MAKES 12 MUFFINS If ever there was proof that gluten-free, dairy-free baked goods can be ridiculously moist and delicious, these muffins from Berkeley, California’s recently (and sadly) closed Bacano Bakery are it. You’ll need cupcake liners for this recipe, and if you don’t have overripe bananas, add an additional tablespoonful or so of brown sugar. Store the muffins in an airtight container for up to four days or freeze in a ziplock bag for up to three weeks.

1 cup (160 grams) brown rice flour

1⁄4 cup (45 grams) potato starch

2 tablespoons (18 grams) tapioca starch

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1⁄4 teaspoon sea salt or kosher salt

3⁄4 teaspoon xanthan gum

1 cup mashed, overripe bananas (about 3 bananas)

2 tablespoons plus 1 teaspoon unsweetened rice milk or water

1⁄2 teaspoon gluten-free pure vanilla extract

2 eggs

1⁄4 cup plus 1 tablespoon maple syrup

1⁄3 cup packed brown sugar

1⁄2 cup plus 2 tablespoons mild-flavored oil (such as olive, sunflower, or safflower oil)

1 cup diced mixed berries (such as strawberries, raspberries, and blackberries)

 

Preheat the oven to 350°F. Line a muffin tin with cupcake liners.

Combine and sift into a bowl the rice flour, potato starch, tapioca starch, baking powder, baking soda, cinnamon, salt, and xanthan gum. In a separate bowl, combine the bananas, rice milk, and vanilla.

In the bowl of a stand mixer fitted with the paddle attachment or in a bowl with a whisk, mix the eggs, maple syrup, brown sugar, and oil until well combined. Add the dry ingredients and mix for 30 seconds. Add the banana mixture and combine well. Gently fold in the berries.

Pour the batter into the prepared tin, filling each liner a little more than three-fourths of the way, and bake until a toothpick comes out clean, about 22 minutes. Let the muffins rest in the tin for 5 minutes. Transfer muffins to a wire rack to cool completely.