Banana Bread Muffins (Gluten-Free & Vegan!)

"Courage is the price that life exacts for granting peace."

 - Amelia Earhart

Only 3 more days.......until the end of the Food Photo Contest!!!! Send me those pics:) (Hey!: you can even use you cell phone camera & send them to my e-mail!!) 
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I may be going bananas.........but these Banana Bread Muffins were deeelicious!   - So delicious that by the time I realized that I didn't have a picture of the finished muffins, they had all disappeared!! Whoops:) Guess we all really enjoyed them.


If you want to see the finished product you'll just have to whip some up yourself! - you won't be sorry if you do:).  They were easy to make and oh so good.  I made about 12 muffins, but if you want you can also use this recipe to make some banana bread too - just adjust the cooking time up to 45 minutes to an hour.

Banana Bread Muffins
I adapted this one from a recipe I found online to make it Vegan & Gluten-free:)
1.  Preheat the oven to 350 degrees F.  Fill your muffin tins w/ liners or grease your baking pan (for bread).  In a small bowl, combine 2 Tbsp. flax seed meal & 4 Tbsp. of water.  This is our substitute for 2 eggs.  Let it sit for about 10 minutes while you're doing everything else, until it gets jelled up.
2. In a large bowl, combine: 1 and 1/2 cups of rice flour (white or brown), 1/4 cup sorghum flour, 1/4 cup tapioca starch, 1 tsp. xanthan gum, 1 tsp. ground cinnamon, 1/2 tsp. baking soda, 1/2 tsp. ground ginger, and 1/4 tsp. salt.  (IF you don't have the sorghum flour, just substitute some more rice flour).
3.  In another smaller bowl, combine: 3 mashed up bananas(to make 1 and 1/2 cups), 1 cup of sugar, 1 tsp vanilla, 1/2 cup of canola oil & flax seed mix.

4.  Now pour the wet mixture into the dry mix and combine it all.  Stir in about 1/2 cup chopped pecans or other nuts if you want.  

5.  Pour into the muffin tins (or baking pan) & bake for about 25-30 minutes- until browned on top & cooked in the center.  

ENjoy!! ~ These were great!