Gluten Free Banana Muffins
From jo_jo_ba 8 years ago
- 1 hour to make
- Serves 12
Thanks to my Gluten Free Quickbread Flour, whipping up a batch of these moist, sweet and deceptively simple muffins is a breeze! Topping them with quinoa flakes and raw sugar adds a touch of pizazz, but is totally optional.
Ingredients
- 3 large, over-ripe bananas shopping list
- ½ tsp salt shopping list
- ¼ tsp nutmeg shopping list
- ½ cup cane sugar shopping list
- 2 tbsp Truvia Baking Blend (or ¼ cup sugar) shopping list
- 1 egg shopping list
- ⅓ cup canola oil shopping list
- 1 tsp gluten free vanilla extract (optional) shopping list
- 1 ½ cups Gluten Free Quickbread Flour shopping list
- ½ tsp guar gum shopping list
- 1 tsp baking powder shopping list
- 1 tsp baking soda shopping list
- Quinoa flakes and coarse sugar, for topping (optional) shopping list
How to make it
- Preheat oven to 350 F and grease muffin tins.
- Mash the bananas, salt, nutmeg, sugar and Truvia together until smooth.
- Add the egg and oil, mixing well. Add vanilla, if using.
- Add flour, guar gum, baking powder and baking soda
- Mix until just combined.
- Scoop into muffin pans and top with quinoa flakes and sugar, if using.
- Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.
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