Makes: 10 or 12 muffins
110g Caster Sugar or replace the sugar with coconut blossom sugar
110g organic butter (at room temp)
2 Organic eggs
3 Large Ripe Bananas
175g Rice flour
50g Corn flour
1 tsp Gluten free Baking Powder
1/2 tsp Salt
75g Pecan nuts
Preheat the oven to 200C. Cream the butter and sugar together in a large bowl until light and fluffy. Add the 2 eggs and mix well until you have a smooth light airy mixture.
Mash the bananas one at a time and add them. Mix well between each banana until they disappear into the mixture. These hold the muffins together really well and allow this recipe to be made without xanthan gum or another binding ingredient.
Mix the rice flour, corn flour, baking powder and salt together in a separate bowl. Sift this mix into the butter and egg mixture bit by bit, mixing in between until you have a thick but even consistency and all the flour mix has disappeared into the wet mix. Fold in the pecans gently.
Spoon into muffin cases until even. The baking powder will make them rise so don’t over fill them.
Bake for 20-25 mins until golden brown.