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5
from 1 vote
Whole-Grain Gluten-Free Banana Muffins
Whole-Grain Gluten-Free Banana Muffins are dairy-free, have no refined sugar, and are still moist and delicious!
Prep Time
15
minutes
mins
Cook Time
17
minutes
mins
Total Time
32
minutes
mins
Course:
Breakfast
Cuisine:
American
Diet:
Gluten Free
Servings:
12
muffins
Calories:
178
kcal
Author:
Katie Olesen
Ingredients
Dry Ingredients
1 ½
cups
whole grain gluten free flour blend
212 grams, see notes
¼
cup
flax meal
1
teaspoon
baking powder
1
teaspoon
baking soda
1
teaspoon
cinnamon
½
teaspoon
salt
¼
teaspoon
xanthan gum
⅛
teaspoon
nutmeg
optional
Wet Ingredients
1
cup
mashed banana
about 3 small
½
cup
maple syrup
¼
cup
coconut oil
melted
2
eggs
1
teaspoon
vanilla
Instructions
Heat oven to 375°F. Grease standard 12-cup muffin tin.
Mix the dry ingredients together.
In a separate bowl, blend the wet ingredients.
Combine the wet mixture with the dry and mix well.
Scoop ¼ cup batter into each muffin tin. Bake for 15-17 min.
Notes
Whole-Grain Gluten-Free Flour Blend:
350 g Brown rice flour
350 g Sorghum flour
180 g Potato Starch
120 g Tapioca flour
Mix well in a large container. Makes enough for several batches of muffins.
Nutrition
Calories:
178
kcal