Banana Muffins with Sorghum

Makes 12 muffins

These muffins are quick and easy to make. They use rice and sorghum flour. According to Medrich, sorghum flour “has a gentle, not-too-assertive flavor that balances perfectly with sweet bananas”. I couldn’t have said it any better. The two changes I’ve made to the recipe is to half the amount of sugar and I could have used even less and I replaced walnuts with hazelnuts.

1/3 lightly packed brown sugar
1 large egg
1/3 cup vegetable oil
1 cup white rice flour
1/4 cup plus 2 Tbsp sorghum flour
1/2 tsp baking soda
1 1/2 tsp baking powder
1/4 tsp salt
1 cup mashed ripe bananas
2/3 cup coarsely chopped hazelnuts

Preheat oven to 350 degrees F.
Combine sugar, egg, and oil in a bowl and mix for about 3-4 minutes until lighter in color.
Add rice flour, sorghum flour, baking soda, baking powder, salt and bananas and beat on low speed until smooth. Mix in the hazelnuts.
Fill a lined muffin tin with dough.
Bake for 18-20 minutes until golden brown and a tooth pick inserted in the center comes out clean.
Let cool and enjoy warm or cold, as breakfast or snack.

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