Description
Gluten-free banana nut muffins perfect for a quick breakfast.
Ingredients
Scale
- 2 cups gluten-free flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup chopped walnuts
- 3 ripe bananas, mashed
- 1/2 cup sugar
- 1/4 cup melted butter
- 1 egg
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a muffin tin.
- Mix gluten-free flour, baking soda, and salt in a bowl.
- Stir in walnuts.
- In another bowl, mix mashed bananas, sugar, melted butter, egg, and vanilla.
- Combine wet and dry ingredients. Stir until just blended.
- Pour batter into muffin tin, filling each cup 2/3 full.
- Bake for 20–25 minutes or until a toothpick comes out clean.
- Cool for 5 minutes before serving.
Notes
- Use very ripe bananas for best flavor.
- Store in an airtight container for up to 3 days.
- Freeze extra muffins for later use.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg