Gluten Free Strawberry Banana Muffins

- 1 cup sorghum flour (250 mL)
- 1/2 cup brown rice flour (125 mL)
- 1/2 cup brown sugar (125 mL)
- 1/4 cup tapioca starch (60 mL)
- 2 tsp baking powder (10 mL)
- 1 tsp baking soda (5 mL)
- 1 tsp xanthan gum (5 mL)
- 1 tsp ground cinnamon (5 mL)
- 1/2 tsp salt (2.5 mL)
- 1 cup mashed banana (250 mL)
- 1/2 cup strawberry or vanilla yogurt (125 mL)
- 2 large eggs (2)
- 1/3 cup canola oil (75 mL)
- 3/4 cup chopped strawberries (175 mL)
1. Preheat your oven to 350°F (175°C). Lightly spray muffin pans with canola oil cooking spray or line with paper liners.
2. In a large bowl, whisk together the sorghum flour, brown rice flour, brown sugar, tapioca starch, baking powder, baking soda, xanthan gum, cinnamon, and salt.
3. In a separate bowl, whisk together the mashed banana, yogurt, eggs, and canola oil. Pour over the dry ingredients and stir to combine. Fold in the chopped strawberries.
4. Spoon into prepared muffin pans.
5. Bake in preheated oven for 22-25 minutes, or until a toothpick inserted into the middle of a muffin comes out clean.
6. Allow to cool in pan for 5 minutes before removing to a cooling rack. Cool completely before refrigerating in an air tight container.