Gluten Free Banana Pistachio Muffins

3/4 Cup Gluten Free Flour

1/2 Teaspoon Baking soda

1 Teaspoon Xanthan Gum

1/8 Teaspoon Salt

1/16 Teaspoon nutmeg

1 1/2 Bananas, mashed

1/4 cup Sugar

1/4 cup Packed Brown Sugar

1/4 cup Oil

2 Tablespoons Milk

1 large Egg

1/2 cup Shelled Pistachios

1/2 cup Coconut

Sugar in the Raw for the tops of the muffins

Mix together the first 5 ingredients.  In another bowl mix together the bananas, sugars, oil, egg and milk.  Combine the wet and dry ingredients.  Fold in the pistachios and the coconut. Scoop into paper lined muffin tin and sprinkle Sugar in the Raw over the tops.  Bake at 350 degrees for about 18 minutes or until tested done.  Makes about 7 muffins

Cheryl’s Gluten Free Flour Mix for Muffins

2 parts Brown Rice Flour

2/3 part Potato Starch

1/3 part Tapioca Flour

Blend all in a food processor for 5 minutes.

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