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.
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.
This recipe yields 12 muffins.
Each serving is 1 muffin.
The nutritional value for reference is for 1 serving.
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