Ingredients
Scale
- 1/2 cup plain, nonfat Greek yogurt
- 1 cup natural sugar (or white sugar)
- 1/2 cup egg, or 2 large eggs
- 2 tablespoons ground flaxseed meal
- 1 1/2 cup mashed bananas
- 1 teaspoon pure vanilla extract
- 140 grams (1 cup) Brown Rice Flour Blend (see Notes, below)
- 60 grams (1/2 cup) almond flour
- 80 grams (1/2 cup) millet flour ( sorghum flour can be substituted)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon xanthan gum
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 2/3 cup chopped walnuts, pecans, or chocolate chips
Instructions
- Combine yogurt, sugar, eggs, flax, banana, and vanilla in an electric mixer.
- In a medium bowl, stir together the gluten-free flour blend, almond flour, millet flour, baking powder, baking soda, xanthan gum, cinnamon, and nutmeg.
- Add the dry ingredients to the wet ingredients and blend on low speed until combined. Increase the speed to medium and beat the muffin batter for 2 full minutes, scraping the sides of the bowl as needed.
- Let the batter rest at room temperature for 30 minutes if you’re in a hurry, or cover with plastic wrap and chill in the refrigerator for an hour (my preferred method).
- Preheat the oven to 350℉.
- Grease a muffin tin or silicone muffin pan with butter, coconut oil, or vegetable oil spray. You could also use silicone muffin liners or paper liners.
- Scoop the batter into the prepared muffin cups. My favorite way is using a 2 inch cookie scoop (see Equipment below) . It's the perfect size.
- Bake @ 350℉ for 30 minutes. Gluten-free muffins often need to bake for a longer time than muffins made with regular flour.
- To test if they are done, insert a toothpick or tip of a knife in the center of a muffin. If it comes out clean and the top of the muffins spring back when touched lightly, they are ready to take out of the oven.
- Let them cool completely before handling them. Gluten free baked goods are fragile when hot and might crumble.
- Store any leftovers in an airtight container in the refrigerator. Can be eaten cold or warm.
Notes
My Brown Rice Flour blend is 3 parts brown rice flour, 1 part tapioca starch, and 1 part potato starch. This and other gluten free baking info is found in Gluten Free Baking for Beginners.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: breakfast
- Method: bake
- Diet: Gluten Free
Nutrition
- Serving Size: 1 muffin
- Calories: 154
- Sugar: 15.5 g
- Sodium: 118.8 mg
- Fat: 1.7 g
- Carbohydrates: 28.8 g
- Fiber: 1.6 g
- Protein: 3.2 g
- Cholesterol: 23.5 mg