Gluten-Free Banana Bread Muffins
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light and fluffy gluten-free banana muffins studded with walnuts and sweetened with maple syrup. Moist with banana flavor and warmed spices. A satisfying breakfast pastry or snack.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 large mashed ripe bananas
- 1/4 cup melted organic coconut oil
- 1/4 cup organic Vermont maple syrup
- 1/4 cup coconut sugar
- 1 teaspoon pure vanilla extract
- 2 large organic free-range eggs
- 1/4 teaspoon apple cider vinegar
- 1 cup toasted quinoa flour
- 1/2 cup tapioca flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Pinch of salt
- 1/4 cup walnuts ((any kind of nuts would work))
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 98mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 137mg
- Calcium
- 14mg
- Iron
- 0.63mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 98MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.