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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
This recipe is:
Healthy
Diabetic Friendly
Editor's Note: Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company.
Nutritional Facts 1 muffin equals 191 calories, 6 g fat (1 g saturated fat), 35 mg cholesterol, 135 mg sodium, 32 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fat.
Originally published as Gluten-Free Banana Nut Muffins in Healthy Cooking April/May 2010, p11
Banana BasicsLook for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.
Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.
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Reviewed on Jan. 09, 2011 by Gluten Free Mama
Fantastic gf banana muffins - I'm passing on this recipe to my mother it's so wonderful!
Reviewed on Dec. 28, 2010 by pjrhodes
These are wonderful light and fluffy muffins with excellent flavor. I have had a lot of trouble with gluten free recipes and this one is a sure thing.
Reviewed on Jul. 30, 2010 by sweetsue1006
What is xanthan gum??? What can you substitute instead. Also, what flours can you use instead of the three listed?????
Reviewed on Apr. 10, 2010 by flautatime
These muffins were delicious and o so light! I used a cup and a half of GF mix instead of the 3 separate flours. And I also added a package of plain gelatin to the dry ingredients to help with holding everything together. I would definitely make these again. Thanks for the recipe!
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