Monday, August 16, 2010

Gluten Free Banana Walnut Muffins

This is generally more calorically dense than what I would choose for breakfast, even with the substitutions, but these should freeze well and served me well on days like today where I was craving a hearty, chewy break from the usual breakfast routine.

I adapted this recipe from Bob's Red Mill. 

Prep Time: 10 minutes

Cooking Time: < 60 minutes
Serves: 10
Yield 11 muffins (love when this doesn't add up. thankfully sites like this do the calculations for me.)

1 3/4 cups Bob's Red Mill Gluten Free All Purpose Baking Flour
1/6 cup Canola Oil
1/6 cup unsweetened applesauce
1/2 cup Brown Sugar Blend
1/2 cup Egg Beaters
1 tbsp Pure Vanilla Extract
2 tsp Baking Powder
1 tbsp Cinnamon
1/2 tsp Salt
1 1/2 cups Bananas
1/2 cup walnuts

Nutritional information per muffin:

Calories 226
Calories from Fat 68.8
Total Fat 7.64g
Saturated Fat 0.57g
Cholesterol 0mg
Sodium 163.93mg
Total Carbohydrate 34.71g
Dietary Fiber 3.6g
Sugars 16.82g
Protein 4.33g

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