Banana Bean Muffins (Gluten-Free)
- Yield: 10 1x
Ingredients
Scale
- 3/4 cup gluten-free White Bean Flour (175 mL)
- 1/2 cup rice flour (125 mL)
- 2 1/2 tsp gluten-free baking powder (12 mL)
- 1/2 tsp gluten-free baking soda (2 mL)
- 1 tsp cinnamon (5 mL)
- 1/2 tsp nutmeg (2 mL)
- 1 medium banana, mashed
- 2 eggs
- 1/2 cup brown sugar (125 mL)
- 1/4 cup buttermilk (50 mL)
- 1/4 cup applesauce (50 mL)
- 3 tbsp vegetable oil (such as canola) (45 mL)
- 1/2 cup raisins (125 mL)
Instructions
In a medium bowl, combine the flours, baking powder, baking soda, cinnamon and nutmeg. Set aside. In another medium bowl, place the mashed banana. Using an electric mixer on medium speed, add the eggs to the banana and beat until smooth. Continue to beat, adding the sugar, buttermilk, applesauce and vegetable oil. Add the dry ingredients to the wet beating until just combined. Stir in the raisins. Spoon into 10 greased muffin tins and bake in a preheated 375 F (190 C) for 18-20 minutes.
Nutrition
- Calories: 199
- Fat: 6 g
- Carbohydrates: 34 g
- Fiber: 2.4 g
- Protein: 4 g
