Gluten Free Banana Muffins Recipes

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:

• 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.

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 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.

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.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with parchment baking cups.
• Combine flour, oats, sugar, baking powder, baking soda, and salt in a bowl.
• Beat egg lightly in a large bowl. Stir in milk, applesauce, and vanilla extract. Add mashed banana and combine thoroughly. Stir flour mixture into the banana mixture until just combined. Divide batter evenly between the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Add bananas, eggs, yogurt, maple syrup, and vanilla to a blender or large food processor. Blend until the mixture is smooth.
• Sift almond flour, cinnamon, baking soda, baking powder, and salt together into a bowl. Gradually add the sifted almond flour mixture to the blender, covering, then pulsing a few times after each addition, until the flour is completely incorporated into the mixture. Stir in 1/2 cup of the chocolate chips by hand.
• Divide the batter evenly between the 12 muffin cups (I find it helpful to use an ice cream scoop). Sprinkle the remaining 1/4 cup of chocolate chips over the tops of the muffins.
• Bake in the preheated oven until the tops are golden brown and a toothpick inserted into the center of one of the muffins comes out clean, 20 to 25 minutes.
• Cool muffins in the pan on a wire rack for 5 minutes before removing from the pan to cool directly on the wire rack completely before serving, about 15 more minutes.