Breakfast
Gluten-Free Banana Muffins
Makes 12 muffins
Gluten-Free Banana Muffins
Makes 12 muffins
The all-purpose, gluten-free flour mixes make gluten-free baking easy and convenient. There are a number of different brands on the market to choose from, so taste a few and find your favorite.
Nutritional information per muffin:Calories 248 (38% from fat)
carb. 37g
pro. 3g
fat 11g
sat. fat 1g
chol. 31g
sod. 223g
calc. 92mg
fiber 3g
carb. 37g
pro. 3g
fat 11g
sat. fat 1g
chol. 31g
sod. 223g
calc. 92mg
fiber 3g
Ingredients
- nonstick cooking spray
- 2cups gluten-free, all-purpose flour
- ½cup rolled oats, not quick cooking
- ⅓cup granulated sugar
- ⅓cup packed light brown sugar
- 1½teaspoons baking powder¼ teaspoon baking soda
- ½teaspoon kosher salt
- ½teaspoon xanthan gum (optional –
- only if flour blend does not have it
- in list of ingredients)
- ½teaspoon ground cinnamon
- ½cup vegetable oil
- 2large eggs, room temperature
- ½teaspoon pure vanilla extract
- 1½cups mashed, very ripe bananas
- (about 3 medium bananas)
Preparation
- 1. Preheat oven to 375°F with the rack in
- the middle position. Lightly coat a regular
- 12-cup muffin pan with nonstick cooking
- spray; reserve.
- 2. Put the flour, oats, both sugars, baking
- powder and soda, salt, xanthan gum (if
- using), and cinnamon into a mixing bowl.
- Mix on Speed 1 until fully combined,
- about 30 seconds.
- 3. In a separate, large mixing bowl, mix the
- remaining ingredients on Speeds 2 to 3
- until smooth and creamy, about 1 to 2
- minutes. Add the dry ingredients and mix
- on Speed 2 until fully combined.
- 4. Spoon evenly into prepared muffin cups.
- Bake in the preheated oven for about 16
- to 18 minutes, or until a cake tester comes
- out clean
