Gluten And Wheat Free Banana Honey Muffins Recipes

GLUTEN-FREE BANANA-NUT BUCKWHEAT MUFFINS

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.

GLUTEN AND WHEAT FREE BANANA HONEY MUFFINS

Steps:

• Preheat oven to 180c (350f) or 160c (320f) for fan forced. Lightly grease muffin pan (I use 1/3 cup muffin pan).
• Sift flours, bicarb, baking soda, xantham gum and salt together, set aside.
• In a separate large mixing bowl, mash banana (I use a fork to mash and mix throughout this recipe), add egg, canola oil, honey, butter and sugars, mix well.
• Add dry ingredients to wet ingredients, mix until well combined.
• Spoon into prepared muffin pan, bake for 20mins.
• Cool on cooling rack.
• Serve warm or cool, with or without butter.

WHOLE WHEAT HONEY BANANA MUFFINS

Steps:

• Stir together dry ingredients.
• Beat oil and honey together; add eggs and beat well.
• Add bananas and beat to combine.
• Add dry ingredients to wet, alternating with hot water; mix well after each addition.
• Spoon batter into 24 greased muffin cups; bake at 325 degrees for 15 minutes, or until muffins are golden brown and test done.
• Remove from oven and cool on rack.