Oral Allergy Syndrome Friendly Gluten Free Banana Walnut Muffins
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Learn more →Ingredients
12 servings
- 1 ½ cups gluten free flour blend
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp salt
- 3 medium ripe bananas, mashed (about 1 ¼ cups)
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked banana in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid banana, tap it and change its rating to Red.
- 2 large eggs
- ⅓ cup vegetable oil
- ½ cup packed light brown sugar
- 1 tsp vanilla extract
- ¾ cup walnuts, roughly chopped
Chef's tipUse the same amount, keeping the same form - whole, chopped, or toasted.
Instructions
- 1
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease each cup well.
- 2
In a large bowl, whisk together the gluten free flour blend, baking powder, baking soda, ground cinnamon, and salt until evenly combined.
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