Description
Enjoy these delightful Gluten-Free Banana Walnut Muffins, perfect for a healthy breakfast or snack. They are moist, flavorful, and easy to make, bringing a touch of joy to your kitchen.
Ingredients
Scale
- 1 and 3/4 cups gluten-free all-purpose flour blend
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- 1/2 cup chopped walnuts
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well.
- In a medium bowl, whisk together the gluten-free flour, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gently fold in the mashed bananas until just combined.
- Add the dry ingredients to the wet ingredients in three additions, mixing until just combined after each addition. Be careful not to overmix.
- Fold in the chopped walnuts.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure your bananas are very ripe for the best flavor and sweetness.
- You can substitute pecans for walnuts if you prefer.
- For extra moisture, a tablespoon of yogurt or sour cream can be added to the batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: Approx. 250-300
- Sugar: Approx. 20-25g
- Sodium: Approx. 150-200mg
- Fat: Approx. 12-15g
- Saturated Fat: Approx. 6-8g
- Unsaturated Fat: Approx. 6-7g
- Trans Fat: 0g
- Carbohydrates: Approx. 35-40g
- Fiber: Approx. 2-3g
- Protein: Approx. 3-4g
- Cholesterol: Approx. 40-50mg