Banana Walnut Muffin
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 28
Ingredients
2 1/2 cup brown rice flour1/2 cup tapioca flour1/2 cup sugar 2 t baking powder1 1/2 t xanthan gum1 t baking soda1/2 t sea salt2 cups mashed ripe bananas, about 4 large1 cup soy, almond or rice milk (I used almond)1/4 cup melted virgin coconut oil2 t vanilla1 cup chopped walnuts (100 g)90 g chocolate chips (approximately 3/4 cup)
1. preheat oven to 375 degrees F. Lightly oil 4 mini-loaf pans.
2. Combine brown rice flour, tapioca flour, sugar, xanthan gum, baking soda, baking powder, and sea salt. Sift together to mix.
3. Mash bananas.
4. Add milk to mashed bananas and whisk it together with the melted coconut oil and vanilla. Mix dry and wet ingredients - do not over mix. Gently fold in chopped walnuts and chocolate chips.
5. Spoon batter into oiled pans and bake approximately 25 minutes, check for doneness. Turn loaves out and cool on rack. Cut mini-loaves into 7 slices. Makes 28 small servings.
Number of Servings: 28
Recipe submitted by SparkPeople user MRSMACZ.
2. Combine brown rice flour, tapioca flour, sugar, xanthan gum, baking soda, baking powder, and sea salt. Sift together to mix.
3. Mash bananas.
4. Add milk to mashed bananas and whisk it together with the melted coconut oil and vanilla. Mix dry and wet ingredients - do not over mix. Gently fold in chopped walnuts and chocolate chips.
5. Spoon batter into oiled pans and bake approximately 25 minutes, check for doneness. Turn loaves out and cool on rack. Cut mini-loaves into 7 slices. Makes 28 small servings.
Number of Servings: 28
Recipe submitted by SparkPeople user MRSMACZ.
Nutritional Info Amount Per Serving
- Calories: 144.6
- Total Fat: 5.9 g
- Cholesterol: 0.0 mg
- Sodium: 170.4 mg
- Total Carbs: 23.4 g
- Dietary Fiber: 1.5 g
- Protein: 2.0 g
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