Gluten Free Banana Walnut Muffins Food

GLUTEN-FREE BANANA WALNUT MUFFINS

Steps:

• In a large bowl, beat the first seven ingredients until well blended. In a large bowl, combine the flour, baking soda, xanthan gum, salt and cinnamon; gradually beat into banana mixture until blended., Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Sprinkle with walnuts. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.

GLUTEN FREE BANANA WALNUT MUFFINS

Steps:

• In a blender, combine eggs, oil, bananas, dates and stevia and blend on medium speed until combined.
• Add in coconut flour, salt and baking soda and blend until smooth.
• Fold in walnuts.
• Scoop ¼ cup batter into lined muffin tins.
• Bake at 350°F for 20 to 25 minutes (my batch took exactly 23 minutes, though all ovens are slightly different).
• Cool and serve.

GLUTEN-FREE BANANA-NUT MUFFINS

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-NUT MUFFINS

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.

GLUTEN-FREE BANANA WALNUT CHIA MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
• Mix water and chia seeds together in a small bowl; set aside until chia seed gel is thickened, about 10 minutes.
• Combine flour, coconut sugar, baking soda, baking powder, and salt together in a bowl. Whisk chia gel, yogurt, oil, egg, and vanilla extract together in a separate bowl; stir into flour mixture just until batter is moistened. Fold bananas and walnuts into batter. Fill muffin cups 2/3-full with batter.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 22 to 25 minutes. Cool muffins for 5 minutes in the tin before transferring to a wire rack to cool completely.

GLUTEN-FREE BANANA NUT MUFFINS

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.

GLUTEN FREE BANANA MUFFINS

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.