gluten free banana carrot nut muffins
This recipe came about since I wanted something more than a banana muffin. The grated carrot adds a new level to the taste. The flour mix you use is up to the user I use my mix (potato starch, tapioca flour, rice flour, sorghum and millet). if your flour mix has xantham in it just omit it from recipe.Enjoy
prep time
10 Min
cook time
20 Min
method
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yield
12 serving(s)
Ingredients
- 3-4 - bananas, smashed
- 1/3 cup butter, melted
- 3/4 cup cane sugar
- 1 teaspoon vanilla
- 1 - egg, beaten
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 1/2 cups flour mix
- 3/4 teaspoon xantham gum
- 1/2 cup carrots, grated
- 1/2 cup walnuts, chopped
- 1 pinch salt
How To Make gluten free banana carrot nut muffins
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Step 1No need for a mixer for this recipe. Preheat oven to 350. Sft flour mix and xantham together. Grate carrot either using a food processor or hand grater. Mash bananas in a large bowl.
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Step 2With wooden spoon, mix butter into the mashed bananas. Mix in sugar, egg, cinnamon, and vanilla. Sprinkle baking soda and salt over the mixture and mix in.
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Step 3Add flour and xantham until just incorporated. Fold in chopped walnuts. Pour batter into pre-greased muffin pans filling 3/4 full. Bake 20-25 minutes checking after 20 minutes for doneness by inserting toothpick in center of a muffin. If it comes out clean its done. Cool on rack.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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