GLUTEN-FREE BANANA-WALNUT MUFFINS

Gluten-Free Banana-Walnut Muffins image

Provided by Martha Stewart

Yield Makes 1 dozen

Number Of Ingredients 12

1 1/4 cups brown-rice flour
1/2 cup toasted walnuts, finely ground
1/2 cup potato starch
1/4 cup tapioca flour
1 1/2 teaspoons baking powder
1 teaspoon xanthan gum
1/2 teaspoon salt
2 large eggs, separated
1/2 cup safflower oil
1/2 cup packed light-brown sugar
1 1/2 cups mashed overripe bananas (3 to 4)
2 teaspoons pure vanilla extract

Steps:

Preheat oven to 350 degrees. Line a 12-cupmuffin tin with baking cups. Whisktogether brown-rice flour, ground walnuts,potato starch, tapioca flour, bakingpowder, xanthan gum, and salt.Whisk together yolks, oil, sugar, bananas,and vanilla. Fold flour mixture into banana mixture.
Whisk whites until stiff peaks form.Working in 3 batches, fold whites intobatter. Fill each baking cup with batter.Bake until light golden brown anda toothpick inserted into the centerscomes out clean, 22 to 24 minutes. Letcool slightly. Turn out muffins onto a wire rack, and let cool completely.

Nutrition Facts : Calories 270 g, Cholesterol 35 g, Fiber 2 g, Protein 3 g, SaturatedFat 2 g, Sodium 111 g