Ingredients
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1 cup brown rice flour
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1/2 cup potato starch
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3 teaspoons baking powder (gluten-free)
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1/2 teaspoon baking soda
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1 teaspoon xanthan gum
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2 teaspoons vegan egg replacer powder
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1 teaspoon cinnamon
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1/2 cup brown sugar
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2 ripe bananas, mashed
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1/2 cup canola oil
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3/4 cup soymilk
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1/4 cup silken tofu
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1 teaspoon vanilla extract
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1 cup chocolate chips (gluten and dairy-free)
Instructions
- Sift brown rice flour, potato flour, baking powder, bi-carb, xanthan gum, egg replacer powder and cinnamon into a bowl. Add 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 180ºC (350ºF).