Gluten-Free Banana Nut Muffins |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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You donât have to be gluten-intolerant to appreciate the sweet flavor of grains and bananas in these delectable muffins. gingerlemongirl - Community Ingredients:
1-1/2 cups mashed ripe bananas (2 to 3 medium) |
2/3 cup sugar |
2 eggs |
1/4 cup fat-free plain yogurt |
2 tablespoons plus 1-1/2 teaspoons canola oil |
1 teaspoon vanilla extract |
1/2 cup millet flour |
1/2 cup sorghum flour |
1/2 cup tapioca flour |
1 tablespoon ground flaxseed |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon xanthan gum |
1/3 cup chopped walnuts |
Directions:
1. In a large bowl, beat the first six ingredients until well blended. In a large bowl, combine the flours, flax, baking powder, baking soda and xanthan gum; gradually beat into banana mixture until blended. Stir in walnuts.
2. Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean.
3. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.
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