Gluten-Free Banana Muffins
Nutritional Info
- Servings Per Recipe: 14
- Amount Per Serving
- Calories: 175.4
- Total Fat: 4.9 g
- Cholesterol: 35.0 mg
- Sodium: 198.7 mg
- Total Carbs: 37.8 g
- Dietary Fiber: 2.5 g
- Protein: 3.0 g
View full nutritional breakdown of Gluten-Free Banana Muffins calories by ingredient
Introduction
Recipe from THE GLUTEN FREE NUTRITION GUIDE by Tricia Thompson, MS, RD, and altered slightly for muffins instead of a loaf. Recipe from THE GLUTEN FREE NUTRITION GUIDE by Tricia Thompson, MS, RD, and altered slightly for muffins instead of a loaf.Number of Servings: 14
Ingredients
-
2 c. all-purpose gluten-free flour
1/2 t. salt
1 T. cinnamon
1 t. nutmeg
1 t. baking soda
1 cup packed brown sugar
1/2 cup of butter or margerine
2 eggs
1 c. mashed banana
Directions
This makes enough batter for about 14 muffins (I usually discard 2 muffins worth of batter).
Cream the butter and sugar together. Add the eggs. Mix in the dry ingrediants, and then fold in the bananas. Spoon into lined or floured muffin tins, filling each muffin cup almost all the way full. Sprinkle on hazelnut meal or other nuts if you like.
Bake at 350 F for about 25 minutes.
Muffins will get fairly dark due to the brown sugar, and will be done when you can insert a knife or toothpick and have it come away clean.
Number of Servings: 14
Recipe submitted by SparkPeople user UMAMEI.
Cream the butter and sugar together. Add the eggs. Mix in the dry ingrediants, and then fold in the bananas. Spoon into lined or floured muffin tins, filling each muffin cup almost all the way full. Sprinkle on hazelnut meal or other nuts if you like.
Bake at 350 F for about 25 minutes.
Muffins will get fairly dark due to the brown sugar, and will be done when you can insert a knife or toothpick and have it come away clean.
Number of Servings: 14
Recipe submitted by SparkPeople user UMAMEI.