2cupsbean flour blendor 1/2 cup garfava bean flour, 1/4 cup sorghum flour, 10 T tapioca flour, 10 T cornstarch, potato or arrowroot starch
1teaspoonxanthan gum or guar gum
1teaspoonbaking soda
1teaspoongluten free baking powder
1teaspoonground cinnamon
1/4tspsalt
1cupcleanedcoarsely chopped fresh strawberries
Instructions
Pre-heat oven to 350 degrees.
Mix mashed bananas, brown sugar, oil, and eggs together in a blender. Blend until smooth. In a separate bowl, combine gluten-free flour blend (or individual flours), xanthan gum, baking soda, baking powder, and salt. Add banana mixture and stir just until combined, removing any lumps. Gently stir in sliced strawberries.
Divide batter into 16 paper lined muffin cups. Bake at 350 degrees for 25 minutes or until a toothpick inserted in the center comes out clean. Remove from muffin pan and allow muffins to cool on a cooling rack.
To make egg free: Do not add eggs. Mix 2 tablespoons ground golden flax with 6 tablespoons water. Heat while stirring until mixture has thickened. Allow to cool to room temperature. Add flax mixture to recipe when eggs would have been added. Also, increase baking powder to a total of 1 1/2 teaspoons.
To freeze: Allow muffins to cool down completely. Package in zip-seal freezer bags. Remove as much air as possible from freezer bag, seal, label and freeze.