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Gluten-free banana muffins recipe Photo by Roberto Caruso
This recipe for banana muffins was submitted to us by a reader, and we couldn't get enough. These muffins are gluten-free and enhanced with sunflower seeds.
1 cup gluten-free oat flour
1 cup ground flax meal
3/4 cup coconut flour
1/2 cup yellow cornmeal
1/4 cup toasted sunflower seeds
2 tsp baking powder
1 tsp baking soda
1 cup Hellmann's mayonnaise
1 cup granulated sugar
2 large bananas, mashed
1 tsp vanilla
1 tbsp toasted sunflower seeds, for garnish
PREHEAT oven to 350F. Line a 12-cup muffin pan with paper liners.
STIR oat flour with flax meal, coconut flour, cornmeal, 1/4 cup sunflower seeds, baking powder and baking soda in a large bowl. Set aside.
WHISK mayo with sugar, bananas and vanilla in a medium bowl until smooth. Stir into flour mixture until combined. Spoon into muffin cups, filling three-quarters full. Sprinkle with 1 tbsp sunflower seeds.
BAKE in centre of oven until a cake tester inserted in centre of muffins comes out clean, 28 to 30 min. Transfer pan to a rack and let cool completely, 20 min.
Calories 379, Protein 6g, Carbohydrates 41g, Fat 21g, Fibre 7g, Sodium 301mg.
Excellent source of Magnesium.
Recipe submitted by William Sinclair, Whitehorse.