Recipe courtesy of Cooking Channel
Gluten-Free Banana-Nut Muffins
Total:
1 hr 25 min
Active:
20 min
Yield:
12 muffins
Level:
Intermediate
Total:
1 hr 25 min
Active:
20 min
Yield:
12 muffins
Level:
Intermediate

Ingredients

  • Cooking or pan spray, for greasing
  • 1 1/4 cups toasted walnuts
  • 1/2 cup amaranth flour (certified gluten-free)
  • 1/2 cup brown rice flour (certified gluten-free)
  • 1/4 cup tapioca flour (certified gluten-free)
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon baking soda
  • 1/2 cup dark brown sugar
  • 1 cup lightly mashed ripe bananas (2 to 3 bananas)
  • 1/2 cup milk
  • 1/3 cup vegetable oil
  • 1/2 teaspoon pure vanilla extract
  • 2 large eggs, separated
  • Turbinado sugar for sprinkling, optional

Directions

1. Preheat the oven to 375 degrees F. Adjust the oven rack to the center. Line a 12-cup muffin tin with your favorite liners and lightly grease with cooking spray.

2. Finely chop the walnuts in a food processor. Set aside 3 tablespoons for garnish. 

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

4. Whisk together the bananas, milk, oil, vanilla and egg yolks in a separate medium bowl. 

5. Whip the egg whites on medium-high speed in the bowl of a large stand mixer fitted with a whisk attachment (or in a large bowl of using a hand mixer) until soft peaks form, 2 to 3 minutes. 

6. Fold the banana mixture into the nut-flour mixture until combined (don't fret if your batter has lumps, this means it isn't over-worked). Fold one third of the whipped egg whites into the batter until completely incorporated, then gently fold in the remaining egg whites until just combined (it's alright if the batter is a little streaky). 

7. Fill each liner about three-quarters full. Sprinkle with the reserved ground walnuts and turbinado sugar, if using. 

8. Bake until the muffins are golden brown and nicely cracked on the top, and a toothpick inserted in the muffins comes out clean, 28 to 30 minutes, rotating halfway through baking. Let cool in the hot muffin tin 3 minutes, then transfer to a cooling rack to cool completely.

Cook's Note

To toast the walnuts, put them in the oven at 375 degrees F until nicely toasted, about 10 minutes.

Categories:

IDEAS YOU'LL LOVE

Gluten-Free Banana Bread

Recipe courtesy of Elisabeth Hasselbeck

Gluten-Free Chocolate Devil's Food Cupcakes

Recipe courtesy of Elisabeth Hasselbeck

Gluten-Free Cherry Chocolate Chip Cookies

Recipe courtesy of Claudia Sidoti

Lemon Fonuts (Vegan and Wheat/Gluten Free)

Recipe courtesy of Waylynn Lucas|Nancy Truman

Banana Chocolate Fonuts (Wheat/Gluten Free)

Recipe courtesy of Waylynn Lucas|Nancy Truman

Gluten-Free Waffles

Recipe courtesy of Karen Morgan

Gluten-Free Chocolate Sandwich Cookies

Recipe courtesy of Molly's Eats

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Emeril's Florida

9:30am | 8:30c

Unwrapped 2.0

10am | 9c

Unwrapped 2.0

10:30am | 9:30c

Unwrapped 2.0

11am | 10c

Unwrapped 2.0

11:30am | 10:30c

Unwrapped

12pm | 11c

Unwrapped

12:30pm | 11:30c

Unwrapped

1pm | 12c

Unwrapped

1:30pm | 12:30c

Unwrapped

2pm | 1c

Unwrapped

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c

Man Fire Food

5:30pm | 4:30c

Man Fire Food

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Farmers' Market Flip

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Farmers' Market Flip

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here