Low Iodine Gluten Free Banana Muffins
Total time42 min
Prep time15 min
Cook time22 min
5.0(30)
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Learn more →Ingredients
12 servings
- 3 medium ripe bananas (about 1 ¼ cups mashed)
- 2 large eggs
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - ⅓ cup vegetable oil
- ½ cup packed light brown sugar
- 1 tsp pure vanilla extract
- 2 cups gluten free flour blend
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp salt
- ½ cup chopped walnuts (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease each cup well with oil.
- 2
In a large bowl, mash the bananas with a fork until smooth with only small lumps remaining, about 1 1/4 cups total.
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