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:
covered percent of daily need
