GLUTEN FREE BANANA MUFFINS RECIPES

GLUTEN FREE BANANA MUFFINS RECIPE - FOOD.COM

Gluten Free Banana Muffins Recipe - Food.com image

I made this recipe off a variation from Easy Banana Muffins by Michelle Baker recipie number 8603 Since GF is a hard thing to do and get good results, I was amazed at how great these tasted...almost like they had the gluten!

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 10-12 muffins, 1 serving(s)

Number Of Ingredients 10

Ingredients

1 1/4 cups rice flour
1 1/4 cups el peto all-purpose flour
1/2 teaspoon xanthan gum
1 teaspoon gluten free baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup white sugar
3 bananas
1 egg
1/3 cup melted butter

Steps:

Preheat oven to 375 degrees fahrenheit.
In one bowl sift together all dry ingredients.
In a second bowl combine mashed bananas, egg (beaten) and melted butter.
Add dry ingredients to wet, mix well.
Spoon mixture into lined muffin pan. (minxture will be thick).
Bake for 20 minutes.

Nutrition Facts : Calories 2609.2, FatContent 71.8, SaturatedFatContent 41.8, CholesterolContent 374, SodiumContent 2933.4, CarbohydrateContent 458.8, FiberContent 18.2, SugarContent 144.3, ProteinContent 38.7

GLUTEN-FREE BANANA MUFFINS - GLUTEN-FREE BAKING

Gluten-Free Banana Muffins - Gluten-Free Baking image

Provided by Elizabeth

Number Of Ingredients 10

Ingredients

2 cups Bob's Red Mill 1:1 Gluten-Free Baking Flour ((9 ounces/ 260 grams))
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup lightly packed dark brown sugar ((5 1/2 ounces/ 155 grams))
3 medium very ripe bananas ((about 15 ounces/ 425 grams))
2 large eggs, whisked ((about 4 ounces; 113 grams))
1/2 cup oil or (1 stick) butter, melted and slightly cooled ((4 ounces; 113 grams))
1/2 cup mini chocolate chips, optional ((3 ounces; 85 grams))
1/2 cup chopped walnuts, optional ((3 ounces, 85 grams))

Steps:

Preheat oven to 350 degrees F.. Grease or line 15 standard size muffins cups with paper liners.
In a large bowl, mash the bananas with a fork or potato masher. Add brown sugar, oil, and eggs. Add the gluten-free flour, baking powder, baking soda, and salt. Mix until combined. Add chocolate chips and nuts if using. Fill prepared muffin cups halfway with batter.
Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes; remove from pan and place on a wire rack to cool completely.
Store, wrapped, on the counter for up to three days or freeze for up to three months.

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