Description
Moist and flavorful gluten-free banana nut bread muffins, perfect for breakfast or a snack.
Ingredients
Scale
- 1.5 cups gluten-free flour blend
- 1.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.5 teaspoons ground cinnamon
- 1.25 cups mashed ripe bananas (about 3 small bananas)
- 0.25 cups granulated sugar
- 0.5 cups firmly packed brown sugar
- 0.5 cups unsalted butter (or vegan butter), melted and cooled
- 0.25 cups almond milk
- 1 large egg or egg substitute (1 flax egg)
- 1 cup chopped walnuts
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
- In a medium bowl, whisk together the gluten-free flour blend, baking soda, salt, and ground cinnamon. Set aside.
- In a large bowl, combine the mashed bananas, granulated sugar, brown sugar, melted butter, almond milk, and egg (or flax egg). Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Fold in the chopped walnuts.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 18-22 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Calories: 210 kcal
- Fat: 9g
- Carbohydrates: 30g
- Protein: 3g