Gluten Free Banana Nut Muffins
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By Grace
Gluten Free Banana Nut Muffins
7 steps
Cook:25min
Muffins and bread can be stored in a tightly sealed plastic container in refrigerator or covered with plastic wrap and then with foil and stored in freezer for up to three weeks. Best one eaten within three days of baking. Rewarm briefly and microwave.
Updated at: Fri, 18 Aug 2023 19:44:41 GMT
Nutrition balance score
Unbalanced
Glycemic Index
61
Moderate
Glycemic Load
23
High
Nutrition per serving
Calories249.3 kcal (12%)
Total Fat11 g (16%)
Carbs35.3 g (14%)
Sugars13.3 g (15%)
Protein3.4 g (7%)
Sodium259.6 mg (13%)
Fiber1.7 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Instructions
Step 1
Preheat oven to 350°F. Position rack in center of oven. Grease muffin pan with cooking spray or three 5 x 3“ loaf pans.
Step 2
Mixed flour, sugar powder, baking soda, xanthan gum, salt, and cinnamon and large mixing bowl add bananas and walnuts. Stir to coat evenly.
Step 3
Combine milk and oil in small bowl. Remove 1 tablespoon of combined liquid and discard it.
Step 4
Beat in eggs.
Step 5
Add liquid to banana mixture and stir until just blended.
Step 6
Fill muffin pans 2/3 full. Bake 18 to 25 minutes until golden Brown 35 to 45 minutes for loaf pan.
Step 7
Remove from pan and serve immediately or cool slightly on a plate or rack.
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