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Strawberry Banana Muffins safe

These muffins are tender and tasty.

By valeriefender

2013-04-09 13:51:49

Eat these muffins in a sunny garden with a cup of tea and contemplate the joys of wheat-free living.

Prep time 20 minutes
Cooking time 55 minutes
Servings 12 muffins


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


1 – Preheat oven to 350 degrees. Lightly oil a muffin tin or fill with paper liners.

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

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

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 – Spoon a generous 1/3 cup of batter into each muffin cup. Bake for 25-30 minutes. After about 15 minutes, 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 – Place the tin on a cooling rack for a few minutes, then remove the muffins from the tin and place them on rack. Serve warm or at room temperature. Cool completely before storing in an airtight container.

Category Bread and Rolls
Cuisine North American
Diet Choices Gluten-free
Tags banana breakfast coffee kids muffin Potato starch Rice flour snack Soy milk Strawberries strawberry Tapioca flour treats Xanthan gum


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