Banana Donut Muffins
Banana Donut Muffins
Combine the best baked donut recipe with the best banana muffin recipe to get this Banana Donut Muffins recipe from Katie of Making Food and Other Stuff. This gluten free donut recipe is also sugar free.
Notes
The donut muffins store in fridge for about a week. These also freeze really well.
The recipe comes courtesy of Katie of the blog Making Food and Other Stuff (https://makingfoodandotherstuff.wordpress.com/)
Ingredients
- 300 grams overly ripe bananas, about two medium-sized bananas
- 75 grams NuNaturals Stevia Baking Blend, about 1/2 cup plus a little bit more
- 1/4 cup margarine or butter
- 1/4 cup almond milk
- 3 large eggs, or 3 tablespoons ground flax mixed with 9 tablespoons warm water
- 1 tablespoon vanilla
- 225 grams gluten free flour, about 2 cups
- 1 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 teaspoon xanthan gum
Instructions
- Preheat oven to 350 degrees F. Spray donut tin or muffin pan with non-stick spray.
- Mix together the banana, margarine, almond milk, eggs, vanilla, and stevia with a fork, leaving the banana slightly chunky. Add flour, baking soda, cinnamon, salt, and xanthan gum, and stir until just combined.
- If you are using a donut pan, pour batter into a pastry bag or a ziplock bag with the corner snipped off. Pipe dough into pan. If using a muffin tin, just fill them up about 3/4 full.
- Bake for 10 to 15 minutes, depending on the size of your donuts/muffins, until a toothpick comes out clean. Let cool in pan about 5 minutes and then transfer to a wire rack.
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