While we're on the topic of overripe bananas . . . (I recently overestimated my baby's interest in eating bananas and underestimated their appeal for fruitflies.) These muffins are delicious with chocolate chips (what isn't?) but just as tasty with fresh or frozen berries, dried fruit, or chopped apple chunks instead of the chocolate chips. If using fruit, you might like to add some grated lemon peel or cinnamon to the batter. I have to keep my muffins simple and chocolate-free until the baby is old enough to taste citrus or chocolate.
1 cup brown rice flour
1/2 cup amaranth flour (or another 1/2 cup brown rice flour)
1/2 cup potato starch
1/3 cup tapioca starch
1/4 cup flaxseed meal (optional)
1 tsp xanthan gum
1 tsp unflavoured gelatin (omit for vegetarians)
2 1/2 tsp baking powder
1/2 cup sugar
1/2 tsp salt
1 cup milk (soy milk works fine)
1/4 cup canola oil
2 large eggs
1 tsp vanilla extract
1 cup mashed, ripe bananas (about 3 bananas)
1 cup chocolate chips, blueberries or other berries, or chopped fruit
Preheat oven to 375F. Grease a standard 12-cup muffin tin or use liners. Whisk together dry ingredients until well-blended. In another bowl, whisk milk, oil, eggs, and vanilla until very smooth. Pour into flour mixture and stir just until ingredients are moistened. Fold in mashed bananas and additions (chocolate or fruit). Spoon batter into tins, filling 2/3 to 3/4 full, depending on how big you like your muffins and how many you wish to make. Bake 20 to 25 minutes, or until tops of muffins are lightly browned and centres test clean with a skewer. (Note: If using frozen bananas or frozen berries, you may need to allow a little longer for muffins to cook.) Remove from oven, then turn out onto a rack to cool.
Makes 12 to 15 muffins.
