Banana Nut Crunch Muffins Gluten Free Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 18 miniature muffin cups or line with paper liners.
• Blend oats in a blender until consistency of flour. Add bananas, almond butter, milk, agave nectar, coconut oil, egg, vanilla extract, baking powder, cinnamon, baking soda, and salt to oat flour and blend until batter is smooth. Pour batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 15 to 25 minutes.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Mix together buckwheat flakes, brown sugar, butter, and vanilla extract in a bowl for the streusel topping; set aside.
• Combine buckwheat, gluten-free, and rice flours in a bowl with baking powder.
• Combine butter and 3/4 cup brown sugar in the bowl of a stand mixer fitted with the paddle attachment; beat until smooth and creamy. Add bananas and mix until just combined and slightly chunky. Add flour mixture, a little at a time, until fully incorporated. Fold in walnuts.
• Spoon about 1/4 cup of batter into each prepared muffin cup, filling each about half-way full. Top with streusel topping.
• Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely before serving.

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.

Steps:

• In a small bowl, combine flour, baking powder and salt.
• In another bowl, whisk together egg, milk, brown sugar, and oil; add flour mixture; stir just until moistened (batter will be lumpy) then stir in cereal and banana.
• Spoon batter into muffin tin that has been lightly sprayed with no-stick cooking spray or lined with paper muffin cups, filling each cup 2/3 full.
• Combine remaining cereal, brown sugar, and cinnamon; drizzle melted butter over cereal mixture and stir until crumbly; sprinkle topping evenly over muffins.
• Bake at 400° for 20 minutes or until golden-brown.

Steps:

• Place rack in center of oven and preheat to 350.
• Lightly oil muffin pan or insert liners.
• In large mixing bowl whisk together dry ingredients (flours through salt).
• Soften butter and shortening. Blend with sugar until light and fluffy. Mix in milk, vanilla, yogurt and banana.
• Fold wet ingredients into dry until mixed through.
• Fill muffin tins 2/3 full.
• Top muffins with a generous dusting of brown sugar and pecans.
• Place on center rack and bake for 20-25 minutes.

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.