Gluten-Free Banana Nut Muffins

Votes: 5

Time: 1 hour 25 minutes
Complexity: average
Quantity: 12 muffins

A step-by-step recipe for making gluten-free banana-nut muffins.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.25 cups toasted walnuts
0.5 tbsp. amaranth flour
0.5 cup brown rice flour
0.25 cup tapioca flour
1 teaspoon baking powder
0.5 tsp ground cinnamon
0.5 tsp fine salt
0.25 tsp baking soda
0.5 cup brown sugar
1 cup lightly mashed ripe bananas (2-3 bananas)
0.5 cups of milk
0.33 cups vegetable oil
0.5 tsp vanilla extract
2 large eggs, yolks and whites separately
Turbinado sugar for sprinkling, optional
Non-stick cooking spray

Ingredient Substitution Suggestions

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Recipes with similar ingredients: rice flour, tapioca, bananas, walnuts, eggs, milk, vanilla extract, brown sugar, cinnamon

Cooking the dish according to the recipe:

Preheat oven to 375°F (190°C). Position a rack in the center of the oven. Line a 12-cup muffin tin with liners and lightly spray with nonstick cooking spray.
Finely chop the walnuts in a food processor. Set aside 3 tablespoons for garnishing the finished dish.

Combine the remaining walnuts, amaranth flour, brown rice flour, tapioca flour, baking powder, cinnamon, salt, and baking soda in a large bowl. Add the sugar and mix with your hands.

In a separate bowl, combine bananas, milk, oil, vanilla, and egg yolks.
Beat the egg whites with a mixer on medium speed until soft peaks form, 2 to 3 minutes.
Add the banana mixture to the nut mixture and stir (don't worry if the dough breaks into pieces, it means it hasn't been mixed too much).

Fold a third of the beaten egg whites into the batter, then carefully fold in the remaining egg whites, mixing lightly (it's good if there are layers left in the batter).
Fill each mold about three-quarters full. Sprinkle with reserved walnuts and turbinado sugar, if using.
Bake for 28-30 minutes, until the muffins are golden brown and slightly cracked on top. Rotate the pan halfway through baking. A toothpick inserted into the muffin should come out clean. Let cool in the pan for 3 minutes, then remove to cool completely.

Banana Nut Recipe Gluten free muffin with an apple.

Note

To roast walnuts, place them in the oven at 190°C, until lightly toasted, about 10 minutes.