Gluten-Free Banana Maple Muffins

8
Easy
Breakfast

Characteristics

Kid Approved Dairy Free Without gluten Without peanuts High Fibre Vegetarian

Nutritional Facts Per Serving

340
Calories
7 g
Protein
38 g
Carbs
5 g
fiber
Show all nutrition facts

Nutritional Facts

1 8
  • Amount For Serving % Daily Value
  • Calories 340
  • Lipides 19 g
    • Saturated fat  2 g
  • Cholesterol 50 mg
  • Sodium  100 mg
  • Carbs 38 g
    • fiber  5 g
  • Protein 7 g

Ingredients

  • gluten-free vegetable oil spray
  • 1 cup (250 mL) garbanzo and fava bean flour (see Note)
  • 1/2 cup (125 mL) brown rice flour
  • 2 tsp (10 mL) gluten-free baking powder
  • 1/2 tsp (2 mL) cinnamon
  • pinch each nutmeg and salt
  • 3 oz (90 g) pecan pieces
  • 2 ripe bananas (approx. 6-in./15-cm long)
  • 2 eggs
  • 1/4 cup (60 mL) vegetable oil
  • 1/2 cup (125 mL) maple syrup
  • 1 tsp (5 mL) vanilla extract
  • 16 pecan halves, optional

Method

  1. Preheat oven to 375°F (190°C). Grease 8 muffin tins with gluten-free vegetable spray. Set aside. In large bowl, whisk together garbanzo and fava flour, brown rice flour, baking powder, cinnamon, nutmeg and salt. Mix in pecan pieces.
  2. In food processor or blender, puree bananas, eggs, oil, maple syrup and vanilla until smooth. Pour mixture into bowl.
  3. Make a well in flour mixture. Pour in banana mixture; scraping out processor or blender. Mix until batter is just combined. Divide batter into the 8 muffin tins (each will be filled almost to top). If desired, set 2 pecan halves in the centre of each muffin.
  4. Bake 18 min., or until muffins spring back when gently pressed in centres. Cool muffins in tins 10 min. before removing from tins. Serve warm muffins with butter or nut butter.

Note: Garbanzo and fava bean flour is a combination flour available in the gluten-free flours section.

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