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Gluten-Free Banana-Walnut Muffins

With fiber-filled rice flour, potassium-rich bananas, and cholesterol-fighting walnuts, these gluten-free muffins trump breakfast bars.Muffins can be stored at room temperature for up to 1 day.

  • yield: Makes 1 dozen

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Ingredients

  • 1 1/4 cups brown-rice flour (bobsredmill.com)
  • 1/2 cup toasted walnuts, finely ground
  • 1/2 cup potato starch (bobsredmill.com)
  • 1/4 cup tapioca flour (bobsredmill.com)
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon xanthan gum (bobsredmill.com)
  • 1/2 teaspoon salt
  • 2 large eggs, separated
  • 1/2 cup safflower oil
  • 1/2 cup packed light-brown sugar
  • 1 1/2 cups mashed overripe bananas (3 to 4)
  • 2 teaspoons pure vanilla extract

Directions

  1. Step 1

    Preheat oven to 350 degrees. Line a 12-cup muffin tin with baking cups. Whisk together brown-rice flour, ground walnuts, potato starch, tapioca flour, baking powder, xanthan gum, and salt. Whisk together yolks, oil, sugar, bananas, and vanilla. Fold flour mixture into banana mixture.

  2. Step 2

    Whisk whites until stiff peaks form. Working in 3 batches, fold whites into batter. Fill each baking cup with batter. Bake until light golden brown and a toothpick inserted into the centers comes out clean, 22 to 24 minutes. Let cool slightly. Turn out muffins onto a wire rack, and let cool completely.

Source
Martha Stewart Living, April 2010

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