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Phoenix
Tuesday, April 16, 2024

Wheat Free, Gluten Free Banana Pecan Muffins

SERVES 12-24Dry Ingredients
3/4 cup organic cane sugar
3/4 cup rice flour
1/2 cup potato starch
1/4 cup bean flour
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1/3 cup chopped pecans
Wet Ingredients
3 eggs (may use egg replacement or ¼ cup applesauce for each egg)
1/4 cup vegetable oil or canola oil
1/2 teaspoon organic vanilla
3 large bananas, mashed (very ripe bananas for better flavor and texture)

Preheat oven to 325 degrees Fahrenheit. In a medium bowl, combine all of the dry ingredients, mix well.  In a separate bowl, beat eggs until frothy.  Add oil, vanilla and the mashed bananas.  Stir to combine well.  Add the wet ingredients to the dry mixture and stir until just combined.  Fold in the chopped pecans.  Using paper muffin cups, fill each one about ¾ full with the batter.  Bake for 18 to 20 minutes.  Delicious!

Recipe courtesy of Mary Heitmeyer, co-host of the Healthy U TV Show and Owner/Executive Chef of ChefDujour.

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