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
Ingredients
- Nonstick cooking spray
- 2 cups gluten-free, all-purpose flour
- ½ cup rolled oats, not quick cooking
- ⅓ cup granulated sugar
- ⅓ cup packed light brown sugar
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon xanthan gum (optional – only if flour blend does not have it in list of ingredients)
- ½ teaspoon ground cinnamon
- ½ cup vegetable oil
- 2 large eggs, room temperature
- ½ teaspoon pure vanilla extract
- 1½ cups mashed, very ripe bananas (about 3 medium bananas)
Preparation
- 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.
- 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.
- 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.
- 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
