Gluten-Free Banana Nut Muffin
Start your morning with these moist and flavorful Gluten-Free Banana Nut Muffins, a wholesome treat that's perfect for breakfast or snack time! Made with ripe bananas, chopped walnuts, and a hint of cinnamon, these muffins are delightfully sweet, nutty, and aromatic. The use of gluten-free all-purpose flour ensures they’re safe for gluten-sensitive diets, while the combination of brown sugar and vanilla extract creates a rich, comforting sweetness. With just 15 minutes of prep and 25 minutes of baking, you'll have 12 soft and satisfying muffins to enjoy. Serve them warm or at room temperature for an irresistible gluten-free treat the whole family will love. Keywords: gluten-free banana nut muffins, easy gluten-free baking, banana walnut recipe.
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Recipe Information
Ingredients
- 3 large Ripe bananas
- 80 grams Unsalted butter
- 100 grams Brown sugar
- 1 teaspoon Vanilla extract
- 200 grams Gluten-free all-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Cinnamon powder
- 1 large Egg
- 100 grams Chopped walnuts
- 60 milliliters Milk
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease with butter or cooking spray.
In a large mixing bowl, peel and mash the bananas until smooth.
Melt the unsalted butter in a microwave or small saucepan and add it to the mashed bananas. Stir until combined.
Mix in the brown sugar, vanilla extract, and egg until smooth.
In a separate bowl, whisk together the gluten-free all-purpose flour, baking soda, salt, and cinnamon powder.
Add the dry ingredients to the banana mixture and mix gently. Do not overmix.
Stir in the milk until the batter reaches a smooth consistency.
Gently fold in the chopped walnuts, ensuring they are evenly distributed throughout the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy your gluten-free banana nut muffins!
Nutrition Facts
Calories |
2874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.8 g | 189% | |
| Saturated Fat | 49.6 g | 248% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 402 mg | 134% | |
| Sodium | 2620 mg | 114% | |
| Total Carbohydrate | 386.8 g | 141% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 154.4 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 337 mg | 26% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 2213 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
