Date-sweetened Gluten-free Banana Bread
1 cup sorghum or brown rice flour
1/3 cup quinoa flour
2/3 cup tapioca starch flour
1/2 tsp. salt
1 tsp baking soda
1/2 tsp baking powder
3 large, ripe bananas or equivalent of mini, ripe bananas
1 cup dried dates, pitted
1 cup european yogurt (not greek)[try with dairy-free yogurt!]
4 tbsp. olive oil or grapeseed oil
2 large eggs
1 tbsp. gluten-free vanilla extract
Preheat oven to 350F. Line either mini or regular muffin tins. I made 12 regular muffins and 8 mini muffins, but you could also make 16-18 regular muffins.

Combine dry ingredients in a bowl.

Put dates and yogurt in food processor and blend until creamy. Add your roughly mashed bananas and process again. Then pour liquid into bowl and fold into dry ingredients, adding oil, eggs and vanilla.

Pour into muffin liners and bake. Mini muffins will take about 20 minutes and regular will take 5-10 minutes longer.