Rice and Banana Muffins

First, preheat the oven to 190 °C and line a muffin tin with paper liners.

Place the banana in a large bowl and mash it with a fork. Then add the rice, eggs, starch, milk, baking powder, vanilla extract, and lemon zest and mix. Using a spoon, fill the paper liners to ½ to ⅔ of their volume. Bake the muffins for 20–25 minutes at 180–190 °C.

After baking, let the muffins cool in the tin for 15 minutes. Then remove them and let them reach room temperature (approx. 30 minutes).