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GF-DF Banana Bread Muffins
A delicious recipe prepared by
betsywatters
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Nutrition Facts
| Serving Size | 1 muffin | ||
|---|---|---|---|
| Number of Servings | 12 | ||
| Amount Per Serving | |||
| Calories | 208 | ||
| Calories from Fat | 130 | ||
| % Daily Value* | |||
| Total Fat | 14.5 g | 22 % | |
| Saturated Fat | 1.7 g | 9 % | |
| Trans Fat | 0 g | ||
| Polyunsaturated Fat | 0 g | ||
| Monounsaturated Fat | 1.0 g | ||
| Cholesterol | 70 mg | 24 % | |
| Sodium | 250 mg | 11 % | |
| Potassium | 190 mg | 6 % | |
| Total Carbohydrate | 16 g | 5 % | |
| Dietary Fiber | 3 g | 13 % | |
| Sugars | 8 g | ||
| Other Carbs | 0 g | ||
| Protein | 7.0 g | 14 % | |
| Vitamin A | 2 % | ||
| Vitamin C | 5 % | ||
| Calcium | 4 % | ||
| Iron | 3 % | ||
| Vitamin D | 2 % | ||
| Vitamin E | 1 % | ||
| Vitamin K | 4 % | ||
| Thiamin | 2 % | ||
| Riboflavin | 8 % | ||
| Niacin | 2 % | ||
| Vitamin B6 | 10 % | ||
| Folic Acid | 0 % | ||
| Vitamin B12 | 3 % | ||
| Biotin | 0 % | ||
| Pantothenic Acid | 4 % | ||
| Phosphorus | 7 % | ||
| Iodine | 0 % | ||
| Magnesium | 4 % | ||
| Zinc | 2 % | ||
| Selenium | 7 % | ||
| Copper | 0 % | ||
| Manganese | 10 % | ||
| Chromium | 0 % | ||
| Molybdenum | 0 % | ||
| * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |||
List of Ingredients
- 8 servings of Blanched Almond Flour
- 2 servings of Spices, cinnamon, ground (1 tsp)
- 1 serving of BAKING SODA
- 1 serving of Leavening agents, baking powder, low-sodium (1 tsp)
- 4 servings of Sea Salt
- 1.5 servings of Chopped Pecans
- 4 servings of Banana
- 2 servings of Honey (1 tbsp)
- 4 servings of Egg
- 1 serving of Vanilla extract (1 tsp)
Recipe Description
Gluten-free & Dairy-free Banana Bread Muffins
Ingredients
- 2 cups almond flour
- 2 tsp cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2/3 cup chopped nuts (I used pecans)
- 4 really ripe bananas (mashed well)
- 2 tbsp local honey
- 4 eggs
- 1 tsp vanilla extract
Directions
- Preheat oven to 375 degrees F.
- Sift the dry ingredients together in a large bowl.
- In a separate bowl, add the mashed bananas, eggs, honey, and vanilla and mix well.
- Make a well in the dry ingredients and pour in the wet ingredients. Stir until combined. Normally with breads or muffin recipes, you don’t want to overmix, but since there’s no gluten here, mix to your heart’s content. The muffins won’t get gummy or icky.
- Fill greased muffin tins, baking cups, mini-loaf pans or big loaf pans about 3/4 full. Bake muffins for 23-25 minutes and loaves for 30 minutes, or until a toothpick inserted in the center comes out clean.
Latest Eaters
-
kelley1971 ate this food 48 days ago
-
betsywatters ate this food Friday, December 2
-
betsywatters ate this food Thursday, December 1
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