Sallys Wheat Free Banana Muffins Recipes

GLUTEN-FREE BANANA OATMEAL MUFFINS

Gluten-Free Banana Oatmeal Muffins image

These gluten-free banana oatmeal muffins are delicious from the oven or the freezer!

Provided by Sheri @myurbanspice

Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 11

Ingredients

1 ½ cups gluten-free flour blend (such as Namaste®)
1 cup gluten-free quick-cooking oats
¼ cup white sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 egg
1 cup milk
⅓ cup applesauce
½ teaspoon vanilla extract
1 cup mashed banana

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with parchment baking cups.
Combine flour, oats, sugar, baking powder, baking soda, and salt in a bowl.
Beat egg lightly in a large bowl. Stir in milk, applesauce, and vanilla extract. Add mashed banana and combine thoroughly. Stir flour mixture into the banana mixture until just combined. Divide batter evenly between the prepared muffin cups.
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes.

Nutrition Facts : Calories 134.3 calories, Carbohydrate 27.5 g, Cholesterol 15.3 mg, Fat 1.8 g, Fiber 3 g, Protein 3.9 g, SaturatedFat 0.5 g, Sodium 297.3 mg, Sugar 8.8 g

SALLY'S WHEAT FREE BANANA MUFFINS

Sally's Wheat Free Banana Muffins image

Make and share this Sally's Wheat Free Banana Muffins recipe from Food.com.

Provided by ayurdeva

Categories Quick Breads

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

1 1/4 cups whole spelt flour
1 1/4 cups oat flour
2 teaspoons cinnamon
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 cup butter (room temp.)
1 1/3 cups sucanat, rapidura or 1 1/3 cups brown sugar
3 large eggs, lightly beaten
3 cups mashed bananas
1 tablespoon vanilla
4 teaspoons minced lemon zest
1/2 cup chopped nuts
1/2 cup millet

Steps:

Preheat oven to 350 deg. Butter 12 extra large muffin cups (2 6-cup pans). Grate lemon zest and set aside.
Measure and mix dry ingredients (1st 6 ingreds.) and set aside.
In large bowl, combine sugar and butter. Add in eggs, banana and vanilla. Add mixed dry ingredients, stirring only enough to combine. Spoon into buttered muffin cups.
Combine lemon zest, nuts and millet and sprinkle heavily on top.
Bake aprox. 40 minutes.

Nutrition Facts : Calories 231.5, Fat 12.7, SaturatedFat 5.8, Cholesterol 73.2, Sodium 546.4, Carbohydrate 25.6, Fiber 3.7, Sugar 5.5, Protein 5.6

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