Gluten-Free Banana Nut Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 230.9
- Total Fat: 10.0 g
- Cholesterol: 0.0 mg
- Sodium: 3.9 mg
- Total Carbs: 33.2 g
- Dietary Fiber: 8.4 g
- Protein: 3.8 g
View full nutritional breakdown of Gluten-Free Banana Nut Muffins calories by ingredient
Introduction
Wheat free banana nut muffins. I add Fibersure to increase the amount of fiber in them since I have trouble getting my fiber due to my allergies.Adapted from the Allergy Self-Help Cookbook Wheat free banana nut muffins. I add Fibersure to increase the amount of fiber in them since I have trouble getting my fiber due to my allergies.
Adapted from the Allergy Self-Help Cookbook
Number of Servings: 12
Ingredients
-
3/4 cup buckwheat flour
3/4 cup quinoa flour
1/2 cup amaranth flour
1/4 cup Fibersure (optional to increase fiber)
1 1/2 teaspoon baking soda
1/2 teaspoon unbuffered vitamin C crystals
1/4 Teaspoon nutmeg
1/2 teaspoon cinnamon
2/3 cup chopped walnuts
2 cups pureed banana (4-5)
1/4 cup canola oil
1/4 cup maple syrup
Directions
1. Preheat the oven to 375 degress F. Oil a 12 cup muffin pan or use paper cupcake liners.
2. Sift the buckwheat flour, quinoa flour, amaranth flour, fibersure, baking soda, vitamin C, nutmeg and cinnamon into a large bowl. Stir in nuts.
3. Break 4 of the bananas into 1" pices and place them in to a blender. Mix for 30 seconds, or until smooth. Add the remaining banana if needed to make 2 cups and mix until smooth. Add the oil and maple, mix in. Pour into the flour mixture and mix just until combined. Don't overmix.
4. Spoon into the prepared muffing cups, filling them almost full. Bake for 20 minutes or until firm when touched in the center and a cake-tester inserted in the center comes out clean.
Makes 12 muffins.
NOTES: Other nuts can be substituted.
I have used sugar-free maple syrup successfully.
*Nutritional Calculations done with Fibersure. Subtract 25 calories and 5g fiber if not using Fibersure.
Number of Servings: 12
Recipe submitted by SparkPeople user LAWOLF2.
2. Sift the buckwheat flour, quinoa flour, amaranth flour, fibersure, baking soda, vitamin C, nutmeg and cinnamon into a large bowl. Stir in nuts.
3. Break 4 of the bananas into 1" pices and place them in to a blender. Mix for 30 seconds, or until smooth. Add the remaining banana if needed to make 2 cups and mix until smooth. Add the oil and maple, mix in. Pour into the flour mixture and mix just until combined. Don't overmix.
4. Spoon into the prepared muffing cups, filling them almost full. Bake for 20 minutes or until firm when touched in the center and a cake-tester inserted in the center comes out clean.
Makes 12 muffins.
NOTES: Other nuts can be substituted.
I have used sugar-free maple syrup successfully.
*Nutritional Calculations done with Fibersure. Subtract 25 calories and 5g fiber if not using Fibersure.
Number of Servings: 12
Recipe submitted by SparkPeople user LAWOLF2.