These Gluten-Free Banana Nut Muffins are moist and delicious. Russ requested chocolate chips, but those are totally optional. You just don't say no to chocolate, especially after a hurricane weekend.
If you're reading this post from Florida, I hope you are safe, and beginning to bring your life back to a sense of normalcy. If you're reading from afar, thank you for all the well wishes, prayers, and positive thoughts.
After spending a week working long hours and prepping for Irma's arrival, then hunkering down for the weekend, then a day cleaning up, I was finally ready to get back in the kitchen. Thank goodness I am one of the lucky people with power.
Our roads are still a mess for driving, so I was limited to what was currently on hand in the kitchen. Russ's over-ripe bananas inspired me to make these Gluten-Free Banana Nut Muffins. Inspired Taste's Guilt-Free Healthy Banana Bread Recipe was the inspiration behind my version. Yes, I included chocolate chips, but only a half cup between a dozen muffins. You could also substitute Enjoy Life Chocolate Chips, which are sugar-free and dairy-free.
How to Prepare Gluten-free Banana Nut Muffins:
First, preheat your oven to 350ºF. In a medium mixing bowl, whisk together the garbanzo bean flour (I like Bob's Red Mill.), baking soda, salt, cinnamon, and nutmeg. In a second mixing bowl, mash two very ripe bananas. Add the extra virgin olive oil, honey, coconut palm sugar, eggs, and vanilla. Whisk together until ingredients are well incorporated. Add the flour mixture, half at a time, and mix until thoroughly combined. Fold in the walnuts and chocolate chips.
Line a standard size muffin pan with twelve muffin cups. Fill each cup two-thirds full. Bake for approximately eighteen to twenty minutes. Check for doneness by inserting a toothpick in the center of a muffin. Toothpick should be clean when removed when the muffins are done.
Cool slightly before eating. Store in an airtight container in the fridge for up to a week.
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Gluten-Free Banana Nut Muffins
These Gluten-Free Banana Nut Muffins are moist and delicious. Guy approved with the chocolate chips!
Ingredients
- 1 ½ cups garbanzo bean flour
- 1 teaspoon baking soda
- ½ teaspoon Himalayan pink salt
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- 2 large very ripe bananas
- 3 tablespoons extra virgin olive oil
- 3 tablespoons honey
- ¼ cup coconut palm sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts
- ½ cup chocolate chips
Instructions
- First, preheat your oven to 350ºF. In a medium mixing bowl, whisk together the garbanzo bean flour, baking soda, salt, cinnamon, and nutmeg.
- In a second mixing bowl, mash two bananas. Add the extra virgin olive oil, honey, coconut palm sugar, eggs, and vanilla. Whisk together until ingredients are well incorporated.
- Add the flour mixture, half at a time, and mix until thoroughly combined. Fold in the walnuts and chocolate chips.
- Line a standard size muffin pan with 12 muffin cups. Fill each cup ⅔ full. Bake for 20 minutes.
- Check for doneness by inserting a toothpick in the center of a muffin. Toothpick should be clean when removed when muffins are done.
- Cool slightly before eating. Store in an airtight container in the fridge for up to a week.
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 208Total Fat 10gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 7gCholesterol 31mgSodium 190mgCarbohydrates 26gFiber 3gSugar 17gProtein 5g
Note: Nutritional information is an approximation. Different brands and/or quantities will change the nutrition profile.
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