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Gluten-Free Banana Nut Muffins

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
12 ServingsPrep: 20 min. Bake: 20 min.

Ingredients

  • 1-1/2 cups mashed ripe bananas (2 to 3 medium)
  • 2/3 cup sugar
  • 2 eggs
  • 1/4 cup fat-free plain yogurt
  • 2 tablespoons plus 1-1/2 teaspoons canola oil
  • 1 teaspoon vanilla extract
  • 1/2 cup millet flour
  • 1/2 cup sorghum flour
  • 1/2 cup tapioca flour
  • 1 tablespoon ground flaxseed
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon xanthan gum
  • 1/3 cup chopped walnuts

Directions

  • 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 near the center comes out clean.
  • Cool for 5 minutes before removing from pan to a wire rack. Yield: 1
© Taste of Home 2013

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Gluten-Free Banana Nut Muffins (continued)

Directions (continued)

  • dozen.
Nutrition 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.
© Taste of Home 2013