Brown Rice Muffins (but they taste like a raisin bran muffin)
These moderately sweet muffins rely on the natural sweetness of very ripe (or overripe) bananas and raisins combined with just two tablespoons of honey and taste surprisingly similar to a raisin bran muffin.


  • 1 1/2 cups (12 ounces without peel) very ripe, mashed bananas (about 3 large)
  • 2 eggs
  • ¼ cup melted coconut oil (may also use a fruity olive oil, avocado oil, or your favorite oil)
  • 2 tablespoons honey (substitute maple syrup for a vegan option)
  • 1-1/4 cup brown rice flour
  • 1 tablespoon plus 1 teaspoon cornstarch (see notes)
  • 2 teaspoons baking powder
  • 1/2 tablespoon ground cinnamon
  • ¼ teaspoon kosher salt
  • 1/2 cup raisins
  • 1/3 cup finely chopped pecans or walnuts


  1. Preheat the oven to 350 degrees F, and line a muffin pan with 10 muffin or cupcake liners. (Optionally, you may grease the muffin pan.)
  2. In a mixing bowl, mash the bananas well with a fork. Whisk in the eggs, oil, and honey.
  3. Add the brown rice flour, cornstarch, baking powder, cinnamon, and salt. (Sometimes I mix the dry ingredients in a small bowl ahead of time; other times I just add them all to the wet ingredient bowl.) Stir until incorporated.
  4. Stir in the raisins and nuts. Allow the batter to sit for approximately 15 minutes. (This will allow the brown rice flour to absorb more of the moisture, improving the texture of the finished product.)
  5. Distribute the batter among the lined or greased muffins cups.
  6. Bake for 18-22 minutes or until the muffins are just cooked through the center, taking care not to over-bake. (If you press down on the top and they feel slightly mushy, they need another couple of minutes.) Allow the muffins ro sit in the pan for five minutes, and then remove to a rack and cool completely,
  7. Serve as is or with a little butter and/or honey. The muffins may sit, covered, on the counter for one day. After that, I recommend refrigerating for optimum freshness.


  • I have made these muffins with 1-1/3 cups brown rice flour and no cornstarch. They are still very good, however, the cornstarch creates a slightly lighter muffin and I texture I do prefer. For people who cannot eat corn products, by all means try the version without.
  • Similar to corn muffins, these will begin two dry out after about two days. To refresh, I wrap the muffins in a damp paper towel and gently warm in the microwave.

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