Tasty Sourdough Banana Muffins

Many thanks to Sharon Kane, from whom this recipe was adapted:http://www.sanctuary-healing.com/index.html

Makes 2 dozen small muffins

2 1⁄2 cups boosted brown rice starter
3/4-1 cup quinoa flour
3 tablespoons ground flax seed
3-4 tablespoons agave (optional)
1⁄2 teaspoon salt

2 tablespoons oil
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
A pinch of ground nutmeg
2 large bananas, or a total of 12 oz., mashed
1⁄2 cup chopped walnuts, preferably soaked overnight, then rinsed and drained
1⁄2 cup chocolate chips (optional)

Mix together starter, quinoa flour, flax, salt, and agave, and whisk smooth.

Let rise for 6 hours and stir down

Add remaining ingredients and stir gently until fully incorporated.

Portion into oiled muffin tins (half full) and cover with a casserole dish or cookie sheet (leaving room to rise) to keep moisture in.

Let rise until nearly double, about one hour.

Bake at 400f for 15-25 minutes or so.

Toothpick should come out fairly clean.