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Gluten-Free Banana 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. These gluten-free banana muffins are one of those recipes…and so excellent! —Trish Pannell, College Station, Texas
Ingredients
- 1 cup mashed ripe bananas (2 medium)
- 3/4 cup sugar
- 2 large 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 (without xanthan gum)
- 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
- 1. Preheat oven to 350°. In a large bowl, beat the first 7 ingredients until well blended. In a second large bowl, combine the flour, baking soda, xanthan gum, salt and cinnamon; gradually beat into banana mixture until blended.
- 2. Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Sprinkle with walnuts. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool in pans 5 minutes before removing from pans to cool completely on wire racks.
Nutrition Facts
1 muffin: 149 calories, 6g fat (1g saturated fat), 23mg cholesterol, 144mg sodium, 23g carbohydrate (13g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
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