Iowa Girl Eats · by Kristin Porter★ 5.0 (7)
Gluten Free Banana Nut Mini Muffins
NUTRITION · PER SERVING27M COOK
CAL 5%·PRO 2%
CARBS 16G59% OF CAL
1G FIBER0G ADDED0G INTRINSIC9G OTHER6G TOTAL SUGAR
FAT 5G41% OF CAL
2G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft, squishy mini muffins made with banana and pecans, naturally sweetened. Naturally vegan-friendly and gluten-free using the right flour.
dessertamericanbaked good🥣 mixer🥧 baking dish🔥 ovendairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 28- 1 cup very ripe mashed banana (~3 small bananas)
- 3/4 cup pure maple syrup (not pancake syrup)
- 1/2 cup butter or vegan butter (softened to room temperature)
- 1 egg (OR 1 flax egg)
- 1 teaspoon vanilla extract
- 2 cups gluten free baking flour blend WITH binder (see notes)
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon salt
- 1/2 cup pecan halves (chopped)
At a glance
PER SERVING · TIME 27M
CAL 5%·PRO 2%
CARBS 16G59% OF CAL
1G FIBER0G ADDED0G INTRINSIC9G OTHER6G TOTAL SUGAR
FAT 5G41% OF CAL
2G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 12m
- Sodium
- 80mg
- Total sugar
- 6g
- Added sugar
- ≥5g
Nutrition estimated from ingredients, per serving.
- PREP
- 15M
- SODIUM
- 80MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.