I love the moist texture that banana gives to baking... especially gluten free!
(makes 12-14 muffins)
2 bananas mashed
1/4 cup milk
1/3 cup melted margarine
1 Tbsp lemon juice or lemon/orange rind
1/2 cup sugar
1 cup brown rice flour (I used King Arthur Flour Brand)
1/4 cup + 1 Tbsp potato starch
3 Tbsp tapioca starch
1 Tbsp baking powder
1/4 tsp salt
1 cup blueberries (fresh or frozen)
Mash banana and mix in wet ingredients. Combine dry ingredients and add to wet mixture. Fold in blueberries.
Spoon batter into lined muffin tins. Bake at 375 F for around 20 minutes.
Let muffins cool on a rack. Freeze in airtight container or ziplock bag the same day as baking. Microwave from frozen and enjoy!