Gluten-free Banana Muffins

Ahhh Sundays. If I’m not heading to the bf’s parents’ house to watch the Viking’s game, I like to spend the day doing a few things for myself, and getting ready for the week.

This morning I made Gluten-free Banana Muffins (there’s also these yummy Banana Muffins as well!). My first attempt with these didn’t go so well (or at least I didn’t think so, I posted about the bf liking them here). These, however, are delicious. And even better? You can’t tell they are gluten-free (or at least I can’t!). Mmm mmm mmm.

After my baking/kitchen cleaning extravaganza, I headed out for a walk/hike around Cedar Lake in Minneapolis.

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Can you see downtown? I just love having lakes in cities! It’s the best of both worlds :)

I say walk/hike because for most of the way around the lake you can take the road less traveled (aka a path created by foot traffic), weaving in and out between the trees, stopping at little lookouts along the way. Like this one here:

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And although I hate to see the warm weather go, I love the colors of fall. The leaves are just starting to change….

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Took me a little over an hour and half, and it was exactly what I needed. After doing some grade entering/lesson planning this morning, there’s nothing to refresh your mind like a long walk in nature.

So, here’s the recipe for the Gluten-free Banana Muffins (and hopefully another time, the recipe for the spaghetti sauce I’m making tonight!).

Enjoy!

Gluten-free Banana Muffins

(Adapted from www.quarterlifecrisiscuisine.com) 

Ingredients:

3/4 cup oat flour (oats blended into a flour)

1/4 cup all purpose gluten free flour (I used Bob’s Red Mill)

2 eggs

2 TBSP coconut oil, melted

2 ripe bananas, mashed

1/4 cup maple syrup (I use the real stuff, from MN of course!)

1 tsp vanilla extract

3/4 tsp baking soda

3/4 tsp baking powder

1/2 tsp salt

1 tsp cinnamon

1/4 tsp nutmeg

1/2 cup walnuts, chopped (optional)

chocolate chips (optional)

Directions: 

1) Preheat oven to 350 degrees. If not using non-stick, grease muffin tins or use liners

2) Combine all dry ingredients (except walnuts) into large mixing bowl

3) Combine eggs, vanilla extract, mashed bananas, coconut oil, maple syrup in small mixing bowl

4) Slowly incorporate wet ingredients into dry until just combined (careful not to over mix!)

5) Fold in chopped walnuts (can also add in some chocolate chips if you like them sweet and chocolatey!)

6) Fill muffin tins approximately half way up with batter

5) Bake for 20-25 minutes, or until inserted toothpick comes out clean

6) Enjoy!

gluten-free banana muffins

Gluten-free Banana Muffins
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Delicious gluten-free banana muffins. Perfect for a healthy breakfast or snack!
Ingredients
  • ¾ cup oat flour (oats blended into a flour)
  • ¼ cup all purpose gluten free flour (I used Bob's Red Mill)
  • 2 eggs
  • 2 TBSP coconut oil, melted
  • 2 ripe bananas, mashed
  • ¼ cup maple syrup (I use the real stuff, from MN of course!)
  • 1 tsp vanilla extract
  • ¾ tsp baking soda
  • ¾ tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ½ cup walnuts, chopped (optional)
  • chocolate chips (optional)
Instructions
  1. Preheat oven to 350 degrees. If not using non-stick, grease muffin tins or use liners
  2. Combine all dry ingredients (except walnuts) into large mixing bowl
  3. Combine eggs, vanilla extract, mashed bananas, coconut oil, maple syrup in small mixing bowl
  4. Slowly incorporate wet ingredients into dry until just combined (careful not to over mix!)
  5. Fold in chopped walnuts
  6. Fill muffin tins approximately half way up with batter
  7. Bake for 20-25 minutes, or until inserted toothpick comes out clean

Trackbacks

  1. […] the word I’m looking for!). Of course I prefer the sunny, crisp, beautiful fall days (especially this one pictured here!). Due to this week’s weather however, I’ve been fantasizing about living in Australia, […]

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