sweets

Banana Muffins with Rice Flour and Soy Milk

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This allergen-friendly dish is made without wheat flour and eggs. Rice flour and banana make these muffins extra soft. Enjoy moist, slightly mochi-like texture!

Tips:

  • Rice flour is an excellent source of ingredients for gluten-free and allergen-friendly food products. It is well-suited for a variety of cooking.

  • All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.

Yield:

6 large muffins or 18 mini muffins

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Ingredients

For the muffins

1¼ cups (200g) rice flour

2 teaspoons (8g) baking powder

¾ cup (200ml) soy milk

½ cup (100g) sugar

2¼ tablespoons (30ml) canola oil

1-2 (200g) bananas (about ⅔ cup, pureed)

For the cocoa sauce

½ cup (100ml) soy milk

3 tablespoons (40g) sugar

½ teaspoon (2g) rice flour

1½ tablespoons (10g) cocoa powder

For garnish

Powdered sugar

Mint leaves

Directions

  1. Preheat the oven to 350°F (180°C).

  2. For the muffins

    Combine rice flour and baking powder in a bowl.

  3. Heat the soy milk in another bowl over hot water to reach 140°F (60°C). Add sugar in 2-3 portions while beating with a hand mixer. Beat until peaks form. Continue to beat while adding canola oil in 2-3 portions.

  4. Fold in the rice flour mixture with a rubber spatula.

  5. Mix in the banana puree.

  6. Transfer the batter into the muffin pans sprayed with oil.

  7. Bake mini muffins for 10-15 minutes, or large muffins for 25-30 minutes.

  8. For the sauce

    In a saucepan, combine soy milk, sugar, rice flour, and cocoa powder over medium high heat. Bring to a boil. Turn off when the sauce thickens.

  9. Decorate a plate with the sauce. Place a muffin and garnish with mint and powdered sugar. Serve.

Note

  • This recipe uses US customary units. Measurement equivalents include: 1 teaspoon = 5ml, 1 tablespoon = 15ml, and 1 US cup = 237ml or 8fl oz. (1 metric cup = 250ml or 8.5fl oz.)
  • The cooking time using microwave oven in this recipe is based on 1,000W in the US.
  • The temperature and baking time may be different depending on the oven used. Please adjust accordingly.
  • All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.