GLUTEN-FREE BANANA-WALNUT MUFFINS
With fiber-filled rice flour, potassium-rich bananas, and cholesterol-fighting walnuts, these muffins trump breakfast bars.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 1 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Line a 12-cupmuffin tin with baking cups. Whisktogether brown-rice flour, ground walnuts,potato starch, tapioca flour, bakingpowder, xanthan gum, and salt.Whisk together yolks, oil, sugar, bananas,and vanilla. Fold flour mixture into banana mixture.
- Whisk whites until stiff peaks form.Working in 3 batches, fold whites intobatter. Fill each baking cup with batter.Bake until light golden brown anda toothpick inserted into the centerscomes out clean, 22 to 24 minutes. Letcool slightly. Turn out muffins onto a wire rack, and let cool completely.
Nutrition Facts : Calories 270 g, Cholesterol 35 g, Fiber 2 g, Protein 3 g, SaturatedFat 2 g, Sodium 111 g
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