Banana & Lemon Bread Muffins

FOREWORD: 
These are probably one of the best muffin recipes I have ever created (gluten-free or otherwise). The muffins turned out fabulously!! They were moist, yet light and sweet, yet not overly sweet.

FIRST GROUP OF INGREDIENTS:

1/2 cup brown sugar

1/2 cup white sugar

1/3 cup earth balance buttery spread

1/3 coconut oil

4 free-range vegetarian-fed eggs

3 bananas

2 T lemon juice

2ND GROUP OF INGREDIENTS:

1/4 cup soy flour

1/4 tapioca starch

1/2 cup sorghum flour

1 cup white rice flour

3 tsp baking powder

1/2 tsp salt

1/2 TSP – 1 TSP cinnamon

couple of dashes of allspice

INSTRUCTIONS:

Mix the first group of ingredients together very thoroughly. I used an immersion blender to get a very smooth consistency. Let sit while mixing the second group of ingredients together in a separate bowl. Combine mixtures and again, mix very well. Pour 1/4 cup of batter per one well-oiled muffin tin. Top with turbinado sugar for an added crunch.

Bake at 365° for 15-20 minutes. Let cool on a baking rack.

Makes 18 muffins

If preferred, pour into a loaf pan and bake for 45-55 minutes.