Banana Flax Muffins

• 1/4 cup canola oil
• 1 cup light agave nectar
• 1 1/2 cups mashed ripe banana
• 2 tablespoons freshly squeezed lemon juice
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3/4 cup golden flaxseed meal
• 2 1/2 cups Basic Gluten-Free Flour Mix (page 19)
• 3/4 teaspoon xanthan gum
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 cup raisins

1. Preheat the oven to 350F.
2. Line a muffin pan with 12 muffin liners.
3. In the bowl of a stand mixer fitted with the paddle attachment, combine the canola oil and agave nectar, mixing on medium speed for about 20 seconds.
4. Add the mashed banana, lemon juice, cinnamon, and nutmeg, and mix for 20 seconds.
5. Add the flax meal and mix until combined, about 10 seconds.
6. In a separate bowl, combine the flour mix, xanthan gum, baking soda, and salt.
7. Add the dry ingredients to the wet and mix on low until just combined, about 20 seconds.
8. Turn off the mixer and fold in the raisins.
9. Fill the liners to the rim with batter.
10. They will be heaping.
11. Bake in the center of the oven for 25 minutes, or until lovely golden brown on top, rotating the pan halfway through.
12. Transfer the muffins to a cooling rack.

canola oil, light agave, mashed ripe banana, freshly squeezed lemon juice, ground cinnamon, ground nutmeg, golden flaxseed meal, flour, xanthan gum, baking soda, salt, raisins

Taken from www.epicurious.com/recipes/food/views/banana-flax-muffins-379077 (may not work)