Banana Brown Rice Muffins
Yield: 1 dozen
¾ cup Bob’s Red Mill stone ground white rice flour
¼ cup Bob’s Red Mill stone ground brown rice flour
1 cup unbleached all-purpose flour
1/3 cup walnuts, chopped (optional)
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon coarse kosher salt
3 large very ripe bananas, mashed
2 extra-large eggs, lightly beaten
2/3 cup coconut cream (Aroy-D)
3/4 cup, firmly packed brown sugar
1 tsp. vanilla extract
Preheat oven to 375°F.
Brush muffins pans with the coconut cream. Set aside.
In a large bowl, combine together white and brown rice flour, all-purpose flour, baking soda, baking powder, salt and cinnamon. Add chopped walnuts.
In another bowl, mash bananas with potato masher. Add lightly beaten eggs and coconut cream. Whisk a few times and then add brown sugar. Whisk until sugar dissolves and free of lumps. Add vanilla extract. Mix well.
Pour flour mixture over the banana and egg mixture.
Spoon batter equally into the prepared muffin cups.
Bake in preheated oven for 20 to 21 minutes, or when toothpick comes out clean when inserted into the center of a muffin.
Best served and consumed on the same day.
Store in a covered container with paper towel sheets over the muffins.
Tess’ Kitchen Secrets:
- Add ½ cup semi-sweet chocolate chips to the batter and omit the walnuts.
- Very ripe bananas contain brown spots all over and are perfect for quick breads, muffins and pancakes.
- The Aroy-D brand of coconut cream contains 70% coconut cream and 30% water, the best and highest composition of canned coconut cream without preservatives.
Enjoy and Happy Baking!