Gluten-Free Banana Muffins
A great grab-n-go gluten-free breakfast.
Quick Facts
- Prep Time: 00:15
- Bake Time: 20 to 25 minutes
- Yield: 12 to 14 muffins
Ingredients
- 1-1/4 cups Gluten-Free Flour Mix
- 3/4 cup millet OR sorghum flour
- 1 teaspoon ground cinnamon
- 2 teaspoons Argo® Baking Powder
- 1/4 teaspoon salt
- 1-1/2 cups mashed very ripe bananas
- 3/4 cup brown sugar
- 3 eggs
- 1/2 cup corn oil
- 1 teaspoon pure vanilla extract
- 1/2 cup chopped pecans OR walnuts (optional)
Directions
- Preheat oven to 400°F. Grease 12 standard muffin wells or line with paper baking cups.
- Whisk together flours, cinnamon, baking powder and salt in a medium mixing bowl. Set aside.
- Combine mashed bananas, brown sugar, eggs, oil and vanilla in a separate large bowl. Add flour mixture and stir until flour is moistened. Fold in nuts, if desired.
- Portion batter into prepared muffins cups, filling each almost full.
- Bake 20 to 25 minutes or until a wooden pick inserted in the center comes out clean. Transfer muffins to a wire rack to cool.
