Gluten-Free Banana Nut Muffins Recipe

5 4 4
Gluten-Free Banana Nut Muffins Recipe
Gluten-Free Banana Nut Muffins Recipe photo by Taste of Home
Publisher Photo

Gluten-Free Banana Nut Muffins Recipe

Read Reviews
5 4 4
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 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 in the center comes out clean.
Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.
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.
Originally published as Gluten-Free Banana Nut Muffins in Healthy Cooking April/May 2010, p11

Nutritional Facts

1 each: 191 calories, 6g fat (1g saturated fat), 35mg cholesterol, 135mg sodium, 32g carbohydrate (15g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1 fat.

  • 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
  1. 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.
  2. 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.
  3. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.
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.
Originally published as Gluten-Free Banana Nut Muffins in Healthy Cooking April/May 2010, p11

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forGluten-Free Banana Nut Muffins

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Gluten Free Mama User ID: 5469954 121148
Reviewed Jan. 9, 2011

"Fantastic gf banana muffins - I'm passing on this recipe to my mother it's so wonderful!"

MY REVIEW
pjrhodes User ID: 1416085 104466
Reviewed Dec. 28, 2010

"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."

MY REVIEW
sweetsue1006 User ID: 2176954 211621
Reviewed Jul. 30, 2010

"What is xanthan gum??? What can you substitute instead. Also, what flours can you use instead of the three listed?????"

MY REVIEW
flautatime User ID: 4976018 121134
Reviewed Apr. 10, 2010

"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!"

Loading Image