Gluten-Free Tuesday: Vegan Banana Bread Muffins Recipe Recipe

Name: Gluten-Free Tuesday: Vegan Banana Bread Muffins Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup turbinado sugar; 1 1/2 cups (about thee medium bananas) mashed*, very ripe bananas; 2 tablespoons ground flax meal; 1/4 cup plus 2 tablespoon hot water; 9 ounces (1 2/3 cups) brown rice flour; 2 ounces (1/3 cup) potato starch; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1/2 teaspoon xanthan gum; 1/2 cup soy-free shortening; *To mash, place bananas in a bowl. Use a fork and mash until smooth with no large pieces of bananas remain (small pieces of bananas are fine).

Servings: persons

1 cup turbinado sugar
1 1/2 cups (about thee medium bananas) mashed*, very ripe bananas
2 tablespoons ground flax meal
1/4 cup plus 2 tablespoon hot water
9 ounces (1 2/3 cups) brown rice flour
2 ounces (1/3 cup) potato starch
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon xanthan gum
1/2 cup soy-free shortening
*To mash, place bananas in a bowl. Use a fork and mash until smooth with no large pieces of bananas remain (small pieces of bananas are fine).

1
Adjust oven rack to middle position and preheat oven to 350u00b0F. Line 14 standard muffin cups with paper liners or grease with a non-stick cooking spray. Set pans aside
2
In small bowl, combine mashed bananas and turbinado sugar. In another small bowl, combine flax meal and hot water. Stir to combine. Allow banana mixture and flax mixture to stand for 10 minutes.
3
In medium mixing bowl, whisk together brown rice flour, potato starch, baking powder, baking soda, salt, and xanthan gum. Set aside.
4
In large mixing bowl, cream shortening until light and fluffy, about 20 seconds. Add flax meal mixture. Cream until smooth. Scrape down bottom and sides of bowl.
5
Add half dry ingredients. Blend until smooth. Add banana-sugar mixture. Blend until well incorporated. Add remaining dry ingredients. Blend batter until smooth, about 20 seconds. Batter will be thick.
6
Fill muffin cups 2/3 full with batter. Bake muffins until deep golden brown, about 25 minutes. Transfer muffins to wire rack to cool. Store in an airtight container for up to four days or freeze up to one month.

558

kcal

Calories

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup turbinado sugar, 1 1/2 cups (about thee medium bananas) mashed*, very ripe bananas, 2 tablespoons ground flax meal, 1/4 cup plus 2 tablespoon hot water, and more.

Yes, Gluten-Free Tuesday: Vegan Banana Bread Muffins Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten-Free Tuesday: Vegan Banana Bread Muffins Recipe

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