Gluten Free Multigrain Banana Muffins Recipes

MULTI-GRAIN BANANA MUFFINS (LOW FAT, TOO!)

Multi-Grain Banana Muffins (Low Fat, Too!) image

I adapted a banana muffin recipe to include healthier grains, less oil, less sugar and more spice. They don't taste low-fat or healthy--just like good, homemade banana muffins.

Provided by anaisfern

Categories Quick Breads

Time 40m

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

1 1/4 cups whole wheat pastry flour
1/4 oat bran
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/4 cup oats
1/4 cup buttermilk
1 1/2 cups mashed bananas (use very ripe fruit)
1 egg
1/4 cup vegetable oil
1/3 cup sugar
1 teaspoon vanilla
2 teaspoons cinnamon
1/4 teaspoon nutmeg

Steps:

Preheat the oven to 350 degrees.
Combine the oats and buttermilk in a small bowl; let these sit while you prepare the other ingredients.
Mix the dry ingredients (including the cinnamon and nutmeg) together in a medium mixing bowl.
Mash the banana until it's nearly smooth--measure once the fruit is mashed, of course.
Add the egg, oil, sugar, and vanilla.
After stirring those together, add in the oat-buttermilk mixture.
Add the wet ingredients into the dry, stirring just until the dry ingredients are absorbed and no large lumps remain.
Refrain from over-mixing.
Grease twelve muffin cups.
Spoon the batter in, filling the cups evenly to about 2/3 or 3/4 full.
Bake 25-30 minutes, until the top is slightly springy when gently pushed with a finger.

GLUTEN FREE MULTIGRAIN BANANA MUFFINS

Gluten Free Multigrain Banana Muffins image

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

Ingredients

2 bananas, mashed
3 tablespoons butter or 3 tablespoons vegetable oil
1 egg
1/2 cup sugar
1/3 cup almond flour
1/3 cup gluten-free rice flour mix
1/3 cup sorghum flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg

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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