Gluten Free Banana Nut Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3-4 ripe bananas1/2 cup sorghum flour1/2 cup brown rice flour1/2 cup potato starch3/4 teaspoon Xanthan Gumpinch salt1 egg3/4 cup Turbinado sugar1/3 cup Coconut oil - melted1 teaspoon vanilla1 teaspoon baking soda1 cup chopped walnuts
1. In a small bowl, sift flours and Xanthan gum together
2. Preheat the oven to 350°F. Melt the coconut oil. With a wooden spoon, mix coconut oil into the mashed bananas in a large mixing bowl.
3. Mix in the sugar, egg and vanilla.
4. Sprinkle the baking soda and salt over the mixture and mix in.
5. Add the flour mixture, mix until it is just mixed in. Fold in the chopped walnuts.
6. Pour mixture into a prepared muffin tin. Bake for 20-22 minutes. Insert a toothpick into the center of a muffin to determine if it is done. If it comes out clean, it's done. Cool on a rack.
Yield: Makes 12 muffins.
Serving Size: Makes 12 muffins
2. Preheat the oven to 350°F. Melt the coconut oil. With a wooden spoon, mix coconut oil into the mashed bananas in a large mixing bowl.
3. Mix in the sugar, egg and vanilla.
4. Sprinkle the baking soda and salt over the mixture and mix in.
5. Add the flour mixture, mix until it is just mixed in. Fold in the chopped walnuts.
6. Pour mixture into a prepared muffin tin. Bake for 20-22 minutes. Insert a toothpick into the center of a muffin to determine if it is done. If it comes out clean, it's done. Cool on a rack.
Yield: Makes 12 muffins.
Serving Size: Makes 12 muffins
Nutritional Info Amount Per Serving
- Calories: 268.1
- Total Fat: 13.7 g
- Cholesterol: 15.0 mg
- Sodium: 144.9 mg
- Total Carbs: 36.6 g
- Dietary Fiber: 2.2 g
- Protein: 3.5 g
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