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)