A gluten-free breakfast or snack idea.
1 cup gluten-free flour blend
1/2 cup rice flour
3/4 tsp xanthan gum (Omit if the flour blend contains it)
1/2 tsp sea salt
1 tsp baking powder
1 tsp allspice (or pumpkin pie spice)
1 tsp cinnamon
1 cup raisins (optional)
2-3 bananas, mashed
1 cup light brown sugar
1/2 can pumpkin purée
1/4 cup avocado or canola oil
1/4 cup dairy-free milk
1 tsp vanilla extract
Preheat oven to 400° and spray a muffin tin (or line it with paper liners) or spray donut baking pans.
In a large bowl, combine the flours, xanthan gum, salt, baking soda, allspice and cinnamon. Fold in the raisins (if adding).
In a medium bowl or blender, combine the mashed bananas, brown sugar, pumpkin purée, oil, milk and vanilla.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Fill the muffin tins or donut pans 3/4 full. You should make 12 muffins or donuts.
Bake at 400° for 22 minutes.
Let pans cool before trying to remove. If any batter spilled on pan, use a knife to slowly cut the baked on sides.
This recipe may be doubled also.