Gluten free Banana-Corn Muffins

Ingredients:

• 2 medium mashed bananas
• 3 organic free-range eggs
• 1/2 cup organic canola oil
• 1 cup brown sugar
• 1/4 cup brown rice flour
• 1/2 cup corn starch
• 1/2 cup tapioca starch
• 1/4 cup potato starch (not potato flour)
• 1/4 cup coconut flour
• 2 teaspoons baking powder
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon fine sea salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup chocolate chips
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Instructions:

Preheat the oven to 350ºF. Lightly oil a 12-muffin pan with a touch of oil.

In a mixing bowl, beat the mashed bananas with the eggs, oil, and brown sugar till combined. Mix the flours and starches, baking powder, xanthan gum, sea salt, vanilla, cinnamon and nutmeg in a separate bowl. Mix the 2 bowls and beat until a smooth sticky batter forms.

Spoon the batter into the 12 muffin cups. Bake for 20 to 23 minutes until the muffins are slightly golden, and the center is done (a wooden cake tester should emerge clean).

Cool on a wire rack.