Gluten-Free Banana Bread Muffins
These soft gluten-free banana bread muffins are the perfect morning treat. Light, tender and with a sweet maple flavor, they're a healthy version of banana bread, just in bite-sized form!
Servings 12 muffins
Preheat the oven to 375 degrees F. Grease a 12-cup muffin tin and set aside.
In a large mixing bowl, beat all wet ingredients together (including the sugar) until fully combined.
Add the dry ingredients to the banana mixture and stir to combine, until you have a nice smooth batter.
Spoon the batter into the muffin tins, filling each cup about ¾ of the way full. Top each muffin with some walnuts and gently press down so that walnuts stick as the muffins bake.
Bake in the center of a warm oven for 13 - 15 minutes, or until a cake tester inserted into the center comes out clean.
Let the muffins cool for 10 minutes on a wire rack.
Enjoy these muffins served warm, topped with vegan butter or creamy peanut butter, next to your favorite mug of morning tea or coffee.
Calories: 170kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 90mg | Potassium: 140mg | Fiber: 1g | Sugar: 8g | Vitamin A: 50IU | Vitamin C: 1.7mg | Calcium: 33mg | Iron: 0.8mg