GLUTEN-FREE BANANA OATMEAL MUFFINS
These gluten-free banana oatmeal muffins are delicious from the oven or the freezer!
Provided by Sheri @myurbanspice
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with parchment baking cups.
- Combine flour, oats, sugar, baking powder, baking soda, and salt in a bowl.
- Beat egg lightly in a large bowl. Stir in milk, applesauce, and vanilla extract. Add mashed banana and combine thoroughly. Stir flour mixture into the banana mixture until just combined. Divide batter evenly between the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes.
Nutrition Facts : Calories 134.3 calories, Carbohydrate 27.5 g, Cholesterol 15.3 mg, Fat 1.8 g, Fiber 3 g, Protein 3.9 g, SaturatedFat 0.5 g, Sodium 297.3 mg, Sugar 8.8 g
GLUTEN-FREE BANANA NUT MUFFINS
You don't have to be gluten-intolerant to appreciate the sweet flavor of grains and bananas in these delectable muffins. -gingerlemongirl, Tasteofhome.com Community
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 14
Steps:
- 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., 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 in the center comes out clean., Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 191 calories, Fat 6g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 135mg sodium, Carbohydrate 32g carbohydrate (15g sugars, Fiber 2g fiber), Protein 4g protein.
PALEO ALMOND FLOUR BANANA MUFFINS
Almond Flour Banana Muffins is easy, low carb, paleo and gluten free banana muffin recipe with no added sugar, melt in your mouth texture and perfect for healthy breakfast.
Provided by Olena Osipov
Categories Breakfast or Snack
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F and spray silicone muffin tin with cooking spray. Set aside.
- In a powerful blender or food processor, add bananas, eggs, vanilla, cinnamon, baking soda + powder, salt and process until smooth.
- Add almond flour and process just enough to combine. Pause, scrape the walls and process just a bit again to combine. Add chocolate chips and stir with a spatula.
- Using an ice cream scoop, divide batter between 12 openings of previously prepared muffin tin and bake for 30 minutes, or until golden brown and toothpick inserted come out clean.
- Remove from the oven, let cool 20 minutes and enjoy.
Nutrition Facts : ServingSize 1 muffin, Calories 223 kcal, Sugar 5 g, Sodium 173 mg, Fat 16 g, SaturatedFat 1 g, TransFat 1 g, Carbohydrate 13 g, Fiber 4 g, Protein 8 g, Cholesterol 41 mg
GLUTEN-FREE CHOCOLATE BANANA MUFFINS (DAIRY-FREE!)
Gluten-Free Chocolate Banana Muffins - These gluten-free double chocolate banana muffins are light, fluffy, and loaded with ultra-chocolatey flavor. A favorite sweet treat that's easy to make any time! (Dairy-Free)
Provided by One Lovely Life
Categories Breakfast
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Line a muffin pan with parchment muffin cup liners or grease the muffin cups to prevent sticking.
- In a food processor**, puree or pulse the bananas to get to your desired texture. (My kids prefer their bananas totally smooth. Feel free to leave some larger pieces if that's your preference.)
- Add eggs, coconut sugar, oil, milk, and vanilla to the bananas.
- Pulse until the mixture is well combined.
- Scrape down the edges of the food processor and add flour, cocoa powder, baking soda, and salt.
- Pulse to combine (this should only take a few seconds! Try not to overmix.)
- Scrape down the edges of the food processor and add 3/4 cup chocolate chips. Use a spatula to stir in the chocolate chips.
- Scoop the muffin batter into your prepared muffin cups, filling them all at least 3/4 full. (They'll be pretty full!)
- Sprinkle the remaining 1/4 cup chocolate chips over the tops of the muffins.
- Bake muffins at 350 degrees F. for 16-18 minutes, or until a toothpick inserted in the center of a muffin comes out clean with only a few moist crumbs. (The tops of the muffins should spring back when gently patted.)
- Let the muffins cool 2-3 minutes in the muffin pan before transferring to a cooling rack. Allow the muffins to continue cooling before eating.
Nutrition Facts : ServingSize 1 Muffin, Calories 287 calories, Sugar 25.1 g, Sodium 227.5 mg, Fat 12.6 g, SaturatedFat 5.1 g, TransFat 0 g, Carbohydrate 41.7 g, Fiber 2.8 g, Protein 3.4 g, Cholesterol 31 mg
GLUTEN-FREE BANANA-NUT MUFFINS
Provided by Food Network Kitchen
Categories side-dish
Time 1h25m
Yield 12 muffins
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F. Adjust the oven rack to the center. Line a 12-cup muffin tin with your favorite liners and lightly grease with cooking spray.
- Finely chop the walnuts in a food processor. Set aside 3 tablespoons for garnish.
- Combine the remaining ground walnuts, amaranth flour, brown rice flour, tapioca flour, baking powder, cinnamon, salt and baking soda in a large bowl. Add the sugar and work in with your hands.
