Banana Mango Muffins Dry Ingredients: 1/2 cup brown rice flour 1/2 cup sorghum flour 1/4 cup tapioca starch 1/4 cup potato starch 1/2 cup certified gluten free oats 1/2 cup coconut sugar 2 tsp baking powder 1 tsp baking soda 1 tsp xanthan gum 1/4 tsp salt 1 tsp cinnamon Wet Ingredients: 1 tbsp egg replacer mixed with 1/4 cup warm water, blended until frothy 1/2 dropper Vanilla Stevia 1/4 cup grapeseed oil (or light olive oil or melted coconut oil) 1 cup milk (I used almond milk) 1/2 tsp apple cider vinegar 1 tsp vanilla extract Add: 1/2 cup mashed banana 1/2 cup diced mango 1/4 cup walnuts, chopped Preheat the oven to 350 degrees. Combine all the dry ingredients in a medium bowl. Add the wet ingredients and blend well. Add the banana, mango, and chopped walnuts and mix until just blended. Pour batter into greased muffin tins or paper muffin liners, filling each cup about 2/3 full. Bake 20 - 25 minutes. After removing from oven, let rest for 5 minutes. Then remove muffins and place on rack to cool for at least one hour, if not more.