Gluten Free Banana Muffins With A Bit Of Yum Recipes
GLUTEN FREE BANANA MUFFINS WITH A BIT OF YUM
Recipe is flexible and can be used for a variety sweet breads by altering the contents. If you really must have gluten in your diet, you can adjust that too.
Provided by Lisa T.
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 13
Steps:
- In a medium mixing bowl, combine softened or melted butter (I use smart Balance) and sugar.
- Add eggs, fruit and honey; mix well.
- Combine dry ingredients in a a small mixing bowl, then and add to the wet ingredients along with the nut meats. Stir just until moistened.
- Butter muffin pan and evenly distribute to make 12-16 muffind. My pan is mad of deep squares which makes 12 perfectly.
- Bake at 350 degrees for 28 minutes or until golden brown. You may need to check on them periodically over the last 10 minutes the first time in case your oven cooks differently than mine.
- Move to a wire rack to tempt everyone about the house.
Nutrition Facts : Calories 409.9, Fat 19.7, SaturatedFat 6.3, Cholesterol 51.3, Sodium 361.9, Carbohydrate 54, Fiber 5, Sugar 23.8, Protein 8.3
GLUTEN-FREE BANANA WALNUT MUFFINS
"I've been cooking gluten-free since 2003, when my husband was diagnosed with celiac disease. Over the years, I've managed to perfect some recipes so that when family and friends join us, they can't tell they're eating gluten-free. This is one of those recipes...and excellent!" -Trish Pannell, College Station, Texas
Provided by Taste of Home
Time 40m
Yield 16 muffins.
Number Of Ingredients 13
Steps:
- In a large bowl, beat the first seven ingredients until well blended. In a large bowl, combine the flour, baking soda, xanthan gum, salt and cinnamon; gradually beat into banana mixture until blended., Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Sprinkle with walnuts. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 148 calories, Fat 6g fat (1g saturated fat), Cholesterol 26mg cholesterol, Sodium 143mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 2g fiber), Protein 2g protein.
GLUTEN FREE BANANA MUFFINS (OR FRUIT OF YOUR CHOICE)
Finally! A moist, gluten free muffin without any odd plant flavors or mysterious zing. The recipe calls for extra finely ground rice flour which at this time I've only found from Authentic Foods. The extra fine grind prevents the gritty texture often found in gluten free baked goods and gives the muffins a light crumb. I've listed individual flour ingredients for bakers with a stocked gluten free pantry but you can cheat and buy this flour blend premixed from Authentic Foods as GF Classics Blend. This recipe is given for a banana nut muffin, but feel free to swap out with the fruit of your choice. The muffins are fairly sweet, you can easily reduce sugar to 1/3 c. if you prefer.
Provided by ravingcutie
Categories Quick Breads
Time 40m
Yield 18 muffins
Number Of Ingredients 18
Steps:
- Place rack in center of oven and preheat to 350.
- Lightly oil muffin pan or insert liners.
- In large mixing bowl whisk together dry ingredients (flours through salt).
- Soften butter and shortening. Blend with sugar until light and fluffy. Mix in milk, vanilla, yogurt and banana.
- Fold wet ingredients into dry until mixed through.
- Fill muffin tins 2/3 full.
- Top muffins with a generous dusting of brown sugar and pecans.
- Place on center rack and bake for 20-25 minutes.
Nutrition Facts : Calories 145.6, Fat 6.5, SaturatedFat 2.8, Cholesterol 31.7, Sodium 197.2, Carbohydrate 19.9, Fiber 0.8, Sugar 7.7, Protein 2
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