gluten-free banana muffins
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 165.4
- Total Fat: 6.6 g
- Cholesterol: 10.3 mg
- Sodium: 251.6 mg
- Total Carbs: 26.2 g
- Dietary Fiber: 1.1 g
- Protein: 3.2 g
View full nutritional breakdown of gluten-free banana muffins calories by ingredient
Introduction
A clean, not-too-sweet and gluten-free banana muffin. Good for snacks or even breakfast along with a protein shake. A clean, not-too-sweet and gluten-free banana muffin. Good for snacks or even breakfast along with a protein shake.Number of Servings: 18
Ingredients
-
3 medium/large ripe bananas
1 large egg
6 ounces Greek yogurt
1/2 cup coconut oil
1/2 cup honey
2 teaspoons vanilla extract
1 to 2 teaspoons cinnamon, or to taste
2 cups all-purpose gluten-free flour
1 teaspoon baking powder
1 teaspoon baking soda
Tips
Adapted from: http://www.averiecooks.com/2013/02/banana-yogurt-muffins-and-little-banana-bread-loaf.html
Directions
Directions:
1. Preheat oven to 350F, line a 12-count muffin pan with liners or spray with cooking spray; set aside. Recipe make about 18 muffins so either prepare a second muffin pan or spray an 8-by-4-inch loaf pan with floured cooking spray; set aside.
2. In a large mixing bowl, mash the 3 bananas.
3.Add the egg, yogurt, oil, honey, vanilla, cinnamon, and whisk to incorporate. Mixture will be lumpy because of the banana chunks.
4. Add the gluten free flour, baking powder, baking soda, and mix until just combined; don't overmix or bread will be tough. Pour batter into prepared muffin pan, filling each of the wells to three-quarters.
5. Bake for about 20 to 22 minutes, or until tops of muffins are set, and a toothpick inserted in the center comes clean. Muffin tops should feel springy to the touch when done. Allow muffins to cool in pan for 10 to 15 minutes before removing.
6. With the remaining batter, either pour into prepared loaf pan, smoothing it lightly with a spatula; or make 6 more muffins
Serving Size: Makes 18 muffins or 12 muffins and a small loaf
1. Preheat oven to 350F, line a 12-count muffin pan with liners or spray with cooking spray; set aside. Recipe make about 18 muffins so either prepare a second muffin pan or spray an 8-by-4-inch loaf pan with floured cooking spray; set aside.
2. In a large mixing bowl, mash the 3 bananas.
3.Add the egg, yogurt, oil, honey, vanilla, cinnamon, and whisk to incorporate. Mixture will be lumpy because of the banana chunks.
4. Add the gluten free flour, baking powder, baking soda, and mix until just combined; don't overmix or bread will be tough. Pour batter into prepared muffin pan, filling each of the wells to three-quarters.
5. Bake for about 20 to 22 minutes, or until tops of muffins are set, and a toothpick inserted in the center comes clean. Muffin tops should feel springy to the touch when done. Allow muffins to cool in pan for 10 to 15 minutes before removing.
6. With the remaining batter, either pour into prepared loaf pan, smoothing it lightly with a spatula; or make 6 more muffins
Serving Size: Makes 18 muffins or 12 muffins and a small loaf