Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup muffin tin. Set aside.
2. In a large mixing bowl, whisk together the sorghum flour, rice flour, brown sugar, tapioca starch, baking powder, baking soda, cinnamon, xanthan gum, and salt. Set aside.
3. In another bowl, whisk together the mashed banana, sour cream, eggs, and oil.
4. Pour the wet ingredients into the dry ingredients, and stir to combine. Gently fold in the chopped strawberries.
5. Divide the batter between the 12 muffin cups, and bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the middle of a muffin comes out clean.
6. Allow the muffins to cool for 5 minutes before you remove them from the muffin tin and place them on a wire cooling rack. Cool completely before storing in an airtight container