Gluten Free Banana Muffins – Super Moist and Light!

Gluten Free Banana Muffins – makes 24

2 cups rice flour (I use Asian)
3 teaspoons baking powder
1/4 teaspoon salt
1 cup soft margarine or butter ( I have also used canola oil)
1 1/4 cups sugar
2 cups banana puree ( about 3 medium bananas)
4 large eggs
chocolate chips – optional about 1/2 cup.
Preheat oven to 350.
Sift flour with baking powder and salt.  Set aside.  In mixing bowl cream the butter and sugar together until smooth.  Mix in the banana puree. With a spoon – stir in the eggs.  Add the flour mixture and stir with spoon until blended.
Bake at 350 for 20 minutes.

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