Gluten-Free Oat Hazelnut Banana Muffins | dietplan-101.com
This recipe is adapted from a normal banana muffin recipe simply by replacing all-purpose wheat flour with gluten-free oat-hazelnut flour mix. The ground hazelnut adds a great nutty flavor which complements the flavor of banana. These soft and moist muffins are delicious and loved by kids too!
This recipe serves 12.
Ingredients:
- 7.4 oz (210 g) gluten-free oat-hazelnut flour mix
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/3 cup sugar
- 4 medium ripe bananas
- 1 egg
- 1/4 cup milk
- 1/3 cup (75 g) melted butter
Instructions:
- Preheat the oven to 375°F/190°C.
- Sieve flour, baking powder, and baking soda into a large mixing bowl.
- Add in salt and sugar, and whisk until well combined.
- Combine bananas, milk, and egg in a blender and process until smooth.
- Add banana mixture and melted butter to the dry ingredients and whisk until you have a smooth batter.
- Spoon the batter into a piping bag, then pipe the batter into a lined 12-cup muffin pan until 1/2 full.
- Bake in the preheated oven for about 25 minutes (toothpick inserted in the center comes out clean).
- Remove from the oven and transfer the muffins to a wire rack to cool.
Gluten-Free Oat Hazelnut Banana Muffins Recipe
This recipe is adapted from a normal banana muffin recipe simply by replacing all-purpose wheat flour with gluten-free oat-hazelnut flour mix.
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Ingredients
- 7.4 oz gluten-free oat-hazelnut flour mix
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/3 cup sugar
- 4 medium ripe bananas
- 1 egg
- 1/4 cup milk
- 1/3 cup melted butter
Instructions
- Preheat the oven to 375°F/190°C.
- Sieve flour, baking powder, and baking soda into a large mixing bowl.
- Add in salt and sugar, and whisk until well combined.
- Combine bananas, milk, and egg in a blender and process until smooth.
- Add banana mixture and melted butter to the dry ingredients and whisk until you have a smooth batter.
- Spoon the batter into a piping bag, then pipe the batter into a lined 12-cup muffin pan until 1/2 full.
- Bake in the preheated oven for about 25 minutes (toothpick inserted in the center comes out clean).
- Remove from the oven and transfer the muffins to a wire rack to cool.
Notes
This recipe yields 12 muffins.
Each serving is 1 muffin.
The nutritional value for reference is for 1 serving.
Nutrition
Calories: 176kcalCarbohydrates: 31gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 28mgSodium: 439mgPotassium: 161mgFiber: 1gSugar: 16gVitamin A: 211IUVitamin C: 3mgCalcium: 33mgIron: 1mg
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