Gluten-Free Banana Walnut Muffins
Total TimePrep: 20 min. Bake: 20 min.
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These muffins were very tasty, but I didn't find them moist at all. I followed the recipe with no substitutions and the muffins came out very crumbly and broke apart very easily - like all the other gf baked goods I've made. I ended up having to toast slices so they would stay together. Does substituting coconut oil for the canola oil help with the moisture?
I didn't have any orange juice so I used mango juice. I'm sure it couldn't have been any better. So delicious.
Everyone in my family loves these! I use coconut oil and only 1/4 cup sugar. I used organic cinnamon applesauce which is why I cut back the sugar. These are very moist and quick and easy to make.
These are quite good but they stick to the muffin papers more than traditional muffins do. Any advice on the best way to handle this is welcome.
My family is just being introduced to gluten free baking this week. Other than substituting coconut oil for the canola oil - I follow this recipe to the T. My family raved about how delicious it was. My 13 year old grandson kept sneaking muffins through out the day, he love them so much! lol That alone should be enough to convince someone how great this recipe is. My daughter who is diagnosed with Celiac disease loved the flavor and texture, and she isn't a muffin eater. Just try it - you'll like it!
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These muffins are very moist with a very appealing texture. I substituted organic coconut oil for the canola oil - turned out great!