- 1 cup Sugar
- 1/2 cup Shortening
- 1 1/3 cup AP Gluten Free Flour
- 2/3 cup Cornstarch
- 2 Eggs
- 1 teaspoon Baking Soda
- 1/2 teaspoons salt
- 3 Bananas
- 5 tablespoons Sour Milk (add a little lemon juice or vinegar if your milk is fresh or you are using Rice or Soy Milk)
- 1 teaspoons Xanthan Gum
- 1/2 cup Walnuts (optional)
- 1 cup P-nut Butter Chips (optional)
Place your bananas, sugar, shortening,eggs, and milk in a mixing bowl or food processor. If using a food processor simply run until everything is combined and smooth. If you do not have a food processor all you need to do is use a fork and smash everything together until well blended.
In another bowl combine flour, cornstarch, baking powder, baking soda, and xanthan gum. Mix and then add your liquid mixture. When all is well combined you can add your optional ingredients.
Fill your greased muffin tins about 2/3 full. I use a 1/8 cup for each muffin tin. You will have to gauge it for your own tins. They tend to differ in size.
Place in an oven that is preheated to 350
bake for 12- 15 min
Muffins should spring back when lightly touched.