Gluten-Free Banana Nut Muffins
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3/4 cup buckwheat flour3/4 cup quinoa flour1/2 cup amaranth flour1/4 cup Fibersure (optional to increase fiber)1 1/2 teaspoon baking soda1/2 teaspoon unbuffered vitamin C crystals1/4 Teaspoon nutmeg1/2 teaspoon cinnamon2/3 cup chopped walnuts2 cups pureed banana (4-5)1/4 cup canola oil1/4 cup maple syrup
1. Preheat the oven to 375 degress F. Oil a 12 cup muffin pan or use paper cupcake liners.
2. Sift the buckwheat flour, quinoa flour, amaranth flour, fibersure, baking soda, vitamin C, nutmeg and cinnamon into a large bowl. Stir in nuts.
3. Break 4 of the bananas into 1" pices and place them in to a blender. Mix for 30 seconds, or until smooth. Add the remaining banana if needed to make 2 cups and mix until smooth. Add the oil and maple, mix in. Pour into the flour mixture and mix just until combined. Don't overmix.
4. Spoon into the prepared muffing cups, filling them almost full. Bake for 20 minutes or until firm when touched in the center and a cake-tester inserted in the center comes out clean.
Makes 12 muffins.
NOTES: Other nuts can be substituted.
I have used sugar-free maple syrup successfully.
*Nutritional Calculations done with Fibersure. Subtract 25 calories and 5g fiber if not using Fibersure.
Number of Servings: 12
Recipe submitted by SparkPeople user LAWOLF2.
2. Sift the buckwheat flour, quinoa flour, amaranth flour, fibersure, baking soda, vitamin C, nutmeg and cinnamon into a large bowl. Stir in nuts.
3. Break 4 of the bananas into 1" pices and place them in to a blender. Mix for 30 seconds, or until smooth. Add the remaining banana if needed to make 2 cups and mix until smooth. Add the oil and maple, mix in. Pour into the flour mixture and mix just until combined. Don't overmix.
4. Spoon into the prepared muffing cups, filling them almost full. Bake for 20 minutes or until firm when touched in the center and a cake-tester inserted in the center comes out clean.
Makes 12 muffins.
NOTES: Other nuts can be substituted.
I have used sugar-free maple syrup successfully.
*Nutritional Calculations done with Fibersure. Subtract 25 calories and 5g fiber if not using Fibersure.
Number of Servings: 12
Recipe submitted by SparkPeople user LAWOLF2.
Nutritional Info Amount Per Serving
- Calories: 230.9
- Total Fat: 10.0 g
- Cholesterol: 0.0 mg
- Sodium: 3.9 mg
- Total Carbs: 33.2 g
- Dietary Fiber: 8.4 g
- Protein: 3.8 g
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