Description
These muffins are great for a snack or a breakfast treat.
Ingredients
- 4 ripe Bananas
- 1 Egg
- 1/2 cup Canola Oil or Vegetable Oil
- 1 tsp Vanilla Extract (Affiliate Link)
- 2 cups of Gluten-free All-Purpose Flour
- 1 tsp baking soda
- 1 tsp cinnamon (Affiliate Link)
- 1/2 tsp salt
- 1/4 cup of Walnut
- 1/4 - 1/2 cup of Coconut (unsweetened)
- 1 Tbsp Flaxseed
Instructions
- n a mixer (Affiliate Link), add bananas and mix up until mashed. Then add egg, oil, and vanilla.
- In another bowl, mix gluten-free flour, baking soda, cinnamon (Affiliate Link), and salt set aside.
- Then slowly add the already mixed gluten-free flour mixture to the mixer (Affiliate Link). It should absorb the liquid and be ready for the featured ingredients. If you go too fast, it will make a flour cloud in your kitchen.
- Next, I added walnut, coconut, and flax seeds and mix on the low setting.
- Now, add cupcake liners to one tray, making sure there is only one-liner in each tray. They do stick together. I used the unbleached cupcake liners.
- Now, it's time to add the batter to the muffin pan. 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 them out of the pan and let them cool completely. Be careful, as the pan is hot. Be sure to use oven mitts.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: muffin
- Method: oven baked
- Cuisine: american
Nutrition
- Serving Size: 1 cupcake
- Calories: 208.03 kcal
- Sugar: 5.68 g
- Sodium: 182.07 mg
- Fat: 11.53 g
- Saturated Fat: 1.6 g
- Trans Fat: 0.04 g
- Carbohydrates: 25.67 g
- Fiber: 3.76 g
- Protein: 3.31 g
- Cholesterol: 13.33 mg