A while back I posted the recipe for Cranberry Tangerine Muffins. Tonight I made a banana version of them. Here is the recipe, basically the same one from before, just changed up a little bit. If you are casiene and egg free, then leave out the egg and substitute soy, rice, or coconut milk for the regular milk.
Banana Muffins
¼ cup butter, melted (you can use olive oil)
1 cup buckwheat flour
½ cup brown rice flour
½ cup tapioca flour
½ cup sugar
1 tablespoon baking powder
¼ teaspoon salt
1 teaspoon cinnamon
2/3 cup milk
½ tsp vanilla
1 egg, beaten
3 bananas
1 of those individual serving cups of applesauce
Melt the butter and set aside. Mash the bananas and mix with the applesauce. In a separate bowl, mix all the dry ingredients. Mix the egg, milk and vanilla together. Make a well in the center of the dry ingredients, and pour in all the liquid ingredients. Stir quickly to combine, but don’t worry about if there are lumps. Fold in the fruit mixture. Spoon into muffin pans that have been sprayed with Pam, or line with paper baking cups. Bake at 400 degrees for 28 minutes.