Light of Day

Gluten-Free Banana Nut Muffins (GF Cooking Class)

12 servings. Prep: 20 min Bake: 20 min.

• 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 tsp. canola oil
• 1 tsp. g.f. vanilla
• 1/2 cup millet flour
• 1/2 cup sorghum flour
• 1/2 cup tapioca flour
• 1 Tablespoon ground flaxseed
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp xanthan gum
• 1/3 cup chopped walnuts

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 degrees for 18-22 minutes or until a toothpick inserted near the center comes out clean.

Cool for 5 minutes before removing from pan to a wire rack.

1 muffin = 191 calories, 6 grams fat, 32 grams carbohydrate, 2 grams fiber, 4 grams protein. Diabetic Exchanges: 2 starch, 1 fat
Source: Healthy Cooking Magazine (Opens in a new window)