Juicy Rice-Banana Muffins

Preheat the oven to 190 °C top/bottom heat. Line a muffin tin with paper liners.

Finely mash the banana in a large bowl with a fork. Add the cooked jasmine rice, eggs, cornstarch, almond milk, baking powder, vanilla extract, and lemon zest, then mix everything into a smooth batter.

Fill the prepared liners with the batter using a spoon (about 2/3 full). Bake the muffins in the preheated oven at 180–190 °C for approx. 20–25 minutes until golden brown.