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Gluten Free Banana, Cherry & Walnut Muffins

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Recipe

Gluten Free Banana Cherry and Walnut Muffins

Author: Tiffany
5 from 1 vote
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Servings: 6

Ingredients

  • 1 Cup GF 1-to-1 Flour I use Bob's Red Mill
  • 1 teaspoon Baking Powder
  • ¼ teaspoon Salt
  • ½ teaspoon Cinnamon
  • ½ Cup Sugar
  • 1 Large Egg
  • 3 Tablespoon Olive Oil
  • ¼ Cup Non-Dairy Milk
  • ½ teaspoon Vanilla
  • ¾ Cup Fresh Cherries pitted and halved + 1 tablespoon GF 1-to-1 Flour
  • ½ Cup Walnuts roughly chopped
  • 1 Ripe Banana mashed

For the topping

  • ¼ Cup Fresh Cherries pitted and halved
  • ¼ Cup Walnuts finely chopped
  • Coarse Sugar

Instructions

  • Preheat oven to 400 degrees. Line 6 muffin cups.
  • In a small bowl, combine ¾ fresh cherries and 1 tablespoon 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.
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