Gluten free banana walnut muffins

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    Gluten free banana walnut muffins

    Gluten free banana walnut muffins

    (5)
    40min


    1 person made this

    About this recipe: This is my favourite gluten free muffin recipe. I like to add chia seeds to make them more filling. Mashed banana and coconut sugar add lots of natural sweetness without the need for refined sugar.

    Ingredients
    Makes: 12 muffins

    • 80ml water
    • 1 tablespoon chia seeds
    • 240g gluten free plain white flour
    • 110g coconut sugar
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 115g plain fat free yogurt
    • 60ml vegetable oil
    • 1 large egg
    • 1 teaspoon vanilla extract
    • 225g mashed ripe bananas
    • 90g chopped walnuts

    Method
    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Preheat oven to 180 C / Gas 4. Grease a 12- hole muffin tin or line with paper cases.
    2. Mix water and chia seeds together in a small bowl; set aside until thickened, about 10 minutes.
    3. Combine flour, coconut sugar, bicarbonate of soda, baking powder and salt together in a bowl. Whisk chia seed mixture, yogurt, oil, egg and vanilla extract together in a separate bowl; stir into flour mixture until just combined. Fold bananas and walnuts into muffin mixture; spoon into paper cases.
    4. Bake in the preheated oven until a toothpick inserted in the centre comes out clean, 22 to 25 minutes. Cool muffins for 5 minutes in the tin before transferring to a wire rack to cool completely.
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    Reviews & ratings
    Average global rating:
    (5)

    Reviews in English (5)

    by
    1

    Made as written. Excellent muffins. Don't change any of the ingredients; perfect as is. Time to bake was about 32 minutes. Top with a walnut before baking, yum.  -  19 Dec 2015  (Review from Allrecipes US | Canada)

    by
    0

    Best texture for gluten free muffin!  -  08 Apr 2017  (Review from Allrecipes US | Canada)

    by
    0

    These were good! They raised well, too! I added fresh blueberries (that needed to be eaten) and substituted 3/4 cup of the flour for quinoa flour, for added nutrition. The remaining 1 cup of flour, I used Bob's Red Mill 1 to 1 baking flour (which has xanthan gum in it).  -  07 Feb 2017  (Review from Allrecipes US | Canada)

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