Gluten Free Banana Carrot Nut Muffins Recipes

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GLUTEN-FREE CARROT-COCONUT MUFFINS



Gluten-Free Carrot-Coconut Muffins image

For gluten-free baking, I like to combine a range of flours, particularly whole-grain and nut flours, to replace the wheat flour that one would normally find in a cake or muffins. Nut meals, like the almond and ground coconut in this muffin, are always a safe bet for getting a moist texture and plenty of body without the batter becoming heavy. Since the flours lack the binding quality of gluten, it is helpful to add wet ingredients to help hold the batter together. Here, soaked chia seeds and bananas help produce a satisfying, moist, cake-like muffin with a lovely, nutty flavor that's perfect for breakfast.

Provided by Amy Chaplin

Time 1h20m

Yield 10 muffins

Number Of Ingredients 16

1/2 cup soy or almond milk
2 tablespoons chia seeds
1/4 cup brown rice flour
1/4 cup coconut flour
1/4 cup oat flour
2 teaspoons aluminum-free baking powder
1/2 cup unsweetened shredded coconut
3/4 cup almond meal
3/4 cup mashed banana (from about 2 large bananas)
2 eggs, beaten
1/4 cup plus 2 tablespoons melted extra-virgin coconut oil
1/4 cup maple syrup
1 tablespoon pure vanilla extract
1/4 teaspoon sea salt
1 1/2 cups grated carrots
Flaked coconut, for garnish

Steps:

  • Preheat the oven to 350 degrees F. Line a muffin pan with paper liners, and set aside. Add the soy milk and chia seeds to a large bowl, whisk to combine and set aside until thickened, about 10 minutes.
  • Sift the brown rice flour, coconut flour, oat flour and baking powder into a medium bowl. Process the shredded coconut in a food processor until finely ground, about 30 seconds. Add it to the flour mixture, add the almond meal and whisk to combine; set aside.
  • Add the banana, eggs, coconut oil, maple syrup, vanilla and salt to the chia seed mixture, and whisk to combine. Add the flour-coconut mixture, and stir until almost combined. Add the carrots, and stir again. Spoon the batter into the lined muffin cups, and top each with a few pieces of flaked coconut.
  • Bake the muffins until a toothpick comes out clean, 30 minutes. Remove them from the oven, let sit in the muffin tin for 10 minutes, then place on a rack to cool. The muffins keep well for a day or two in an airtight container at room temperature, or up to 3 days in the fridge.

Nutrition Facts : Calories 272 calorie, Fat 18 grams, SaturatedFat 11 grams, Cholesterol 37 milligrams, Sodium 162 milligrams, Carbohydrate 24 grams, Fiber 5 grams, Protein 5 grams, Sugar 10 grams

GLUTEN-FREE BANANA-NUT MUFFINS



Gluten-Free Banana-Nut Muffins image

Provided by Cooking Channel

Time 1h25m

Yield 12 muffins

Number Of Ingredients 16

Cooking or pan spray, for greasing
1 1/4 cups toasted walnuts
1/2 cup amaranth flour (certified gluten-free)
1/2 cup brown rice flour (certified gluten-free)
1/4 cup tapioca flour (certified gluten-free)
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon fine salt
1/4 teaspoon baking soda
1/2 cup dark brown sugar
1 cup lightly mashed ripe bananas (2 to 3 bananas)
1/2 cup milk
1/3 cup vegetable oil
1/2 teaspoon pure vanilla extract
2 large eggs, separated
Turbinado sugar for sprinkling, optional

Steps:

  • 1. Preheat the oven to 375 degrees F. Adjust the oven rack to the center. Line a 12-cup muffin tin with your favorite liners and lightly grease with cooking spray.
  • 2. Finely chop the walnuts in a food processor. Set aside 3 tablespoons for garnish.
  • 3. Combine the remaining ground walnuts, amaranth flour, brown rice flour, tapioca flour, baking powder, cinnamon, salt and baking soda in a large bowl. Add the sugar and work in with your hands.
  • 4. Whisk together the bananas, milk, oil, vanilla and egg yolks in a separate medium bowl.
  • 5. Whip the egg whites on medium-high speed in the bowl of a large stand mixer fitted with a whisk attachment (or in a large bowl of using a hand mixer) until soft peaks form, 2 to 3 minutes.
  • 6. Fold the banana mixture into the nut-flour mixture until combined (don't fret if your batter has lumps, this means it isn't over-worked). Fold one third of the whipped egg whites into the batter until completely incorporated, then gently fold in the remaining egg whites until just combined (it's alright if the batter is a little streaky).
  • 7. Fill each liner about three-quarters full. Sprinkle with the reserved ground walnuts and turbinado sugar, if using.
  • 8. Bake until the muffins are golden brown and nicely cracked on the top, and a toothpick inserted in the muffins comes out clean, 28 to 30 minutes, rotating halfway through baking. Let cool in the hot muffin tin 3 minutes, then transfer to a cooling rack to cool completely.

JUMBO BANANA-CARROT MUFFINS



Jumbo Banana-Carrot Muffins image

-Julye Byrd, Azle, Texas

Provided by Taste of Home

Time 50m

Yield 9 jumbo muffins.

Number Of Ingredients 13

1-1/2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 large eggs, separated
1 tablespoon honey
1/4 teaspoon grated orange zest
2 medium ripe bananas, mashed
1 cup shredded carrots
1/2 cup unsweetened applesauce

Steps:

  • In a large bowl, combine the first seven ingredients. In another bowl, beat egg yolks until light and lemon-colored. Beat in honey and orange zest. Stir into dry ingredients just until moistened. Fold in the bananas, carrots and applesauce. , In a small bowl, beat egg whites on high speed until stiff peaks form; fold into batter a third at a time. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 200 calories, Fat 1g fat (0 saturated fat), Cholesterol 47mg cholesterol, Sodium 335mg sodium, Carbohydrate 44g carbohydrate (25g sugars, Fiber 2g fiber), Protein 4g protein.

BANANA NUT CRUNCH MUFFINS (GLUTEN-FREE)



Banana Nut Crunch Muffins (Gluten-Free) image

Quick and easy healthy breakfast or snack on the go!

Provided by Jason Dias

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Banana Muffin Recipes

Time 30m

Yield 18

Number Of Ingredients 12

1 ¾ cups oats
3 bananas
1 cup crunchy almond butter
½ cup milk
⅓ cup agave nectar
¼ cup coconut oil, melted
1 large egg
2 teaspoons vanilla extract
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 18 miniature muffin cups or line with paper liners.
  • Blend oats in a blender until consistency of flour. Add bananas, almond butter, milk, agave nectar, coconut oil, egg, vanilla extract, baking powder, cinnamon, baking soda, and salt to oat flour and blend until batter is smooth. Pour batter into the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 15 to 25 minutes.

Nutrition Facts : Calories 188.9 calories, Carbohydrate 18.1 g, Cholesterol 10.9 mg, Fat 12.3 g, Fiber 2.2 g, Protein 3.9 g, SaturatedFat 3.8 g, Sodium 164.2 mg, Sugar 8 g

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