Gluten Free Banana Carrot Nut Muffins Recipes

GLUTEN-FREE BANANA NUT MUFFINS

Gluten-Free Banana Nut Muffins image

You don't have to be gluten-intolerant to appreciate the sweet flavor of grains and bananas in these delectable muffins. -gingerlemongirl, Tasteofhome.com Community

Provided by Taste of Home

Time 40m

Yield 1 dozen.

Number Of Ingredients 14

Ingredients

1-1/2 cups mashed ripe bananas (2 to 3 medium)
2/3 cup sugar
2 eggs
1/4 cup fat-free plain yogurt
2 tablespoons plus 1-1/2 teaspoons canola oil
1 teaspoon vanilla extract
1/2 cup millet flour
1/2 cup sorghum flour
1/2 cup tapioca flour
1 tablespoon ground flaxseed
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon xanthan gum
1/3 cup chopped walnuts

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.

Nutrition Facts : Calories 191 calories, Fat 6g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 135mg sodium, Carbohydrate 32g carbohydrate (15g sugars, Fiber 2g fiber), Protein 4g protein.

JUMBO BANANA-CARROT MUFFINS

Jumbo Banana-Carrot Muffins image

-Julye Byrd, Azle, Texas

Provided by Taste of Home

Time 50m

Yield 9 jumbo muffins.

Number Of Ingredients 13

Ingredients

1-1/2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 large eggs, separated
1 tablespoon honey
1/4 teaspoon grated orange zest
2 medium ripe bananas, mashed
1 cup shredded carrots
1/2 cup unsweetened applesauce

Steps:

In a large bowl, combine the first seven ingredients. In another bowl, beat egg yolks until light and lemon-colored. Beat in honey and orange zest. Stir into dry ingredients just until moistened. Fold in the bananas, carrots and applesauce. , In a small bowl, beat egg whites on high speed until stiff peaks form; fold into batter a third at a time. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 200 calories, Fat 1g fat (0 saturated fat), Cholesterol 47mg cholesterol, Sodium 335mg sodium, Carbohydrate 44g carbohydrate (25g sugars, Fiber 2g fiber), Protein 4g protein.

GLUTEN FREE BANANA CARROT NUT MUFFINS

Gluten free Banana Carrot Nut Muffins image

This recipe came about since I wanted something more than a banana muffin. The grated carrot adds a new level to the taste. The flour mix you use is up to the user I use my mix (potato starch, tapioca flour, rice flour, sorghum and millet). if your flour mix has xantham in it just omit it from recipe.Enjoy

Provided by Doris Kinney

Categories Muffins

Time 30m

Number Of Ingredients 12

Ingredients

3-4 bananas, smashed
1/3 c butter, melted
3/4 c cane sugar
1 tsp vanilla
1 egg, beaten
1 tsp cinnamon
1 tsp baking soda
1 1/2 c flour mix
3/4 tsp xantham gum
1/2 c carrots, grated
1/2 c walnuts, chopped
1 pinch salt

Steps:

1. No need for a mixer for this recipe. Preheat oven to 350. Sft flour mix and xantham together. Grate carrot either using a food processor or hand grater. Mash bananas in a large bowl.
2. With wooden spoon, mix butter into the mashed bananas. Mix in sugar, egg, cinnamon, and vanilla. Sprinkle baking soda and salt over the mixture and mix in.
3. Add flour and xantham until just incorporated. Fold in chopped walnuts. Pour batter into pre-greased muffin pans filling 3/4 full. Bake 20-25 minutes checking after 20 minutes for doneness by inserting toothpick in center of a muffin. If it comes out clean its done. Cool on rack.

GLUTEN-FREE BANANA WALNUT MUFFINS

Gluten-Free Banana Walnut Muffins image

"I've been cooking gluten-free since 2003, when my husband was diagnosed with celiac disease. Over the years, I've managed to perfect some recipes so that when family and friends join us, they can't tell they're eating gluten-free. This is one of those recipes...and excellent!" -Trish Pannell, College Station, Texas

Provided by Taste of Home

Time 40m

Yield 16 muffins.

Number Of Ingredients 13

Ingredients

1 cup mashed ripe bananas (2 medium)
3/4 cup sugar
2 eggs
1/2 cup unsweetened applesauce
1/4 cup canola oil
1/4 cup orange juice
1 teaspoon vanilla extract
1-1/2 cups gluten-free all-purpose baking flour
3/4 teaspoon baking soda
3/4 teaspoon xanthan gum
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/3 cup finely chopped walnuts

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.

Nutrition Facts : Calories 148 calories, Fat 6g fat (1g saturated fat), Cholesterol 26mg cholesterol, Sodium 143mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 2g fiber), Protein 2g protein.

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