Strawberry Banana Muffins (Gluten-Free)

Ingredients

• 1 1/4 cups rice flour
• 1/4 cup potato starch
• 1/4 cup tapioca flour
• 1/2 teaspoon xanthan gum
• 1/4 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup butter or margarine, softened
• 1/3 cup sugar
• 2 eggs
• 1/2 teaspoon pure vanilla extract
• 1/3 cup milk or soymilk
• 2 bananas, peeled
• 1 1/2 cups strawberries, stemmed and coarsely chopped

Directions

1. 1

   Preheat oven to 350°F Lightly oil a mufffin tin or fill with paper liners.

2. 2

   In a large bowl, sift together the rice flour, potato starch, tapioce flour, xanthan gum, cinnamon, baking soda, baking powder, and salt. Stir to mix.

3. 3

   In a separate bowl, cream together the butter and sugar until smooth. Beat in the eggs ans add the vanilla and milk, stirring well. The mixture will be quite lumpy.

4. 4

   Mash the bananas and fold them with the strawberries into the wet ingredients. Mix the wet ingredients into the dry ingredients to form a thick batter.

5. 5

   Spoon a generous 1/3 cup of batter into each muffin cup. Bake for 25-30 minutes. After about 15 min, turn the tin to ensure even baking. Insert a paring knife into a muffin; when the blade comes out clean the muffins are done.

6. 6

   Place the tin on a cooling rack for a few minutes, the remove the muffins from the tin and place them on rack. Serve warm or at room teomperature. Cool completely before storing in an airtight container.