Gluten-Free Banana Nut Muffins

• 1-1/2 cups mashed ripe bananas (2 to 3 medium)
• 2/3 cup sugar
• 2 eggs
• 1/4 cup fat-free plain yogurt
• 2 tablespoons plus 1-1/2 teaspoons canola oil
• 1 teaspoon vanilla extract
• 1/2 cup millet flour
• 1/2 cup sorghum flour
• 1/2 cup tapioca flour
• 1 tablespoon ground flaxseed
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon xanthan gum
• 1/3 cup chopped walnuts

1. In a large bowl, beat the first six ingredients until well blended. In a large bowl, combine the flours, flax, baking powder, baking soda and xanthan gum; gradually beat into banana mixture until blended. Stir in walnuts.
2. Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake at 350u0b0 for 18-22 minutes or until a toothpick inserted in the center comes out clean.
3. Cool for 5 minutes before removing from pan to a wire rack.

mashed ripe bananas, sugar, eggs, yogurt, canola oil, vanilla, millet flour, sorghum flour, tapioca flour, ground flaxseed, baking powder, baking soda, xanthan gum, walnuts

Taken from www.tasteofhome.com/recipes/gluten-free-banana-nut-muffins/ (may not work)