Gluten Free Banana Walnut Chia Muffins Recipes

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.

GLUTEN-FREE BANANA WALNUT CHIA MUFFINS

Gluten-Free Banana Walnut Chia Muffins image

This is my favorite gluten-free muffin recipe, very healthy and delicious! Can have as a snack or for a quick and easy breakfast.

Provided by bella's baking

Categories Banana Muffins

Time 52m

Yield 12

Number Of Ingredients 13

Ingredients

⅓ cup water
1 tablespoon chia seeds
1 ¾ cups gluten-free all purpose baking flour
¾ cup coconut sugar
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ cup plain fat-free yogurt
¼ cup vegetable oil
1 large egg
1 teaspoon vanilla extract
1 cup mashed ripe bananas
¾ cup chopped walnuts

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
Mix water and chia seeds together in a small bowl; set aside until chia seed gel is thickened, about 10 minutes.
Combine flour, coconut sugar, baking soda, baking powder, and salt together in a bowl. Whisk chia gel, yogurt, oil, egg, and vanilla extract together in a separate bowl; stir into flour mixture just until batter is moistened. Fold bananas and walnuts into batter. Fill muffin cups 2/3-full with batter.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 22 to 25 minutes. Cool muffins for 5 minutes in the tin before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 220.9 calories, Carbohydrate 30 g, Cholesterol 15.7 mg, Fat 10.8 g, Fiber 3.2 g, Protein 4.4 g, SaturatedFat 1.3 g, Sodium 257.1 mg, Sugar 12.6 g

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