If you’re allergic to gluten or are trying to cut down on carbs, this banana muffins recipe is for you! It tastes just like a normal muffin so you can still enjoy it without any reservations.
How To Make Gluten-Free Banana Muffins
Prep:
10 mins
Cook:
20 mins
Total:
30 mins
Ingredients
- 1/2 cup butter
- 1/2 cup brown sugar
- 1 tsp vanilla
- 2 eggs
- 1/4 cup sour cream
- 1 cup bananas, mashed
- 1/2 cup potato flour
- 1/4 cup low fat soy flour
- 1/4 tsp salt
- 2 tsp baking powder
- 3/4 cup brown rice flour
Instructions
-
Preheat oven to 400 degrees.
-
Cream butter, sugar and vanilla until light and fluffy.
-
Add eggs one at a time, beating well after each one.
-
Add sour cream and bananas. Mix well.
-
Sift the dry ingredients and add to the mixture.
-
Pour into non-stick muffins tins until 3/4 full and bake for 15-20 minutes.
-
Let cool and serve.
Nutrition
- Sugar: 7g
- :
- Calcium: 48mg
- Calories: 130kcal
- Carbohydrates: 16g
- Cholesterol: 33mg
- Fat: 7g
- Fiber: 1g
- Iron: 1mg
- Potassium: 129mg
- Protein: 2g
- Saturated Fat: 4g
- Sodium: 101mg
- Vitamin A: 209IU
- Vitamin C: 1mg
Share your thoughts on this delicious Gluten-Free Banana Muffins Recipe in the Baking and Desserts forum section and let us know if you have any tips or variations to make them even better!
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