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Gluten Free Purple Corn And Banana Muffins

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Photo: Cannelle et Vanille

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Ingredients for 2 servings

3 x eggs

50 g (1/4 cup) organic cane sugar

280 g (1 cup) ripe bananas, pureed

125 g (3/4 cup) vegetable oil

25 g (2 Tbs) coconut milk (can use whole milk if you like)

75 g (1/2 cup) superfine brown rice flour

20 g (2 Tbs) potato starch

20 g (2 Tbs) tapioca starch

100 g (3/4 cup) purple cornmeal

25 g (1 Tbs + 2 tsp) baking powder

3 g (1/2 tsp) salt

1 g (1/2 tsp) xanthan gum

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