1 cup tapioca flour

2 tablespoons potato starch flour

2 tablespoons baking powder

¼ teaspoon cinnamon

¼ teaspoon nutmeg

2 tablespoons fructose

1 teaspoon xantham gum

½ teaspoon agar

½ teaspoon salt

4 peeled, mashed bananas

½ cup chopped almonds

½ cup chopped walnuts

1 ¾ cups rice milk

1 teaspoon vanilla extract

 

Preheat oven to 350 degrees F and oil the cups of a muffin baking sheet. Mix rice flour, tapioca flour, potato starch flour, baking powder, fructose, nutmeg, cinnamon, salt and xantham gum together. Slowly add rice milk to flour mixture. Add canola oil, vanilla extract and agar to dough. Mix in the chopped nuts and mashed bananas. Spoon batter into muffin pan cups until each cup is 2/3 full. Bake either 40 to 50 minutes or until the top is browned and a toothpick inserted into the center of the muffins comes out clean. Remove muffins from pan and allow to cool on wire racks.