- Whisk together the bananas, milk, oil, vanilla and egg yolks in a separate medium bowl.
- Whip the egg whites on medium-high speed in the bowl of a large stand mixer fitted with a whisk attachment (or in a large bowl of using a hand mixer) until soft peaks form, 2 to 3 minutes.
- Fold the banana mixture into the nut-flour mixture until combined (don't fret if your batter has lumps, this means it isn't over-worked). Fold one third of the whipped egg whites into the batter until completely incorporated, then gently fold in the remaining egg whites until just combined (it's alright if the batter is a little streaky).
- Fill each liner about three-quarters full. Sprinkle with the reserved ground walnuts and turbinado sugar, if using.
- Bake until the muffins are golden brown and nicely cracked on the top, and a toothpick inserted in the muffins comes out clean, 28 to 30 minutes, rotating halfway through baking. Let cool in the hot muffin tin 3 minutes, then transfer to a cooling rack to cool completely.
GLUTEN-FREE BANANA MUFFINS WITH CHOCOLATE CHIPS
When life blesses you with overripe bananas, make these simple yet scrumptious Gluten-Free Banana Muffins with Chocolate Chips! Freezer-friendly, perfect for meal prep and they make a great addition to lunchboxes for kids and adults. Not only are these muffins gluten-free they can also be made dairy-free, egg-free, and therefore vegan-friendly, too.
Provided by Stacie Hassing
Categories breakfast
Time 30m
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°F. Line a muffin tin with paper liners and spray each liner with cooking spray to prevent sticking. A silicone muffin pan works great.
- In a bowl, combine the flour, sugar, baking soda, and salt. In a second bowl, mash the bananas. Add the eggs, oil, and vanilla; mix well.
- Stir banana egg mixture into the dry ingredients just until moistened.
- Fold in chocolate chips.
- Fill each muffin well 1/2 full with batter.
- Top each muffin with a few extra chocolate chips.
- Bake at 375°F for 15-20 minutes or until a toothpick inserted in the center comes out clean. Time will vary depending on the kind of pan used.
- Allow to cool for 5-10 minutes, then remove muffins from pan to a wire rack to cool completely.
- Store in an airtight container on the counter for up to 5 days. Alternatively, store in an airtight container in the refrigerator for up to 10 days or freezer for up to 3 months.
Nutrition Facts : ServingSize 1 muffin, Calories 195 calories, Sugar 16 g, Sodium 200 mg, Fat 8 g, Carbohydrate 30 g, Fiber 2 g, Protein 3 g
ALMOND FLOUR BANANA MUFFINS
A healthy, Gluten-free Almond Flour Banana Muffin recipe with the most delicious moist crumb and half the carbs of regular banana muffins.
Provided by Carine Claudepierre
Categories Breakfast
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F (180°C). Line a 12-hole muffin tray with paper cases. Slightly oil the paper cases with oil spray. Set aside.
- Peel, mash the ripe bananas on a chopping board with a fork. It's ok if there are bits of banana left. It adds moisture to the muffins. Measure 3/4 cup and place it in a mixing bowl.
- In the same mixing bowl, add eggs, vanilla extract, and melted coconut oil - make sure the oil is not too hot, or it can 'cook' the eggs. Add the stevia drops or granulated sweetener if you want to boost the sweetness of the muffins (read note 1). Whisk until the eggs are well beaten and a consistent liquid batter forms.
- Stir in the dry ingredients into the wet ingredients using a spoon to gently incorporate: almond flour, salt, baking powder, and cinnamon. The batter should be thick, moist, and look slightly grainy.
- Fill each muffin cup with about 1/4 cup of batter, smoothen the top with the back of a spoon and sprinkle sliced almond on top of each muffin.
- Bake the muffins on the center rack of your oven for 20-25 minutes or until golden brown and a pick inserted in the center of the muffins comes out clean.
- Cool the muffins down on a wire rack for a few hours before serving.
Nutrition Facts : ServingSize 1 muffin, Calories 181.9 kcal, Carbohydrate 8.2 g, Protein 6.2 g, Fat 15.1 g, SaturatedFat 4.2 g, TransFat 0.1 g, Cholesterol 46.5 mg, Sodium 137.1 mg, Fiber 2.7 g, Sugar 2.6 g, UnsaturatedFat 1 g
VEGAN AND GLUTEN-FREE BANANA MUFFINS
I admit it - I was skeptical. But these are yummy! They are gluten-free, and sugar free which makes them appropriate for the 21 day Quantum Wellness Cleanse.
Provided by Ex-Pat Mama
Categories Quick Breads
Time 35m
Yield 12 muffins, 6 serving(s)
Number Of Ingredients 11
Steps:
- Turn the oven to 350°F Grease a 12-muffin pan, or line with paper muffin cups.
- Combine the dates, applesauce, oil, bananas and vanilla in a blender or food processor. Mix until the dates are completely broken down.
