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Irresistible Gluten Free Banana Muffins {Dairy Free}
Warm, fresh from the oven and perfectly sweetened gluten free banana muffins will satisfy that craving for banana bread but in less than half the time!
Course
Appetizer, bread, Breakfast, Snack
Cuisine
American
Keyword
dairy free muffins, easy gluten free recipes, gluten free muffins, gluten free quick bread
Prep Time
15
minutes
Cook Time
22
minutes
Rest time
30
minutes
Total Time
1
hour
7
minutes
Servings
12
muffins
Calories
264
kcal
Author
Christine
Ingredients
260
grams
gluten free flour mix
about 2 cups
½
teaspoon
xanthan gum
1
teaspoon
baking powder
1
teaspoon
baking soda
½
teaspoon
salt
66
grams
packed brown sugar
about ⅔ cup
3
bananas
mashed
2
large eggs
½
cup
vegetable oil
½
cup
chopped walnuts
Instructions
In a large bowl, add the mashed bananas, sugar, oil and eggs. Mix well with a large spoon. Mixture may still have chunks of bananas.
In the same bowl, add the flour, xanthan gum, baking powder, baking soda and salt. Mix until combined.
Set batter aside to rest for 30 minutes.
Gently stir in the nuts.
Preheat oven to 350 F. Grease a 12 cup muffin tin and set aside.
Fill each muffin cup ⅔ full with batter.
Bake for 20 – 22 minutes or until a toothpick tests done.
Notes
Make sure to weigh the flour for the most accurate measurement.
Use a large bowl for mixing ingredients.
Bake muffins until a toothpick comes out with very few crumbs on it.
Nutrition
Calories:
264
kcal
|
Carbohydrates:
35
g
|
Protein:
4
g
|
Fat:
14
g
|
Saturated Fat:
8
g
|
Cholesterol:
27
mg
|
Sodium:
213
mg
|
Potassium:
197
mg
|
Fiber:
3
g
|
Sugar:
18
g
|
Vitamin A:
58
IU
|
Vitamin C:
3
mg
|
Calcium:
52
mg
|
Iron:
1
mg