Nut-free Banana Muffins

An alternate version of my grain-free banana muffins, these are made with sorghum flour instead of almond. They're just as moist and delicious!

I think these are delicious as written, but as with all my recipes, feel free to add a sweetener if you prefer a sweeter muffin. If you add honey or maple syrup, use a little less water or milk. If you add sugar or dextrose, increase the water or milk a smidge.

This recipe makes 6 regular size muffins. Use paper muffin liners, or grease muffin tin well to keep them from sticking.

1-2 ripe bananas
1 cup sorghum flour

1/2 cup tapioca flour

1 tsp baking powder

2 tbsp coconut oil

3/4 cup water, milk or alternative milk

Mash banana well, then mix with all other ingredients. Batter will be thick. Distribute evenly into 6 muffin cups.

Bake at 350 for 20-25 minutes. Remove from pan and cool on wire rack.