Gluten Free Banana Nut Muffin
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 202.4
- Total Fat: 8.4 g
- Cholesterol: 41.4 mg
- Sodium: 174.9 mg
- Total Carbs: 31.4 g
- Dietary Fiber: 2.0 g
- Protein: 3.1 g
View full nutritional breakdown of Gluten Free Banana Nut Muffin calories by ingredient
Introduction
Light, fluffy and delicious. Can use honey or applesauce in place of the sugar and brown sugar, if using honey reduce oven temp to 375. Can also replace the butter with light tasting olive oil If using regular sugar use 1/4 C + 2T Light, fluffy and delicious. Can use honey or applesauce in place of the sugar and brown sugar, if using honey reduce oven temp to 375. Can also replace the butter with light tasting olive oil If using regular sugar use 1/4 C + 2TNumber of Servings: 12
Ingredients
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1.75 cup Gluten-free flour (Gluten-Free Gourmet) Chick pea, sorghum, corn starch, tapioca (by M_MUGGINS)
2 tsp Baking Powder
.25 tsp Baking Soda
.1667 tbsp Bob's Red Mill Xanthan Gum (Thickener) 1 tbsp serving (by ADDICTED2DONUTS)
.5 tsp salt, Morton Lite Salt Mixture (1/2 the sodium of table salt) (by WESTGATE85)
1 tsp Cinnamon, ground
.25 cup Butter, unsalted
24 tsp Domino Light Brown Sugar
12 serving Stevia Extract In The Raw Sugar Substitute [1 packet]
2 large Egg, fresh, whole, raw
4 small (6" to 6-7/8" long) Banana, fresh
.5 cup, chopped Walnuts
Directions
Whisk flour baking powder, soda, xanthan gum, salt and cinnamon.
In a separate bowl, whip together butter, brown sugar, and stevia with mixer until creamy, mix in eggs one at a time.
alternate 1/3 flour mix with 1/2 mashed bananas into sugar mix and blend well with each addition.
Divide batter in lined muffin cups, filing each to the top.
400 for 17-20 minutes, until toothpick in center comes out clean or just a few moist crumbs.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user SEMINGSON1.
Number of Servings: 12
Recipe submitted by SparkPeople user SEMINGSON1.