GLUTEN-FREE BANANA OATMEAL MUFFINS
These gluten-free banana oatmeal muffins are delicious from the oven or the freezer!
Provided by Sheri @myurbanspice
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 134.3 calories, Carbohydrate 27.5 g, Cholesterol 15.3 mg, Fat 1.8 g, Fiber 3 g, Protein 3.9 g, SaturatedFat 0.5 g, Sodium 297.3 mg, Sugar 8.8 g
BANANA BREAD MUFFINS (EGG FREE & DAIRY FREE)
You'll go bananas for this healthier alternative to most banana bread recipes! It will be the most moist and tasty banana bread muffins you've had. It is super fast to make and low in calories. They will be nice and moist so a cupcake wrapper is recommended only because it will save you lots of time on cleaning your muffin tins and keep the muffins looking great! **(you can substitute gluten free flour to make this a gluten free recipe or use all purpose flour instead if that's what you have laying around but either substitute will change the calories per serving)**.
Provided by experimentalbaker
Categories Quick Breads
Time 35m
Yield 16 muffins, 16 serving(s)
Number Of Ingredients 8
Steps:
- Mix all the dry ingredients
- Mix all wet ingredients and bananas together.
- Add the wet mixture to dry mixture.
- Put in muffin tins in cupcake wrappers filled about 3/4 of the way towards the top of the wrapper.
- Bake at 350 degrees for 15 minutes or until toothpick comes out clean.
Nutrition Facts : Calories 63.2, Fat 4.6, SaturatedFat 0.5, Sodium 179.1, Carbohydrate 6, Fiber 0.6, Sugar 2.3, Protein 0.2
GLUTEN, DAIRY & EGG FREE BANANA MUFFINS (BREAD)
I've had trouble finding recipes for my daughter since new allergies are presenting. This is something I put together. We use Lactade milk, so to make it dairy free use a rice milk or equivelant.
Provided by CeliacMom
Categories Quick Breads
Time 10m
Yield 48 mini muffins
Number Of Ingredients 16
Steps:
- In a medium bowl sift together all dry ingredients except nuts and set aside.
- In a large bowl mash the banana. Add the sugar, Crisco, flaxmeal egg replacer, milk (or sub) and vanilla. Mix well.
- Mix dry ingredients into large bowl with wet ingredients and mix well. Fold in nuts.
- Spoon into greased mini muffin tins and bake 10-12 minutes. Cool on wire rack.
- Mini muffin tins are the only way I've tried so far but I'm sure this could be bread or regular sized muffins as well.
- Flaxmeal Egg Replacer:.
- In a small container mix 1/2 cup cold water with 2 teaspoons ground flaxmeal and shake well.
- GF flour mix:.
- 2 cups rice flour.
- 2/3 cup potato starch.
- 1/3 cup tapioca starch.
- 3 teaspoons xanthan gum.
Nutrition Facts : Calories 74.8, Fat 2.3, SaturatedFat 0.9, Cholesterol 1.2, Sodium 83.7, Carbohydrate 13, Fiber 0.4, Sugar 5.6, Protein 0.6
GLUTEN-FREE ENGLISH MUFFINS
Sure, gluten-free foods are so widespread now that you can find gluten-free English muffins in the freezer section of most grocery stores. However, making them yourself gives you soft English muffins with a crisp crunch at the edges that's so much better than anything you can buy in a store. There's also something wonderfully fun about making your own¿letting the dough rise and proof, griddling them and then baking them off. And breakfast sandwiches with homemade English muffins are always extra-special.
Provided by Shauna Ahern
Categories side-dish
Time 3h55m
Yield 6 English muffins
Number Of Ingredients 9
Steps:
- Combine the dry ingredients. Put the flour, yeast, sugar, psyllium husks and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix well on low speed.
- Make the dough. Add the butter and 1/2 cup buttermilk to the dry ingredients and blend them together on medium-low speed. (The dough should be soft and cohesive. If the dough feels too dry, dribble in a bit more of the buttermilk until the dough is pliable.) Let the mixer run for 5 minutes. Scrape down the sides of the bowl and form the dough into a ball. It should be a bit sticky.
- Rise the dough. Transfer the dough to a large bowl and cover with plastic wrap. Set the bowl in a warm place and let the dough rise for 90 minutes. (Unlike gluten dough, this dough will not double in volume. Instead, this rising time allows the dough to fully hydrate and rise a bit.)
- Proof the dough. Line a baking sheet with parchment paper and set aside. Turn the dough out onto a clean surface and cut it into 6 equal pieces. Knead 1 piece of dough for a moment to release air pockets, then roll it into a ball. Repeat with the remaining pieces of dough, arranging balls on the prepared baking sheet, evenly spaced apart. Cover with a kitchen towel and let them sit in a warm place for 1 hour.
- Prepare to bake. Preheat the oven to 350 degrees F. Dust the tops and bottoms of each ball of dough with cornmeal.
- Griddle the English muffins. Set a large cast-iron skillet over medium heat. (An electric griddle works well too.) Lightly grease the pan with oil or butter. Put 3 balls of dough into the hot skillet and flatten them a bit with the palm of your hand. Cook until the bottoms of the English muffins are browned, about 5 minutes. Flip and cook them for another 5 minutes.
