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.
3-4 ripe Bananas
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
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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