Gluten-Free Banana Nut Muffins

Ingredients:

• 1.25 cups toasted walnuts
• 0.5 tbsp. amaranth flour
• 0.5 cup brown rice flour
• 0.25 cup tapioca flour
• 1 teaspoon baking powder
• 0.5 tsp ground cinnamon
• 0.5 tsp fine salt
• 0.25 tsp baking soda
• 0.5 cup brown sugar
• 1 cup lightly mashed ripe bananas (2-3 bananas)
• 0.5 cups of milk
• 0.33 cups vegetable oil
• 0.5 tsp vanilla extract
• 2 large eggs, yolks and whites separately
• Turbinado sugar for sprinkling, optional
• Non-stick cooking spray

Preparation:

1. Preheat oven to 375°F (190°C). Position a rack in the center of the oven. Line a 12-cup muffin tin with liners and lightly spray with nonstick cooking spray.
2. Finely chop the walnuts in a food processor. Set aside 3 tablespoons for garnishing the finished dish.
   
   Combine the remaining walnuts, amaranth flour, brown rice flour, tapioca flour, baking powder, cinnamon, salt, and baking soda in a large bowl. Add the sugar and mix with your hands.
3. In a separate bowl, combine bananas, milk, oil, vanilla, and egg yolks.
4. Beat the egg whites with a mixer on medium speed until soft peaks form, 2 to 3 minutes.
5. Add the banana mixture to the nut mixture and stir (don't worry if the dough breaks into pieces, it means it hasn't been mixed too much).
   
   Fold a third of the beaten egg whites into the batter, then carefully fold in the remaining egg whites, mixing lightly (it's good if there are layers left in the batter).
6. Fill each mold about three-quarters full. Sprinkle with reserved walnuts and turbinado sugar, if using.
7. Bake for 28-30 minutes, until the muffins are golden brown and slightly cracked on top. Rotate the pan halfway through baking. A toothpick inserted into the muffin should come out clean. Let cool in the pan for 3 minutes, then remove to cool completely.
   
   Banana Nut Recipe Gluten free muffin with an apple.
   
   Note
   
   To roast walnuts, place them in the oven at 190°C, until lightly toasted, about 10 minutes.