1 3/4 cup brown rice flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 cup unsalted butter, softened
- 1/2 cup packed light-brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ripe mashed bananas
- 1 cup butterscotch chips, (this is what we like, you can use whatever you prefer)
- 1 cup chopped walnuts, optional
Preheat oven to 400 degrees. In a mixing bowl, whisk together brown rice flour or gluten free flour of your choice , baking powder, baking soda, salt, and cinnamon for 20 seconds, set aside.
In a seperate large mixing bowl, using an electric hand mixer set on medium speed, whip together butter, brown sugar until creamy and fluffy. Mix in eggs on a time, mixing until combined after each addition. Add mashed bananas. Add flour mixture to wet ingredients, beat until combined. Mix in butterscotch chips and walnuts. Divide batter among paper lined muffin cups, filling each almost all the way to the top, then bake in preheated oven 17 minutes, until toothpick inserted into center comes out clean or with a few moist crumbs. Carefully remove muffins from tin to cool completely. Enjoy!
Hope ya’ll enjoy these muffins as much as my family does! If you make them make sure to tag me!
0