Banana Walnut Muffin
Nutritional Info
- Servings Per Recipe: 28
- 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
View full nutritional breakdown of Banana Walnut Muffin calories by ingredient
Introduction
Adapted from The Whole Life Nutrition Cookbook. Adapted from The Whole Life Nutrition Cookbook.Number of Servings: 28
Ingredients
-
2 1/2 cup brown rice flour
1/2 cup tapioca flour
1/2 cup sugar
2 t baking powder
1 1/2 t xanthan gum
1 t baking soda
1/2 t sea salt
2 cups mashed ripe bananas, about 4 large
1 cup soy, almond or rice milk (I used almond)
1/4 cup melted virgin coconut oil
2 t vanilla
1 cup chopped walnuts (100 g)
90 g chocolate chips (approximately 3/4 cup)
Directions
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.