- Combine all the dry ingredients in a large bowl and whisk until thoroughly mixed.
- Add the banana mixture to the dry ingredients and mix just until combined.
- Pour into the prepared tin.
- Bake for 15-20 minutes.
Nutrition Facts : Calories 374, Fat 17.6, SaturatedFat 1.9, Sodium 592.1, Carbohydrate 52.1, Fiber 5.5, Sugar 15.5, Protein 5.9
GLUTEN FREE BANANA MUFFINS
I made this recipe off a variation from Easy Banana Muffins by Michelle Baker recipie number 8603 Since GF is a hard thing to do and get good results, I was amazed at how great these tasted...almost like they had the gluten!
Provided by firestarter666
Categories Lactose Free
Time 35m
Yield 10-12 muffins, 1 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees fahrenheit.
- In one bowl sift together all dry ingredients.
- In a second bowl combine mashed bananas, egg (beaten) and melted butter.
- Add dry ingredients to wet, mix well.
- Spoon mixture into lined muffin pan. (minxture will be thick).
- Bake for 20 minutes.
Nutrition Facts : Calories 2609.2, Fat 71.8, SaturatedFat 41.8, Cholesterol 374, Sodium 2933.4, Carbohydrate 458.8, Fiber 18.2, Sugar 144.3, Protein 38.7
GLUTEN-FREE BANANA-NUT MUFFINS
Provided by Cooking Channel
Time 1h25m
Yield 12 muffins
Number Of Ingredients 16
Steps:
- 1. Preheat the oven to 375 degrees F. Adjust the oven rack to the center. Line a 12-cup muffin tin with your favorite liners and lightly grease with cooking spray.
- 2. Finely chop the walnuts in a food processor. Set aside 3 tablespoons for garnish.
- 3. Combine the remaining ground walnuts, amaranth flour, brown rice flour, tapioca flour, baking powder, cinnamon, salt and baking soda in a large bowl. Add the sugar and work in with your hands.
- 4. Whisk together the bananas, milk, oil, vanilla and egg yolks in a separate medium bowl.
- 5. Whip the egg whites on medium-high speed in the bowl of a large stand mixer fitted with a whisk attachment (or in a large bowl of using a hand mixer) until soft peaks form, 2 to 3 minutes.
- 6. Fold the banana mixture into the nut-flour mixture until combined (don't fret if your batter has lumps, this means it isn't over-worked). Fold one third of the whipped egg whites into the batter until completely incorporated, then gently fold in the remaining egg whites until just combined (it's alright if the batter is a little streaky).
- 7. Fill each liner about three-quarters full. Sprinkle with the reserved ground walnuts and turbinado sugar, if using.
- 8. Bake until the muffins are golden brown and nicely cracked on the top, and a toothpick inserted in the muffins comes out clean, 28 to 30 minutes, rotating halfway through baking. Let cool in the hot muffin tin 3 minutes, then transfer to a cooling rack to cool completely.
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4.9/5 (150)Total Time 37 minsServings 12Calories 238 per serving
- Preheat the oven to 375°F. Grease a 12-cup muffin pan, or line the pan with papers, and grease the papers., Whisk together the baking powder, baking soda, xanthan gum, salt, cinnamon, and flour or flour blend.
- Set aside., Beat together the soft butter, sugar, and molasses., Beat in the eggs one at a time, scraping the bottom and sides of the bowl between additions., Add the dry ingredients to the mixture in the bowl in three parts, alternately with the mashed bananas, beating well between additions and scraping the bottom and sides of the bowl one or two times during this process., After everything is added, scrape the bowl again and beat at medium high speed for 30 seconds, Stir in the walnuts., Scoop the batter into the prepared pan, mounding the cups full.
- The batter will rise above the level of each cup; that's fine., Bake the muffins for 22 to 25 minutes, until the middle springs back when lightly touched.
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4.6/5 (17)Total Time 40 minsCategory BreakfastCalories 232 per serving
- Preheat oven to 400 degrees and spray a 12 cup muffin tin with non-stick spray and line with paper liners.
- In a large bowl, whisk together the flour, xanthan gum, oats, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon. Break up any big brown sugar clumps as necessary.
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4.6/5 (110)Total Time 40 minsCategory Breakfast, SnackCalories 158 per serving
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- Moist Gluten-Free Banana Muffins. Gluten-free flour usually needs a bit more moisture in the mix because it’s more absorbent. That’s why so many recipes include added milk.
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- Chunky Gluten-Free Apple Muffins. We’re firmly in apple picking season, and my house is loaded with all kinds of yummy varieties. Of course, there are only so many apple pies a gal can make.
- Gluten-Free Lemon Poppy Seed Muffins. Poppy seeds are a great source of protein and dietary fiber, not to mention vitamins and minerals like calcium and magnesium.
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- Bakery-Style Gluten-Free Carrot Muffins. I have to admit that as much as I love carrot cake (and I really do!) , I mostly just crave the cream cheese frosting.
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