Ingredients
1-1/2 cups mashed ripe bananas (2 to 3 medium)2/3 cup sugar2 large eggs, room temperature1/4 cup fat-free plain yogurt2 tablespoons plus 1-1/2 teaspoons canola oil1 teaspoon vanilla extract1/2 cup millet flour1/2 cup sorghum flour1/2 cup tapioca flour1 tablespoon ground flaxseed2 teaspoons baking powder1/2 teaspoon baking soda1/4 teaspoon xanthan gum1/3 cup chopped walnuts
Preparation
In a large bowl, beat the first 6 ingredients until well blended. In a large bowl, combine the flours, flax, baking powder, baking soda and xanthan gum; gradually beat into banana mixture until blended. Stir in walnuts.
Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean.
Cool for 5 minutes before removing from pan to a wire rack.
