3/4 cup White Bean Flour
1/2 cup rice flour
2 1/2 teaspoons gluten-free powder
1/2 teaspoon gluten-free baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 medium banana, mashed
2 eggs
1/2 cup brown sugar
1/4 cup buttermilk
1/4 cup applesauce
3 tablespoon vegetable oil (such as canola)
1/2 cup raisins
Servings: 10
In a medium bowl, combine the flours, baking powder, soda, cinnamon and nutmeg. Set aside.
In another medium bowl, place the mashed banana. Using an electric mixer on medium speed, add the eggs to the banana and beat until smooth. Continue to beat, adding the sugar, buttermilk, applesauce and vegetable oil. Add the dry ingredients to the wet beating until just combined. Stir in the raisins.
Spoon into 10 greased muffin tins and bake in a preheated 375 F (190 C) oven for 18 - 20 minutes.
1/2 cup rice flour
2 1/2 teaspoons gluten-free powder
1/2 teaspoon gluten-free baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 medium banana, mashed
2 eggs
1/2 cup brown sugar
1/4 cup buttermilk
1/4 cup applesauce
3 tablespoon vegetable oil (such as canola)
1/2 cup raisins
Servings: 10
In a medium bowl, combine the flours, baking powder, soda, cinnamon and nutmeg. Set aside.
In another medium bowl, place the mashed banana. Using an electric mixer on medium speed, add the eggs to the banana and beat until smooth. Continue to beat, adding the sugar, buttermilk, applesauce and vegetable oil. Add the dry ingredients to the wet beating until just combined. Stir in the raisins.
Spoon into 10 greased muffin tins and bake in a preheated 375 F (190 C) oven for 18 - 20 minutes.
