I spent the day in the kitchen yesterday making healthy banana walnut muffins, a recipe I found in the Healthy Living Fit To Eat section of a Martha Stewart magazine. It is time consuming blending the various gluten free flours but you can do this ahead of time or make a double batch.
The recipe is as follows:
1 1/4cups brown rice flour
1/2 cup toasted walnuts, finely ground
1/2 cup potato starch
1/4 cup tapioca flour
1 1/2 teaspoon salt
2 large eggs, separated
1/2 cup vegetable oil
1/2 cup packed light-brown sugar
1/2 cups mashed overripe bananas (3-4)
2 teaspoons pure vanilla extract
1. Preheat oven to 350F. Line a 12 cup muffin tin with baking cups. Whisk together brown rice flour, ground walnuts, potato starch, tapioca flour, baking powder, xanthan gum, and salt. Whisk together yolks, oil, sugar, bananas, and vanilla. Fold flour mixture into banana mixture.
2. Whisk whites until stiff peaks form. Working in 3 batches, fold whites into batter. Fill each baking cup with batter. Bake until light golden brown and a toothpick inserted into the centre comes out clean, 22 to 24 minutes. Let cool sitlghtly. Turn out muffins onto a wire rack, and let cool completely.
I freeze them once they are cool so they stay fresh and I can take them out as I need them.