brown rice flour
mashed ripe bananas
melted coconut oil
raw apple cider vinegar
Get oven ready by preheating it to 350 degrees. Line a 21-cup muffin pan with paper liners.
In a large bowl mix the rice flour, cinnamon, baking soda and sea salt.
In a medium size bowl mix the mashed bananas, coconut oil and apple cider vinegar and add the mix to the large bowl of mixed dry ingredients.
Fill each muffin cup about a little over half of the way full with the batter.
Bake for about 20 minutes. Check to ensure they are done by inserting a fork or toothpick near the center of a muffin. It should be free of batter when baked through.
When done, let them cool on a wire rack.
This banana muffins recipe is adapted from “The Elimination Diet” book.