Breakfast

Gluten-Free Banana Muffins

Makes 12 muffins

Gluten-Free Banana Muffins

Makes 12 muffins

The all-purpose, gluten-free flour mixes make gluten-free baking easy and convenient. There are a number of different brands on the market to choose from, so taste a few and find your favorite.

Nutritional information per muffin:Calories 248 (38% from fat)
carb. 37g
pro. 3g
fat 11g
sat. fat 1g
chol. 31g
sod. 223g
calc. 92mg
fiber 3g

Ingrédients

  • nonstick cooking spray
  • 2cups gluten-free, all-purpose flour
  • ½cup rolled oats, not quick cooking
  • ⅓cup granulated sugar
  • ⅓cup packed light brown sugar
  • 1½teaspoons baking powder¼ teaspoon baking soda
  • ½teaspoon kosher salt
  • ½teaspoon xanthan gum (optional –
  • only if flour blend does not have it
  • in list of ingredients)
  • ½teaspoon ground cinnamon
  • ½cup vegetable oil
  • 2large eggs, room temperature
  • ½teaspoon pure vanilla extract
  • 1½cups mashed, very ripe bananas
  • (about 3 medium bananas)

Preparation

  1. 1. Preheat oven to 375°F with the rack in
  2. the middle position. Lightly coat a regular
  3. 12-cup muffin pan with nonstick cooking
  4. spray; reserve.
  5. 2. Put the flour, oats, both sugars, baking
  6. powder and soda, salt, xanthan gum (if
  7. using), and cinnamon into a mixing bowl.
  8. Mix on Speed 1 until fully combined,
  9. about 30 seconds.
  10. 3. In a separate, large mixing bowl, mix the
  11. remaining ingredients on Speeds 2 to 3
  12. until smooth and creamy, about 1 to 2
  13. minutes. Add the dry ingredients and mix
  14. on Speed 2 until fully combined.
  15. 4. Spoon evenly into prepared muffin cups.
  16. Bake in the preheated oven for about 16
  17. to 18 minutes, or until a cake tester comes
  18. out clean