Banana Pecan Muffins (gluten, dairy, and egg free)

These banana pecan muffins came out delicious. Gluten eating visitors couldn’t even tell that they were allergy friendly.

Banana Pecan Muffins

• 2 1/2 c. brown rice flour
• 1/2 c. tapioca flour
• 1/2 c. sugar
• 2 t. baking powder
• 1 1/2 t. xantham gum
• 1 t. baking soda
• 1/2 t. salt
• 2 c. mashed bananas (4-5 bananas)
• 1 c. your choice milk (coconut, almond, rice)
• 1/4 c. coconut oil
• 2 t. vanilla
• 1 c. chopped pecans

Line or grease your muffin tin. Bake at 375 degrees for 20 minutes for regular sized muffins. Makes 1 1/2 – 2 dozen.