Rice-Flour Banana Muffins

This delightful muffin recipe combines the wholesome goodness of rice flour and ripe bananas, resulting in a delicious treat perfect for any time of the day. Infused with the smoothness of Vista Extra Virgin Avocado Oil and the creaminess of soy milk, these muffins offer a unique twist on the classic banana bread. A touch of raw cane sugar adds natural sweetness, while a single egg binds the ingredients together, ensuring a moist and fluffy texture. The recipe is simple and straightforward, making it an ideal choice for both novice and experienced bakers.

This recipe makes 5-6 muffins.

Ingredients

• Rice flour: 100g

• Bananas (ripe): 2

• Vista Extra Virgin Avocado Oil: 30g

• Soy milk: 50ml

• Raw cane sugar: 30g

• Egg: 1 (at room temperature)

• Baking powder: 1 teaspoon

Instructions

Step 1. Preheat your oven to 180°C (356°F).

Step 2. Prepare the bananas. Slice 12 pieces of banana for topping. Mash the remaining banana with a fork.

Step 3. Mix wet ingredients. In a separate bowl, combine the avocado oil and soy milk and mix well. Add the raw cane sugar and mix thoroughly. Finally, add the egg and mix well.

Step 4. Combine dry and wet ingredients. Add the rice flour and baking powder to the mixture and stir until there are no dry spots. Add the mashed bananas and mix until combined.

Step 5. Bake! Pour the batter into muffin molds, top with the sliced bananas, and bake at 180°C (356°F) for 25-30 minutes. Adjust the time based on your oven. The muffins are done when a skewer inserted into the center comes out clean.