Carrot and Ginger Corn Bread

This gluten-free recipe has a fantastic texture and zippy ginger taste. Make-ahead tip: The uncooked batter keeps in the refrigerator for several days, so you can make fresh, hot muffins any morning you feel like it. Ingredient tip: Turbinado sugar is similar to brown sugar but with a coarser texture. Makes about 2 loaves or about 16 muffins

Ingredients

• 1 cup sunflower oil
• 5 eggs
• 1 ripe banana, finely chopped
• 2/3 cup turbinado (raw) sugar
• 2/3 cup shredded carrot (1 medium-large carrot), finely grated
• 3/4 cup plus 3 tablespoons white rice flour
• 1/2 cup cornmeal
• 2 teaspoons baking powder
• 1/8 teaspoon salt
• 1 tablespoon minced fresh ginger

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Notes

PER SERVING (1 muffin): 230 cal, 60% fat cal, 16g fat, 2g sat fat, 66mg chol, 3g protein, 21g carb, 1g fiber, 90mg sodium