Gluten-Free Banana Walnut Muffins Recipe

Gluten-Free Banana Walnut Muffins Recipe photo by Taste of Home

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“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

This recipe is:

Healthy

Diabetic Friendly

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Gluten-Free Banana Walnut Muffins Recipe

Prep: 20 min. Bake: 20 min.

Yield: 16 Servings

20 20 40

Ingredients

1 cup mashed ripe bananas (2 medium)
3/4 cup sugar
2 eggs
1/2 cup unsweetened applesauce
1/4 cup canola oil
1/4 cup orange juice
1 teaspoon vanilla extract
1-1/2 cups gluten-free all-purpose baking flour
3/4 teaspoon baking soda
3/4 teaspoon xanthan gum
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/3 cup finely chopped walnuts

Directions

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 near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 16 muffins.

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 148 calories, 6 g fat (1 g saturated fat), 26 mg cholesterol, 143 mg sodium, 23 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Originally published as Gluten-Free Banana Walnut Muffins in Healthy Cooking April/May 2011, p59

Banana Basics

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.