Gluten Free Banana Berry Muffins with Raspberry Butter
Smashed bananas stand in for eggs in this recipe and they are studded with Crunchies Freeze Dried Raspberries, adding fabulous raspberry flavor without all the added moisture of raspberries. Enjoy! ~Carol
Gluten free, non-stick cooking spray
1 cup rice milk
1 teaspoon apple cider vinegar or lemon juice
¾ cup certified gluten free rolled oats
½ cup coconut palm sugar or brown sugar
2 bananas, mashed
1/4 cup grapeseed (or other neutral tasting) oil
1 teaspoon pure vanilla extract
¾ cup superfine white or brown rice flour
½ cup tapioca starch
½ teaspoon kosher or fine sea salt
1 ½ teaspoon baking powder
½ teaspoon baking soda
1 One ounce package Crunchies Freeze Dried Raspberries
1/3 cup dairy free butter, softened
1 tablespoon honey
Preheat oven to 350 degrees. Spray a standard muffin pan with gluten free, non-stick cooking spray.
Heat the rice milk until hot but not boiling. Add the vinegar or lemon juice and stir to combine. Put the oats in a small bowl and cover with the hot rice milk. Let sit for at least 10 minutes or up 30 minutes to soften the oats. Add the sugar, bananas, oil and vanilla, stir to combine.
In a large mixing bowl, whisk together the rice flour, tapioca starch, salt, baking powder and baking soda. Add the banana/oatmeal mixture and stir to combine. Reserve ¼ cup of the freeze dried raspberries for the butter and stir the rest into the muffin batter. Divide the batter among the prepared muffin tins and bake for 30 – 40 minutes or until they are gold brown and a toothpick inserted into the center comes out clean. Let cool in the pan.
Place the reserved freeze dried raspberries in a small plastic bag and crush with a rolling pin. Stir the crushed raspberries into the softened butter along with the honey and serve with the muffins. s