Banana Nut (or Raisin) Muffins

1 1/2 cups gluten free flour (I like 1/2 cup brown rice flour, 1/2 cup buckwheat flour and 1/2 cup cornstarch but you can use 2 parts rice flour and 1 part cornstarch if you don’t have buckwheat)
1/2 tsp salt
1/2 cup butter
1 cup sugar
1 large egg
2 tsp vanilla
3 medium sized mashed bananas
2 Tbsp hot water
1 tsp baking soda
1/2 cup pecans/walnuts or raisins

Prehead oven to 350 F and prepare muffin cups. Combine flour, salt and nuts in a bowl (if using raisins, save them till the end instead). In another bowl, mix butter and sugar with a mixer till creamy. Add egg and vanilla to the butter mixture and mix until blended. Add mashed bananas. Dissolve baking soda in hot water and immediately stir into moist mixture. Add the dry ingredients. Mix until blended but still lumpy. Fill muffin cups 2/3 full. Bake 20-25 minutes or until golden brown.

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