Mesquite Flour Banana-Nut Muffins

Ingredients

2 large eggs, at room temperature

1 large very ripe banana smashed

1/2 cup milk

1/4 cup canola oil

1 teaspoon vanilla

Dry Ingredients

2 cups Carol’s flour blend *

1/4 cup mesquite flour

3/4 cup packed dark brown sugar

2 teaspoons baking powder

1 1/2 teaspoons xanthan gum

3/4 teaspoon salt

Instructions

Heat oven to 375

In a medium mixing bowl, beat eggs with an electric mixer on low speed until light yellow and frothy, about 30 seconds.

Add the banana,milk,oil,and vanilla. Beat on low until well blended.

In a small bowl whisk together dry ingredients.

With the mixer on low gradually add the dry ingredients to the liquid ingredients until the batter is smooth and slightly thickened.

Poor into muffin pan.

Bake about 20 minutes

• Carol’s flour mixture:

1 1/2 cups sorghum four
1 1/2 cups potato starch
1 cup tapioca flour