Delicious gluten-free banana rice muffins
Banana rice muffins are a type of muffin baked using rice flour. They are a delicious and healthy alternative to traditional wheat flour muffins. Banana rice muffins are also gluten free which make them a good option for people with gluten sensitivity. The rice flour is made from ground raw rice that can be bought from local stores or ground from home.
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Servings: 4 people
Ingredients
- 2 cups rice flour
- 1 tsp baking powder
- 1 tsp baking soda
- 3 ripe bananas mashed
- 3 eggs
- ½ cup milk
- ½ cup sugar
- ½ tsp nutmeg
- ½ tsp salt
- ¾ cup melted butter/margarine
- 1 lemon zest
- 1 tsp lemon juice
Instructions
Step one:
- Prepare the oven and the baking tin for the muffins by pre-heating the oven to 180°c and greasing the muffin tin or lining the tins with muffin liners.
Step two:
- Combine all the dry ingredients together in one bowl and mix them well. In another bowl, whisk together sugar, eggs, melted butter/margarine, milk, lemon juice and the mashed bananas. Mix the dry ingredients with the egg mixture and mix using a spatula. Add the lemon zest then mix slightly ensuring that you do not overmix the butter. You can correct the consistency of the butter by adding more milk or water.
Step three:
- Once the batter in ready scoop and fill the muffin cups ensuring that you do not fill to the top; leave enough space on top to allow room for the rise. I recommend that you fill upto 2/3 of the muffin cup
Step four:
- Once done, put your muffins into the oven and bake at 180°c for about 20 minutes or until the test for doneness is positive.
- Enjoy with a cup of tea or coffee or as a snack.
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