Gluten Free Banana Nut Muffins
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Gluten Free Banana Nut Muffins calories by ingredient
Introduction
I re-worked a recipe to make it gluten free. Tapioca starch could be substituted for potato starch. I re-worked a recipe to make it gluten free. Tapioca starch could be substituted for potato starch.Number of Servings: 12
Ingredients
-
3-4 ripe bananas
1/2 cup sorghum flour
1/2 cup brown rice flour
1/2 cup potato starch
3/4 teaspoon Xanthan Gum
pinch salt
1 egg
3/4 cup Turbinado sugar
1/3 cup Coconut oil - melted
1 teaspoon vanilla
1 teaspoon baking soda
1 cup chopped walnuts
Tips
Make sure the egg is room temperature. The coconut oil will re-solidify if you add a cold egg into your mixture. I learned a fast and easy way to do this... put the egg into a small bowl of lukewarm water (not hot) for 5-10 minutes. If the egg still feels cool in your hand, dump out the water (which will be cold by now) and repeat. It worked perfectly for me.
Directions
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