Banana Muffins

1/3 cup rice flour (brown or white)
1/3 cup amaranth flour
1/3 cup almond flour
2 tablespoons cornstarch
½ teaspoon xanthan gum
½ teaspoon baking powder
¼ teaspoon salt
Fresh grated nutmeg to taste (approximately 1/8 teaspoon)
½ teaspoon baking soda
¼ teaspoon ground cinnamon
¼ generous teaspoon fresh grated orange zest (optional)
2 medium-sized ripe bananas, mashed
2 tablespoons + 2 teaspoons safflower or canola oil
¼ cup honey
½ teaspoon pure vanilla extract
¼ cup chopped walnuts (optional)

In a medium bowl, combine the rice, amaranth and almond flours, cornstarch, xanthan gum, baking powder, baking soda and spices, and mix well. In a separate bowl, combine all the other ingredients except the walnuts, and stir. Add the wet ingredients to the dry ingredients. Mix in the walnuts, stirring just until thoroughly blended. Pour into muffin cups or prepared tins. Bake in a pre-heated 375 degree oven, approximately 20 minutes (check before). Makes 6 to 8 muffins- recipe is easily doubled. Best served warm.
(Alternate variety: for a wholegrain, “wheaty” taste, use 2/3 cup brown rice flour and cut the amaranth flour altogether. Instead of the grated orange zest, use 2 teaspoons finely chopped candied orange peel. The rest is the same. Enjoy!)