Banana – Raspberry Muffins
10 overripe bananas
4 large eggs
1/2 cup canola oil
1 cup sugar
1 tsp. salt
2 Tbsp. baking powder
3 cups tapioca starch
2 cups millet flour
1 Tbsp. xanthan gum
1 package fresh raspberries (about 2/3 of a cup)
Preheat oven to 375° F. Line your muffin pans with liners of your choice (I prefer to have liners for different holidays, but that’s just me! Today I was a little early for St. Valentine’s day with a few leftover doggie paw liners. Fun!)
Place bananas in a large mixing bowl with eggs, oil, and sugar. Beat until all ingredients are well blended and the bananas are smooth. Add salt and baking powder and beat well. With mixer on low, carefully add the tapioca starch and millet flour with xanthan gum to the banana mixture. When everything is well combined, turn mixer up and beat continuously for 3 minutes. This incorporates a lot of air to make your muffins light and fluffy. Last, add raspberries and beat in until they are no longer whole, but rather in small pieces.
Drop by Tbsp. cookie scoop into your lined muffin pans. If you don’t have a cookie scoop of this size, you can use a soup spoon, but it will be much less efficient and much more messy! When you have filled your pan place it in your preheated oven and bake for 15 – 17 minutes, or until lightly golden and a toothpick pricked through the center comes out clean. Top with butter and enjoy!
This recipe makes 60 muffins, but not to worry, they freeze well. On the other hand, if your family is anything like my family, there won’t be anything left to freeze! If you do find that 60 muffins is simply too many, this is an easy recipe to half. Then you’ll make sure that you stop eating at 30!