GLUTEN-FREE BANANA NUT MUFFINS
You don't have to be gluten-intolerant to appreciate the sweet flavor of grains and bananas in these delectable muffins. -gingerlemongirl, Tasteofhome.com Community
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, beat the first six ingredients until well blended. In a large bowl, combine the flours, flax, baking powder, baking soda and xanthan gum; gradually beat into banana mixture until blended. Stir in walnuts., Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean., Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 191 calories, Fat 6g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 135mg sodium, Carbohydrate 32g carbohydrate (15g sugars, Fiber 2g fiber), Protein 4g protein.
GLUTEN-FREE BANANA-NUT MUFFINS
Provided by Cooking Channel
Time 1h25m
Yield 12 muffins
Number Of Ingredients 16
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.
GLUTEN-FREE BANANA-NUT MUFFINS
Provided by Food Network Kitchen
Categories side-dish
Time 1h25m
Yield 12 muffins
Number Of Ingredients 16
Steps:
- 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.
- Finely chop the walnuts in a food processor. Set aside 3 tablespoons for garnish.
- 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.
- Whisk together the bananas, milk, oil, vanilla and egg yolks in a separate medium bowl.
- 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.
- 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).
- Fill each liner about three-quarters full. Sprinkle with the reserved ground walnuts and turbinado sugar, if using.
- 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.
HIGH PROTEIN GLUTEN FREE BANANA NUT MUFFINS
This is a modification of Jo-Lynne Shane's recipe from her blog "Musings of a Housewife." I've swapped a large portion of the gluten-free flour for oat flour to make the bread heartier and added nuts to up the protein.
Provided by gatoloco
Categories Breads
Time 40m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 350°. (365 for high altitude).
- 2. Mash bananas. Add eggs, sugar, vanilla, applesauce and cinnamon.
- 3. Add dry ingredients. Add an extra tablespoon of flour for high altitude.
- 4. Fold in melted coconut oil until blended.
- 5. Bake at 350° for 20 minutes. (365 for 25 minutes for high altitude).
Nutrition Facts : Calories 102.1, Fat 6.8, SaturatedFat 3.2, Cholesterol 31, Sodium 162.2, Carbohydrate 9, Fiber 1.7, Sugar 2.4, Protein 2.7
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.
BANANA NUT CRUNCH MUFFINS (GLUTEN-FREE)
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
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
GLUTEN-FREE BANANA-NUT BUCKWHEAT MUFFINS
Buckwheat and gluten-free flours turn your traditional banana-nut muffins into a rustic-tasting treat. The streusel topping adds a touch of decadence.
Provided by Buckwheat Queen
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 50m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
- Mix together buckwheat flakes, brown sugar, butter, and vanilla extract in a bowl for the streusel topping; set aside.
- Combine buckwheat, gluten-free, and rice flours in a bowl with baking powder.
- Combine butter and 3/4 cup brown sugar in the bowl of a stand mixer fitted with the paddle attachment; beat until smooth and creamy. Add bananas and mix until just combined and slightly chunky. Add flour mixture, a little at a time, until fully incorporated. Fold in walnuts.
- Spoon about 1/4 cup of batter into each prepared muffin cup, filling each about half-way full. Top with streusel topping.
- Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely before serving.
Nutrition Facts : Calories 360.5 calories, Carbohydrate 49.9 g, Cholesterol 77 mg, Fat 16.8 g, Fiber 3 g, Protein 5.9 g, SaturatedFat 8.1 g, Sodium 67.9 mg, Sugar 25.8 g
GLUTEN-FREE BANANA-WALNUT MUFFINS
With fiber-filled rice flour, potassium-rich bananas, and cholesterol-fighting walnuts, these muffins trump breakfast bars.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 1 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Line a 12-cupmuffin tin with baking cups. Whisktogether brown-rice flour, ground walnuts,potato starch, tapioca flour, bakingpowder, xanthan gum, and salt.Whisk together yolks, oil, sugar, bananas,and vanilla. Fold flour mixture into banana mixture.
- Whisk whites until stiff peaks form.Working in 3 batches, fold whites intobatter. Fill each baking cup with batter.Bake until light golden brown anda toothpick inserted into the centerscomes out clean, 22 to 24 minutes. Letcool slightly. Turn out muffins onto a wire rack, and let cool completely.
Nutrition Facts : Calories 270 g, Cholesterol 35 g, Fiber 2 g, Protein 3 g, SaturatedFat 2 g, Sodium 111 g
More about "gluten free banana nut muffins recipes"
MOIST GLUTEN-FREE BANANA MUFFINS | GIMME DELICIOUS
From gimmedelicious.com
4.7/5 (40)Total Time 25 minsCategory BreakfastCalories 209 per serving
- Preheat oven to 350 degrees F (175 degrees C). Grease or line 12 standard size muffins cups with paper liners. A silicone muffin pan also works great.
- In a large bowl, mash the bananas. Add the eggs, sugar, butter, milk, and vanilla extract. Whisk to combine.
GLUTEN-FREE BANANA MUFFINS - KING ARTHUR BAKING
From kingarthurbaking.com
4.9/5 (152)Total Time 37 minsServings 12Calories 238 per serving
- Preheat the oven to 375°F. Grease a 12-cup muffin pan, or line the pan with papers, and grease the papers., Whisk together the baking powder, baking soda, xanthan gum, salt, cinnamon, and flour or flour blend.
- Set aside., Beat together the soft butter, sugar, and molasses., Beat in the eggs one at a time, scraping the bottom and sides of the bowl between additions., Add the dry ingredients to the mixture in the bowl in three parts, alternately with the mashed bananas, beating well between additions and scraping the bottom and sides of the bowl one or two times during this process., After everything is added, scrape the bowl again and beat at medium high speed for 30 seconds, Stir in the walnuts., Scoop the batter into the prepared pan, mounding the cups full.
- The batter will rise above the level of each cup; that's fine., Bake the muffins for 22 to 25 minutes, until the middle springs back when lightly touched.
GLUTEN-FREE BANANA MUFFINS
From glutenfreebaking.com
4.9/5 (54)Estimated Reading Time 3 mins
- Preheat oven to 350 degrees F.. Grease or line 15 standard size muffins cups with paper liners.
- In a large bowl, mash the bananas with a fork or potato masher. Add brown sugar, oil, and eggs. Add the gluten-free flour, baking powder, baking soda, and salt. Mix until combined. Add chocolate chips and nuts if using. Fill prepared muffin cups halfway with batter.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes; remove from pan and place on a wire rack to cool completely.
EASY GLUTEN FREE BANANA NUT MUFFINS - WHAT THE FORK
From whattheforkfoodblog.com
4.6/5 (30)Total Time 42 minsCategory Breakfast, BrunchCalories 259 per serving
- 1. Pre-heat oven to 375°F and spray a standard muffin tin with non-stick spray or line the cups with paper liners.
- 2. In a large bowl, whisk together the flour, xanthan gum, baking soda, and salt. Whisk in the brown sugar, breaking up lumps and then stir in the walnuts.
- 3. 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.
- 4. Transfer the batter to the muffin tin, dividing evenly between the 12 cups. Top the muffins with additional chopped nuts, if desired.
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