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Gluten-Free Choc-Chip Banana Muffins

What you need: 

1 cup brown rice flour
1/2 cup potato starch
3 teaspoons baking powder
1/2 teaspoon baking soda (bicarbonate of soda)
1 teaspoon xanthen gum
2 teaspoons egg substitute powder
1 teaspoon cinnamon
1/2 cup brown sugar
2 ripe bananas – mashed
1/2 cup canola oil
3/4 cup soy milk
1/4 cup silken tofu
1 teaspoon vanilla
1 cup vegan choc (or carob) chips

What you do: 

Sift brown rice flour, potato starch, baking powder, baking soda, xanthen gum, egg replacer powder and cinnamon into a bowl. Add vegan brown sugar. Using a whisk, mix well. In a separate bowl beat together bananas, vegetable oil, soy milk, silken tofu and vanilla until smooth. Add to dry ingredients. Mix until combined. Stir in choc chips. Spoon into greased muffin pans*. Bake for 30-35 minutes at 180°C (350°F).
*Tip – If using paper pans, brush or spray them with oil first so that you don’t leave half the muffin behind on the paper.

Preparation Time: 
Cooking Time: 
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