Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
5
from 1 vote
Healthiest GF Banana Muffins
Delicious and tender healthy gluten-free and allergy-friendly banana muffins.
Prep Time
15
minutes
mins
Cook Time
25
minutes
mins
Total Time
40
minutes
mins
Course:
Breakfast, Brunch, Snack
Cuisine:
American
Keyword:
Banana muffins, breakfast, dairy-free muffins, easy muffin recipe, gluten-free muffins, Healthiest GF Banana Muffins, Low FODMAP, muffins
Servings:
12
Muffins
Calories:
163
kcal
Author:
Mary Krick
Ingredients
2
cups
Oat flour
1
tsp
Baking soda
3/4
tsp
Baking Powder ~ corn-free if needed
1/2
tsp
Cinnamon
2
tbsp
Sugar
1/4
cup
Chopped walnuts ~ optional
omit for nut-free
1
+ 1/2 cup Mashed spotted bananas ~ no spots for Low FODMAP
1/2
cup
Plain or vanilla non-dairy yogurt ~ lactose free for Low FODMAP
1/2
cup
Pure maple syrup
1/3
cup
Non-dairy milk
2
tsp
vanilla extract
Instructions
Preheat oven to 350-degrees F.
Prepare the muffin tin with cupcake holders or grease muffin tin.
In a mixing bowl combine dry ingredients and chopped nuts if adding them. Stir to combine ingredients.
Make a well in the center of the dry ingredients and add all the rest of the ingredients. Stir well to combine.
Fill the muffin tin sections 3/4 full.
If you decide to make a snack cake line the 8-inch square baking pan with parchment paper and pour in half of the batter.
Bake muffins for 25 minutes. Bake snack cake 30 minutes or until a toothpick inserted comes out clean.
Let muffins sit for 7-10 minutes before removing from pan.
Store leftovers in the refrigerator in an airtight container.
Notes
**
4 WW Points Plus per muffin
Nutrition
Serving:
1
Muffin
|
Calories:
163
kcal
|
Carbohydrates:
29
g
|
Protein:
4
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
1
g
|
Cholesterol:
1
mg
|
Sodium:
133
mg
|
Potassium:
183
mg
|
Fiber:
2
g
|
Sugar:
13
g
|
Vitamin A:
37
IU
|
Vitamin C:
1
mg
|
Calcium:
71
mg
|
Iron:
1
mg