Banana Nut Muffins, Gluten-Free
Ingredients
3 small bananas, very ripe
¾ cup sugar
½ cup oat milk
2 tablespoons vegetable oil
2 cups gluten-free all purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
½ cup chopped pecans
¼ cup chopped walnuts
Directions
1. Mise en Place
Preheat the oven to 370 degrees F.
Line a 12-cup muffin tray with liners.
Peel the bananas and place them in a medium size bowl. Discard the peels.
Mash the bananas to a pudding like consistency.
Measure out ingredients.
2. Combine the Wet Ingredients
In the bowl with the bananas, add the sugar, oat milk, and oil..
Use a handheld mixer on low speed to mix until smooth.
3. Combine the Dry Ingredients
In a separate bowl, add the flour, baking soda, baking powder, salt, and cinnamon.
Mix until well combined.
4. Combine the Wet Ingredients with the Dry Ingredients
Slowly add the dry ingredients into the bowl with the wet ingredients and mix on low until combined.
Once well combined, fold in the pecans and walnuts.
5. Bake the Banana Nut Muffins
Pour the batter into the prepared muffin tray.
Place the muffin tray in the oven and bake for 25 minutes, or until a toothpick interested in the middle comes out clean.
Remove the muffin tray from the oven and let cool.
Total Nutritional Value:
Calories: 2660, Protein: 27g, Carbohydrates: 446g, Fat: 94g, Saturated Fat: 12g, Sugar: 200g, Fiber: 27g, Cholesterol 0mg
Per Serving (Makes 8 Slices):
Calories: 222, Protein: 2g, Carbohydrates: 37g, Fat: 8g, Saturated Fat: 1g, Sugar: 17g, Fiber: 2g, Cholesterol 0mg