Gluten Free Banana Nut Muffins
Gluten Free Banana Nut Muffins might be a good recipe to expand your side dish recipe box. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 265 calories, 5g of protein, and 11g of fat per serving. This recipe serves 12. For 51 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. It is brought to you by Food Fanatic. Not a lot of people made this recipe, and 6 would say it hit the spot. Head to the store and pick up vanillan extract, eggs, brown sugar, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 37 minutes. Taking all factors into account, this recipe earns a spoonacular score of 16%, which is rather bad. Users who liked this recipe also liked Gluten Free Bananan Oatmeal Muffins with Banana Nut Cheerios, Buckwheat Banana Nut Muffins (Gluten Free, Refined Sugar Free), and Gluten-Free Banana Nut Muffins.
Servings: 12
Preparation duration: 15 minutes
Cooking duration: 22 minutes
Ingredients:
1 teaspoon baking soda
2 medium bananas, mashed
1 cup brown sugar
1/4 cup canola oil
2 eggs, room temperature
2 cups all-purpose gluten free flour
3/4 cup milk
1/2 teaspoon fine sea salt
1 teaspoon pure vanilla extract
3/4 cup walnuts, chopped and divided
1 1/2 teaspoons xanthan gum
Equipment:
muffin tray
bowl
oven
whisk
wire rack
frying pan
Cooking instruction summary:
Pre-heat oven to 375F and spray a muffin tin with non-stick spray.In a large bowl, sift together flour, xanthan gum, baking powder and salt. Whisk in the brown sugar, breaking up lumps, and 1/2 cup of the walnuts.In a separate bowl, whisk together eggs, milk, oil and vanilla. Stir the wet ingredients into the dry ingredients and mix until almost combined. Stir in bananas and mix until incorporated. Dont over mix!Transfer batter to the muffin tin, dividing evenly between the 12 cups. Bake at 375F for 20 minutes or until tester comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack.Store muffins in an airtight container or freeze.
Step by step:
1. Pre-heat oven to 375F and spray a muffin tin with non-stick spray.In a large bowl, sift together flour, xanthan gum, baking powder and salt.
2. Whisk in the brown sugar, breaking up lumps, and 1/2 cup of the walnuts.In a separate bowl, whisk together eggs, milk, oil and vanilla. Stir the wet ingredients into the dry ingredients and mix until almost combined. Stir in bananas and mix until incorporated. Dont over mix!
3. Transfer batter to the muffin tin, dividing evenly between the 12 cups.
4. Bake at 375F for 20 minutes or until tester comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack.Store muffins in an airtight container or freeze.
Nutrition Information:
covered percent of daily need
