Bill's gluten-free banana muffins
2
- Prep Time10 min
- Total Time40 min
- Makes12 Servings
Gluten-free banana muffins recipe Photo by Roberto Caruso
This recipe for banana muffins was submitted to us by a reader, and we couldn't get enough. These muffins are gluten-free and enhanced with sunflower seeds.
Ingredients
1 cup gluten-free oat flour
1 cup ground flax meal
3/4 cup coconut flour
1/2 cup yellow cornmeal
1/4 cup toasted sunflower seeds
2 tsp baking powder
1 tsp baking soda
1 cup Hellmann's mayonnaise
1 cup granulated sugar
2 large bananas, mashed
1 tsp vanilla
1 tbsp toasted sunflower seeds, for garnish
Instructions
PREHEAT oven to 350F. Line a 12-cup muffin pan with paper liners.
STIR oat flour with flax meal, coconut flour, cornmeal, 1/4 cup sunflower seeds, baking powder and baking soda in a large bowl. Set aside.
WHISK mayo with sugar, bananas and vanilla in a medium bowl until smooth. Stir into flour mixture until combined. Spoon into muffin cups, filling three-quarters full. Sprinkle with 1 tbsp sunflower seeds.
BAKE in centre of oven until a cake tester inserted in centre of muffins comes out clean, 28 to 30 min. Transfer pan to a rack and let cool completely, 20 min.
Nutrition (per serving)
Calories 379, Protein 6g, Carbohydrates 41g, Fat 21g, Fibre 7g, Sodium 301mg.
Excellent source of Magnesium.
Recipe submitted by William Sinclair, Whitehorse.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.