Banana Cranberry Muffins or loaf

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 239.0
  • Total Fat: 6.3 g
  • Cholesterol: 35.4 mg
  • Sodium: 291.6 mg
  • Total Carbs: 45.8 g
  • Dietary Fiber: 1.7 g
  • Protein: 3.4 g

View full nutritional breakdown of Banana Cranberry Muffins or loaf calories by ingredient


Introduction

gluten free, 12-cup muffin tin or 9x5" loaf pan gluten free, 12-cup muffin tin or 9x5" loaf pan
Number of Servings: 12

Ingredients

    1 cup sorgum flour
    1/3 cup quinoa flour, (or brown rice flour)
    1/3 cup tapioca starch
    1/2 cup brown sugar
    1 tsp. xanthan gum
    1 tbsp. GF baking powder
    1 tsp. baking soda
    1/4 tsp. salt
    2 eggs
    1 1/4 cups mashed banana (about 3)
    1/4 cup olive oil
    1 tsp cider vinegar
    3/4 cup dried cranberries

Directions

In large bowl combine firs 8 ingredients. Mix well and set aside.
In seperate bowl beat eggs,banana and oil and vinegar until combines. Add dry ingredients and mix just until combined. Stir in cranberries.

For muffins: Spoom batter evenly into each cup of prepared muffin tin. Let stand 30 min. Bake in preheated oven for 18-20 min. or until firm to the touch. Remove from pan immediately and let cool completely on a rack. If they stick to the pan, let stand for 2 to 3 minutes, then try again to remove them.

For Loaf: Spoon batter into prepared loaf pan. Let stand for 30 min. Bake in preheated oven for 55-65 min, or until a cake tester comes out clean. Let cook in the pan on a rack for 10 mon. Remove from the pan an let cool completely on a rack.



Number of Servings: 12

Recipe submitted by SparkPeople user MICHELLE1995.