Dairy-free Corn-free Potato-free Banana Muffins
1 cup sorghum flour
2/3 cup tapioca starch
1/3 cup arrowroot starch
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
2 eggs, beaten
1 1/2 cups mashed, ripe bananas (about 4)
1/2 cup vanilla infused or ordinary sugar (for vanilla infused, leave vanilla bean in sugar overnight)
1/2 cup olive oil
Preheat oven to 375F. Fill regular(12) muffin tin with muffin liners or spray with nonstick cooking spray or grease with margarine and reserve. Combine dry ingredients in a large bowl and then make a well in the center. Add eggs, banana, sugar, and oil to the center and combine them before folding into the rest of the dry ingredients. Pour or spoon batter into your muffin tin. Bake for 25 minutes or until muffins are fluffy and golden brown.