Gluten-Free Banana, Walnut, Chocolate Chip muffins

I have been asked by quite a few people for this recipe, so here it is. It is from one of my favorite cookbooks 'Whole Life Nutrition'. This is my absolute favorite g-free muffin recipe I have ever made. They actually are gluten, dairy, soy AND egg free! If you aren't sure how to find any of the ingredients you can post a comment or send me an email. Enjoy and let me know how they turn out!

Banana Walnut Muffins


2 1/2 cups brown rice flour
1/2 cup tapioca flour
1/2 cup whole cane sugar (I use a little less)
2 t baking powder
1 1/2 t xanthan gum
1 t baking soda
1/2 t sea salt
2 cups mashed ripe bananas (4 -5 depending on size)
1 cup almond or coconut milk (I use coconut milk)
1/4 cup melted virgin coconut oil
2 t vanilla
1 cup chopped walnuts
chocolate chips

Preheat oven to 375 degrees. Lightly oil muffin tins or line with paper muffin cups. In a large bowl combine brown rice flour, tapioca flour, sugar, xanthan gum, baking soda, baking powder, and sea salt. Mix well.
Place the bananas in a 4-cup measuring cup and mash with fork; it should equal approximately 2 cups. Add milk to mashed bananas and whisk together with the melted coconut oil and vanilla. Pour the wet ingredients into the dry and gently mix together being careful not to over mix. Gently fold walnuts and chocolate chips into bowl. Spoon batter into muffin tins. Bake at 375 degrees for about 20 to 25 minutes. Loosen sides with a knife and gently take out of tins and place onto wire wrack to cool.

From: The Whole Life Nutrition Cookbook by Alissa Segersten and Tom Malterre, MS, CN