Since I feel I was successful in my baking endeavors this week, I thought I would post the recipe I used to make my muffins. I know this recipe comes from a cookbook, but I don't know what cookbook because the recipe I have is just a copy from the book. Perhaps my honey will tell me what book it came from if I ask him.
Banana Bread
2 Cups of Brown Rice Flour or any combination of gluten free flours
1 1/2 teaspoons baking powder
1/2 teaspoon of baking soda
1/4 teaspoon cinnamon
1/8 teaspoon ground nutmeg (all-spice works well here too if you don't have nutmeg)
1/4 teaspoon salt
2 beaten eggs
1 1/2 cups mashed bananas (about 5 medium or 3 large)
1 cup coconut sugar
1/2 cooking oil (I used olive oil, but any vegetable based oil would work with the exception of peanut)
1/4 cup chopped nuts (I used shredded coconut, but any nut would work)
1. Preheat oven to 350 degrees. Grease bottom and 1/2 inch up the sides of one 9x5x3 inch or two 7 1/2x3 1/2x2 inch loaf pans, or two muffin tins with 12 muffin cups apiece (if you do muffins, just use the paper muffin cups - saves time and grease). In a large mixing bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Make a well in center of flour mixture; set aside.
2. In a medium bowl combine eggs, bananas, sugar, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (Batter should be lumpy). Fold in nuts. Spoon batter into prepared pan(s).
3. For the larger loaf pan: bake in a 350 degree oven for 55 to 60 minutes or until a toothpick comes out clean when inserted.
For the two loaf pans: bake in a 350 degree oven for 40 to 45 minutes or until a toothpick comes out clean.
Muffins: Bake in a 350 degree oven for 25 to 30 minutes or until tooth pick comes out clean.
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