Gluten Free Banana Walnut Muffin recipe

Whenever my bananas are ripe, I like to make different dessert dishes.  This one was my favorite so far.  Gluten-Free Banana Walnut Muffin.  My son had friends over, so I decided to make this one as an alternative to brownies.  It was delicious, and they were all gone.

Note: since this is gluten-free, it will make only 12 cupcakes. You also may have a little more left. You can distribute the amount in the different cupcakes or discard it.

Ingredients:

3-4 ripe Bananas
1 Egg
1/2 cup Canola Oil or Vegetable Oil
1 tsp Vanilla Extract
2 cups of Gluten-free All Purpose Flour (I used the Wegmans brand)
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/4 cup of Walnut
1/4 – 1/2 cup of Coconut (unsweetened) 
1 Tbsp Flax seed

Directions:

Preheat oven to 350 degrees.

Then mix bananas first break them up until mashed. Then add egg, oil, and vanilla.

In a separate bowl mix flour and baking soda, cinnamon, and salt.

Then, mix on low, walnut, coconut, and flax seed.

Add cupcake liners to one tray.

Use a larger ice scooper and scoop out enough to fill a cupcake area 3/4 full.

Place in oven and cook for 25 to 40 minutes.

Take out and remove from the pan and let cool completely.

Here is the recipe to print:

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