pour wet ingredients into the dry mixture and sprinkle some walnuts and carob chips. Mix well…..
Now spoon into paper muffin cups. Bake at 190c for about 20 – 25 mins. Place on wire rack to cool.

Erika Doolan – Nutrition Consultant

RUSTICSTONE

by dylan mcgrath