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

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Banana Bread, Gluten-Free