Gluten Free Banana, Cherry & Walnut Muffins
Yield: 6
Ingredients
For the muffins
- 1 C GF 1-to-1 Flour (I use Bob's Red Mill)
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 tsp Cinnamon
- 1/2 C Sugar
- 1 Large Egg
- 3 Tbsp Olive Oil
- 1/4 C Non-Dairy Milk
- 1/2 tsp Vanilla
- 3/4 C Fresh Cherries, pitted and halved + 1 Tbsp GF 1-to-1 Flour
- 1/2 C Walnuts, roughly chopped
- 1 Ripe Banana, mashed
For the topping
- 1/4 C Fresh Cherries, pitted and halved
- 1/4 C Walnuts, finely chopped
- Coarse Sugar
Instructions
- Preheat oven to 400 degrees. Line 6 muffin cups.
- In a small bowl, combine 3/4 fresh cherries and 1 Tbsp flour. Stir together to coat cherries and set aside.
- In a large bowl, combine 1 C flour, baking powder, salt, cinnamon and sugar. Stir together until well combined.
- Crack the egg into a second smaller bowl. Whisk the egg until frothy. Add in oil, milk and vanilla. Whisk together until combined.
- Pour wet ingredients into dry and fold together about 10 strokes. Add the walnuts and banana and continue to fold about 5-10 strokes more.
- Scoop batter into muffin cups. Fill each cup to the top. Sprinkle more cherries, walnuts and coarse sugar on top of each muffin.
- Bake in preheated oven for 2 minutes at 400, then reduce temperature to 375 degrees. Cook for additional 23-25 minutes, until tops spring back when gently poked.
- Store in an airtight container in the refrigerator.
Calories
470.59Fat (grams)
16.95Sat. Fat (grams)
2.25Carbs (grams)
74.29Fiber (grams)
5.05Net carbs
69.23Sugar (grams)
34.97Protein (grams)
9.12Sodium (milligrams)
196.42Cholesterol (grams)
31.81