These Gluten-Free Banana-Walnut Muffins are the perfect treat for anyone looking for a delicious and healthy snack or breakfast option. Packed with the natural sweetness of bananas and the crunch of toasted walnuts, these muffins are gluten-free and full of flavor. Enjoy them fresh out of the oven or as a grab-and-go option during your busy day.
Gluten-Free Banana-Walnut Muffins
1 dozen
servingsWith fiber-filled rice flour, potassium-rich bananas, and cholesterol-fighting walnuts, these gluten-free muffins trump breakfast bars.
Muffins can be stored at room temperature for up to 1 day.
Ingredients
1 1/4 cups brown-rice flour (bobsredmill.com)
1/2 cup toasted walnuts, finely ground
1/2 cup potato starch (bobsredmill.com)
1/4 cup tapioca flour (bobsredmill.com)
1 1/2 teaspoons baking powder
1 teaspoon xanthan gum (bobsredmill.com)
1/2 teaspoon salt
2 large eggs, separated
1/2 cup safflower oil
1/2 cup packed light-brown sugar
1 1/2 cups mashed overripe bananas (3 to 4)
2 teaspoons pure vanilla extract
Directions
- Preheat oven to 350 degrees. Line a 12-cup muffin tin with baking cups. Whisk together brown-rice flour, ground walnuts, potato starch, tapioca flour, baking powder, xanthan gum, and salt. Whisk together yolks, oil, sugar, bananas, and vanilla. Fold flour mixture into banana mixture.
- Whisk whites until stiff peaks form. Working in 3 batches, fold whites into batter. Fill each baking cup with batter. Bake until light golden brown and a toothpick inserted into the centers comes out clean, 22 to 24 minutes. Let cool slightly. Turn out muffins onto a wire rack, and let cool completely.
These Gluten-Free Banana-Walnut Muffins are a perfect gluten-free treat for breakfast or a midday snack. With their moist texture and nutty flavor, they’ll satisfy your cravings without compromising on taste!
