Gluten-Free Banana Nut Muffins

Need a gluten free and lacto ovo vegetarian side dish? Gluten-Free Banana Nut Muffins could be an awesome recipe to try. This recipe serves 12 and costs 30 cents per serving. One portion of this dish contains approximately 3g of protein, 6g of fat, and a total of 168 calories. It is brought to you by Taste of Home. Many people made this recipe, and 120 would say it hit the spot. Head to the store and pick up ground flaxseed, xanthan gum, fat-free plain yogurt, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 40 minutes. Overall, this recipe earns a rather bad spoonacular score of 21%. Gluten Free Bananan Oatmeal Muffins with Banana Nut Cheerios, Buckwheat Banana Nut Muffins (Gluten Free, Refined Sugar Free), and Gluten Free Banana Nut Muffins are very similar to this recipe.

Servings: 12

Preparation duration: 20 minutes

Cooking duration: 20 minutes

 

Ingredients:

2 teaspoons baking powder

1/2 teaspoon baking soda

1-1/2 cups mashed ripe bananas (2 to 3 medium)

2 tablespoons plus 1-1/2 teaspoons canola oil

2 eggs

1/4 cup fat-free plain yogurt

1 tablespoon ground flaxseed

1/2 cup millet flour

1/2 cup sorghum flour

2/3 cup sugar

1/2 cup tapioca flour

1 teaspoon vanilla extract

1/3 cup chopped walnuts

1/4 teaspoon xanthan gum

Equipment:

bowl

muffin liners

toothpicks

wire rack

frying pan

Cooking instruction summary:

Directions In a large bowl, beat the first six ingredients until well blended. In a large bowl, combine the flours, flax, baking powder, baking soda and xanthan gum; gradually beat into banana mixture until blended. Stir in walnuts. Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen. Editor's Note: Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company. Originally published as Gluten-Free Banana Nut Muffins in Healthy CookingApril/May 2010, p11 Nutritional Facts 1 muffin equals 191 calories, 6 g fat (1 g saturated fat), 35 mg cholesterol, 135 mg sodium, 32 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fat. Print Add to Recipe Box Email a Friend

 

Step by step:


1. In a large bowl, beat the first six ingredients until well blended. In a large bowl, combine the flours, flax, baking powder, baking soda and xanthan gum; gradually beat into banana mixture until blended. Stir in walnuts.

2. Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter.

3. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean.

4. Cool for 5 minutes before removing from pan to a wire rack.


Nutrition Information:

Quickview
167k Calories
2g Protein
5g Total Fat
27g Carbs
1% Health Score
Limit These
Calories
167k
8%

Fat
5g
9%

  Saturated Fat
0.69g
4%

Carbohydrates
27g
9%

  Sugar
13g
15%

Cholesterol
27mg
9%

Sodium
63mg
3%

Get Enough Of These
Protein
2g
6%

Manganese
0.28mg
14%

Phosphorus
115mg
12%

Selenium
5µg
7%

Magnesium
24mg
6%

Vitamin B6
0.12mg
6%

Copper
0.11mg
6%

Potassium
182mg
5%

Fiber
1g
5%

Calcium
49mg
5%

Vitamin B1
0.06mg
4%

Iron
0.76mg
4%

Vitamin B2
0.07mg
4%

Vitamin E
0.55mg
4%

Vitamin B3
0.71mg
4%

Folate
13µg
3%

Zinc
0.5mg
3%

Vitamin B5
0.32mg
3%

Vitamin K
2µg
2%

Vitamin B12
0.1µg
2%

Vitamin C
1mg
1%

covered percent of daily need
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