- Bake the English muffins. Transfer the skillet to the oven and bake until the sides of the English muffins feel set, about 5 minutes. Move the English muffins to a cooling rack.
- Repeat with the remaining 3 balls of dough.
- Cool the English muffins completely before splitting them open and eating them.
GLUTEN-FREE VEGAN BANANA BREAD MUFFINS
This is the best banana muffin recipe for people that are on a gluten-free vegan diet! Enjoy!
Provided by ness71
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 8-cup muffin tin or line cups with paper liners.
- Combine gluten-free flour, sugar, baking powder, cinnamon, and salt in a large bowl.
- Mix bananas, applesauce, olive oil, and vanilla extract in a separate bowl. Add banana mixture to flour mixture; mix well until smooth and creamy.
- Spoon batter into the prepared muffin cups, filling each 2/3 full.
- Bake in the preheated oven until tops spring back when lightly pressed, about 40 minutes.
Nutrition Facts : Calories 210.9 calories, Carbohydrate 35.9 g, Fat 7.7 g, Fiber 2.9 g, Protein 2.1 g, SaturatedFat 1 g, Sodium 199 mg, Sugar 19.3 g
4-INGREDIENT GLUTEN-FREE DOUGH FLATBREAD RECIPE BY TASTY
Here's what you need: full-fat greek yogurt, gluten-free flour blend, baking powder, salt
Provided by Joey Firoben
Categories Sides
Time 30m
Yield 6 servings
Number Of Ingredients 4
Steps:
- In a large bowl, mix together the yogurt, gluten-free flour blend, baking powder, and salt until a dough forms.
- Transfer the dough to a lightly-floured surface and flatten into an 8-inch (20 cm) disk.
- Cut the disk into 4 equal parts and flatten each part to about ¼ inch (6 mm) thick.
- Very carefully transfer the dough pieces to a nonstick pan preheated over medium heat.
- Cook each side of the flatbread until well browned.
- Enjoy!
Nutrition Facts : Calories 207 calories, Carbohydrate 44 grams, Fat 0 grams, Fiber 3 grams, Protein 6 grams, Sugar 5 grams
GLUTEN-FREE GRAIN FREE BANANA BREAD MUFFINS
Looking to cut grains out of your diet but still need a go-to treat? Try these delicious muffins; you'll never miss the flour!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h15m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
- In large bowl, mix almond flour, baking soda, salt and cinnamon. In another large bowl, mash bananas; stir in maple syrup, eggs, vanilla and coconut oil. Pour banana mixture into almond flour mixture, and stir until just combined. Divide batter evenly among muffin cups (cups will be full).
- Bake 22 to 27 minutes or until tops turn golden brown. Cool 5 minutes. Remove from pan to cooling rack. Cool completely.
Nutrition Facts : Calories 250, Carbohydrate 15 g, Cholesterol 45 mg, Fat 3 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 8 g, TransFat 0 g
ANY KIND MUFFINS (GLUTEN FREE)
5 stars on http://www.celiac.com. Add anything you like to make them special. Blueberries, chopped banana and vanilla or chocolate chips (Live Free brand are soy free), apple pieces and cinnamon with raisins, etc. I find these keep best if I wrap them in aluminum foil while they are still slightly warm.
Provided by UmmBinat
Categories Quick Breads
Time 35m
Yield 6 large muffins, 6 serving(s)
Number Of Ingredients 12
Steps:
- * Additionally you need 1 cup of something wet (sour cream, squished banana, yogurt, applesauce, juice, etc.).
- Preheat oven to 350°F.
- The basic procedure for all muffins is mix dry ingredients.
- Then add wet ingredients to dry and beat on med. with electric mixer for 3 minutes. Should be thick batter (not dough but thicker than cake batter). Mix in fruit by hand.
- Scoop into lined muffin tins generously.
- Bake in preheated oven for about 25 minutes (until a skewer comes out clean).
GLUTEN FREE MULTIGRAIN BANANA MUFFINS
I came up with this recipe when I was looking for a simple moist gluten-free muffin with multigrain flours. I used a regular recipe and played around with it to get a tasty moist muffin that taste like regular muffins but with multigrain gluten free flours. For all purpose mix I use Gluten-Free Flour Mix Recipe #470769 but I use brown rice flour in the mix. Coconut oil lends a nice perfumy natural sweetness that I reallly love but you can use any oil or butter you like.
Provided by 3RiversCook
Categories Breakfast
Time 40m
Yield 8-9 muffins, 8-9 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Line 1/2 cup cupcake or muffin pan with lines.
- Mix mashed bananas, oil, egg and sugar in a large bowl. In a seperate medium bowl mix remaining 8 ingredients and whisk around to combine dry ingredients. Pour dry ingredients in wet and mix to combine fully.
- Fill cupcake pan about 2/3 way up and bake for 20-25 minutes or until toothpick test comes out with just a few crumbs. They are moist.
Nutrition Facts : Calories 146.4, Fat 6, SaturatedFat 4.7, Cholesterol 23.2, Sodium 144.2, Carbohydrate 23.4, Fiber 1.2, Sugar 16.2, Protein 1.5
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