Banana Brown Rice Muffins

banana rice muffins3 - enlarged

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

½ tsp. ground cinnamon

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.

muffins pans brushed with coconut cream

In a large bowl, combine together white and brown rice flour, all-purpose flour, baking soda, baking powder, salt and cinnamon. Add chopped walnuts.

rice flour mixture

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.

mashed bananas and eggs mixture

Pour flour mixture over the banana and egg mixture.

IMG_9224

Mix well.

banana rice batter

Batter should thick and not runny.

Batter should thick and not runny.

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.

Plain banana brown rice muffins without nuts and chocolate chips

Plain banana brown rice muffins without nuts and chocolate chips

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!

Tess

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