Gluten-Free Tuesday: Vegan Banana Bread Muffins Recipe

• 1 cup turbinado sugar
• 1 1/2 cups (about thee medium bananas) mashed*, very ripe bananas
• 2 tablespoons ground flax meal
• 1/4 cup plus 2 tablespoon hot water
• 9 ounces (1 2/3 cups) brown rice flour
• 2 ounces (1/3 cup) potato starch
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon xanthan gum
• 1/2 cup soy-free shortening
• *To mash, place bananas in a bowl. Use a fork and mash until smooth with no large pieces of bananas remain (small pieces of bananas are fine).

1. Adjust oven rack to middle position and preheat oven to 350u0b0F. Line 14 standard muffin cups with paper liners or grease with a non-stick cooking spray. Set pans aside
2. In small bowl, combine mashed bananas and turbinado sugar. In another small bowl, combine flax meal and hot water. Stir to combine. Allow banana mixture and flax mixture to stand for 10 minutes.
3. In medium mixing bowl, whisk together brown rice flour, potato starch, baking powder, baking soda, salt, and xanthan gum. Set aside.
4. In large mixing bowl, cream shortening until light and fluffy, about 20 seconds. Add flax meal mixture. Cream until smooth. Scrape down bottom and sides of bowl.
5. Add half dry ingredients. Blend until smooth. Add banana-sugar mixture. Blend until well incorporated. Add remaining dry ingredients. Blend batter until smooth, about 20 seconds. Batter will be thick.
6. Fill muffin cups 2/3 full with batter. Bake muffins until deep golden brown, about 25 minutes. Transfer muffins to wire rack to cool. Store in an airtight container for up to four days or freeze up to one month.

turbinado sugar, bananas, ground flax meal, water, brown rice flour, starch, baking powder, baking soda, salt, xanthan gum, soyfree shortening, place bananas

Taken from www.seriouseats.com/recipes/2011/02/gluten-free-wheat-egg-milk-free-vegan-banana-bread-muffins.html (may not work)