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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (59g) Recipe makes 24 servings The following items or measurements are not included below: 1/4 teaspoon vanilla beans |
||
| Calories 205 | ||
| Calories from Fat 88 | (42%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.8g | 15% | |
| Saturated Fat 1.0g | 4% | |
| Monounsaturated Fat 2.7g | ||
| Polyunsaturated Fat 5.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 74mg | 3% | |
| Potassium 271mg | 7% | |
| Total Carbohydrate 25.5g | 8% | |
| Dietary Fiber 4.4g | 17% | |
| Sugars 9.7g | ||
| Protein 6.3g | 12% | |
Wheat Free, Dairy Free Banana Walnut Almond Muffins
SERVES 24 , 24 muffins
Ingredients
- 2 cups brown rice flour
- 1 cup walnut meal
- 1 cup almond meal
- 1 cup soy flour
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 4 teaspoons baking powder
- 1 cup sugar
- 1/4 teaspoon real vanilla bean or 1 teaspoon vanilla extract
- 1 1/2 cups flax seeds
- 4 egg whites
- 1 cup ripe banana (2-3)
- 1/2 cup chopped prune (any dried fruit, nut) (optional)
- olive oil, for greasing pan
Directions
1
Preheat oven to 325.2
Mix first (7) ingredients, set aside.3
Mix sugar, vanilla bean, flax meal with mixer.4
Add egg whites, mix.5
Add banana, mix.6
Add dry ingredients from step 1, mix inches.7
stir in dried fruits, etc.8
grease pans lightly.9
spoon batter into muffin pans.10
bake 40 minutes.
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- Dietary > Free of... > Lactose-free
Featured Reviews for This Recipe
From: Chef Lulubelle in New Brunswick, Canada
On Nov 6, 2008
Tried this recipe but no way could spoon it into muffin cups...it was just powder, where is the liquid? Really disappointed.
From: 978028
On Oct 4, 2008
I was shocked how well these turned out (with all of the dry ingredients). This was my first scratch GF/DF recipe. I was amazed at how great these TASTED!! The texture was pretty dense (which is to be expected). But they are very healthy and filling! I did some modifying and cooked them a bit less as they came out quite hard at 40 min. I also reduce the recipe to 18 muffins (vs. 24). I'm definitely going to make this one again. Even the kids like them
From: Cas
On Nov 7, 2007
I cheated badly with this recipe and it still came out great!! It's a very forgiving recipe. I only had g/f plain flour and almond meal, and had to mix and match the quantities because I was running low on some ingredients. The kids now call these their recess banana sultana muffins, as we have a nut free policy so had to leave those out. Thanks for the recipe, the almond meal I think made it hold together much better than other g/f baked goods. LUVD IT!
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